National Pancake Day!


    Cinnamon Roll Pancakes with

    Cream Cheese Icing

    Ingredients for the Pancakes:

    • 1 cup all purpose flour
    • 2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 cup milk
    • 1 large egg
    • 1 tbsp. vegetable oil

    Ingredients for the Cinnamon Filling:

    • 4 tbsp. melted unsalted butter
    • 1/2 cup light brown sugar
    • 1/2 tbsp. ground cinnamon

    Ingredients for the Cream Cheese Glaze:

    • 4 tbsp. melted unsalted butter
    • 2 oz. softened cream cheese
    • 3/4 cup powdered sugar
    • 1 tsp. vanilla extract


    Start by making the Cinnamon Filling: Combine the brown sugar, the melted butter, and the cinnamon in a medium-size bowl. If you have a piping bag, go ahead and transfer the filling to one fitted with a small tip. Other wise, spoon the filling to one corner of a sealable bag and set aside.

    Then you would want to make the Glaze: Whisk together the melted butter, cream cheese, vanilla, and powdered sugar.

    And we save the best part for the last, making the Pancakes!!

    1. Combine flour, baking powder, and salt. Then whisk in the milk, egg, and oil.
    2. Heat skillet to medium-low.
    3. Once preheated, spray with non-stick spray.
    4.  Add about ½ cup of the batter to the skillet.
    5. Wait until bubbles start to form, then create a swirl pattern with the cinnamon filling (Don’t swirl it close to the edge or it will be a mess.).
    6. Flip the pancake over with a spatula, and continue cooking for an additional 1-2 minutes until golden brown.
    7. Warm the glaze if needed and drizzle over pancakes, and serve hot!

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