Cinnamon Roll Pancakes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 tablespoon canola oil
• 1 large egg, lightly beaten
• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 4 tablespoons butter
• 2 ounces cream cheese
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 prepare pancake batter: in a medium bowl, whisk together flour, baking powder and salt. whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
• 2 in a medium bowl, mix butter, brown sugar and cinnamon. scoop the filling into a small zip baggie and set aside.
• 3 in a medium, microwave-safe bowl- heat butter and cream cheese until melted. whisk together until smooth; whisk in powdered sugar and vanilla extract.
• 4 heat large skillet over medium-low heat. spray with nonstick spray. scoop about 3/4 cup batter onto the skillet. snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. when bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
• 5 when ready to serve, spoon warmed glaze onto the top of each pancake.
• 6 a few helpful tips: *keep the heat low or your pancakes might cook up too quickly. don’t flip them until you see those bubbles starting to pop on top. flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
• 7 *if your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. same with your glaze.