Cinnamon Bun Pancakes

Cinnamon Bun Pancakes

AuthorJulie

Cinnamon swirl
1/4 cup butter, melted
1/3 cup packed brown sugar
1-2 Tbsp. maple syrup or honey
1 tsp. cinnamon
Cream cheese drizzle
1/4 cup butter, at room temperature
1/4 cup cream cheese, at room temperature
1 cup icing sugar
1 tsp. vanilla
milk or water, if needed
Pancakes
2 cups all-purpose flour (or half all-purpose, half whole wheat - or really any combination of flours you like)
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
2 cups milk
2 large eggs
2 Tbsp. canola oil or melted butter

1

Combine the cinnamon swirl ingredients in a zip-lock baggie (snack size is perfect) and squish around to combine. Set aside while you make the batter. (Letting it sit for a bit will allow the butter to firm up somewhat, making it easier to squeeze. If it gets too cool and firm, place the sealed bag in a glass of warm water to soften it again.

2

In a medium bowl, beat the butter and cream cheese until smooth; beat in the icing sugar and vanilla along with enough milk or water to make a drippy drizzle.

3

To make the pancake batter: in a medium bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the milk, eggs and oil, just until combined.

4

Heat a large, heavy skillet over medium heat and add a drizzle of oil or spray it with nonstick spray. Ladle about 1/3-1/2 cup batter into the pan and let cook for a minute. Snip a small corner off the zip-lock bag of filling and squeeze it out in a swirl onto the pancake batter. Once the bubbles begin to break through around the edges and it's golden on the bottom, gently flip it with a thin spatula and cook for another 2 minutes on the other side. Wipe the pan out with a paper towel (so that residual cinnamon goo doesn't burn) and carry on with the next pancake. Serve warm, drizzled with cream cheese drizzle.

Category

Ingredients

Cinnamon swirl
 1/4 cup butter, melted
 1/3 cup packed brown sugar
 1-2 Tbsp. maple syrup or honey
 1 tsp. cinnamon
Cream cheese drizzle
 1/4 cup butter, at room temperature
 1/4 cup cream cheese, at room temperature
 1 cup icing sugar
 1 tsp. vanilla
 milk or water, if needed
Pancakes
 2 cups all-purpose flour (or half all-purpose, half whole wheat - or really any combination of flours you like)
 2 Tbsp. sugar
 2 tsp. baking powder
 1/4 tsp. salt
 2 cups milk
 2 large eggs
 2 Tbsp. canola oil or melted butter

Directions

1

Combine the cinnamon swirl ingredients in a zip-lock baggie (snack size is perfect) and squish around to combine. Set aside while you make the batter. (Letting it sit for a bit will allow the butter to firm up somewhat, making it easier to squeeze. If it gets too cool and firm, place the sealed bag in a glass of warm water to soften it again.

2

In a medium bowl, beat the butter and cream cheese until smooth; beat in the icing sugar and vanilla along with enough milk or water to make a drippy drizzle.

3

To make the pancake batter: in a medium bowl, whisk together the flour, sugar, baking powder and salt. Whisk in the milk, eggs and oil, just until combined.

4

Heat a large, heavy skillet over medium heat and add a drizzle of oil or spray it with nonstick spray. Ladle about 1/3-1/2 cup batter into the pan and let cook for a minute. Snip a small corner off the zip-lock bag of filling and squeeze it out in a swirl onto the pancake batter. Once the bubbles begin to break through around the edges and it's golden on the bottom, gently flip it with a thin spatula and cook for another 2 minutes on the other side. Wipe the pan out with a paper towel (so that residual cinnamon goo doesn't burn) and carry on with the next pancake. Serve warm, drizzled with cream cheese drizzle.

Cinnamon Bun Pancakes
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.