Cinnamon Roll Pancakes with Cream Cheese Glaze

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 3 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

For the Pancakes:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

For the Cinnamon Swirl:

1. In a small bowl, mix together melted butter, brown sugar, and ground cinnamon.

2. Transfer the mixture to a squeeze bottle or a plastic bag with a small corner snipped off for easy swirling.

For the Cream Cheese Glaze:

1. In a bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency. Set aside.

To Cook:

1. Heat a griddle or non-stick skillet over medium heat.

2. Pour 1/4 cup portions of pancake batter onto the griddle.

3. Immediately squeeze a spiral of the cinnamon swirl onto the pancake.

4. Once the pancake starts to bubble on top, flip it and cook the other side until golden brown.

5. Remove the pancake from the griddle and repeat with the remaining batter.

To Serve:

1. Drizzle the Cream Cheese Glaze over the Cinnamon Roll Pancakes.
2.  

Serve immediately and enjoy the delightful combination of cinnamon roll flavors in pancake form!