How To Make Cinnamon Roll Pancakes!
Taste the sweet fusion of classic delights with this cinnamon roll pancake, topped with cream cheese frosting. Make this recipe in 15 minutes!
Serves:
Ingredients
For Pancakes:
- 1½cupsall-purpose flour
- 4tspbaking powder
- ¼tspsalt
- 1tbspwhite sugar
- 1½cupsmilk,room temperature
- 1egg,room temperature
- 3tbspbutter,melted
For Cinnamon Swirl:
- 3tbspbutter,melted
- ¼cupbrown sugar
- 2tspcinnamon
For Frosting (Optional):
- 4ozcream cheese,softened
- ¼cupbutter,softened
- 1½cupsconfectioners’ sugar
- ½tspvanilla extract
- â…›tspsalt
Instructions
-
In a small bowl, combine dry pancake ingredients. In a separate bowl, combine wet ingredients.
-
Add wet ingredients to dry ingredients and stir just until combined. Add more milk if the batter is too thick. (Batter should be slightly lumpy).
-
Combine all swirl ingredients in a small Ziploc bag and snip off the corner.
-
Mix cream cheese and butter with a mixer on high until fluffy. Add in confectioners’ sugar ¼ cup at a time until mixed in. Add in remaining ingredients. Refrigerate until serving.
-
Heat a lightly oiled griddle to medium. Pour ¼ cup of batter onto the griddle.
-
Once bubbles start to form, gently squeeze a swirl of the sugar mixture into each pancake. Once the bubbles on the top side begin to pop, flip pancakes and cook an additional 1 to two minutes.
-
Top with frosting and serve warm.
Recipe Notes
Alternatively, use a box mix for the pancakes, if desired.
Nutrition
- Calories:Â 410.93kcal
- Fat:Â 21.48g
- Saturated Fat:Â 12.91g
- Trans Fat:Â 0.58g
- Monounsaturated Fat:Â 5.54g
- Polyunsaturated Fat:Â 1.03g
- Carbohydrates:Â 50.27g
- Fiber:Â 0.98g
- Sugar:Â 30.87g
- Protein:Â 5.56g
- Cholesterol:Â 78.31mg
- Sodium:Â 321.58mg
- Calcium:Â 256.32mg
- Potassium:Â 126.53mg
- Iron:Â 1.61mg
- Vitamin A: 202.99µg
- Vitamin C:Â 0.02mg
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