Cinnamon Roll Pancakes with Vanilla Icing
Fluffy cinnamon roll inspired pancakes spread with a thick vanilla icing!
Servings: 8 pancakes
Equipment
- Griddle or cast iron skillet
- Mixing bowls
- Whisk
- Handheld mixer with whip attachment
- Measuring cup
- Piping bag (see notes above)
Ingredients
Cinnamon Roll Pancake
- 1 cup all purpose flour
- ½ teaspoon kosher salt
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- ½ cup cream cheese softened
- 2 tablespoons ground cinnamon
- 2 tablespoons dark brown sugar
- olive oil or butter for cooking
Vanilla Icing
- 2 cup powdered sugar
- 2 tablespoon melted butter
- 2 tablespoon milk
- 2 teaspoon vanilla extract
Instructions
Cinnamon Roll Pancakes
- Preheat a griddle or cast iron pan on a stove to the setting above it’s lowest setting.
- While the griddle is heating, In a large bowl, whisk together the flour, salt, sugar, baking powder, and baking soda. Set aside.
- In a small bowl, whisk together the egg and milk.
- Pour the milk mixture in with the flour mixture. Gently whisk for about a minute to combine. Batter should be slightly lumpy and thick.
- In a separate bowl, whip the cream cheese with a mixer on low for 1 minute, or until smooth.
- Add cinnamon, brown sugar, and a half cup of the pancake batter. Whip on low for an additional minute, or until thoroughly combined.
- Scoop the cream cheese mixture into a piping bag. Cut off a small corner of the tip of the piping bag. Set aside.
- Add the melted butter to the mixture. Stir to incorporate.
- Heat a small amount of butter or oil in the griddle, just enough to coat the surface.
- Pour a little under a quarter cup of the pancake mixture onto the griddle. Spread out the mixture to make pancakes a little thinner and rounder. If cooking multiple pancakes at a time, be sure to keep them at least an inch apart.
- Immediately pipe the cream cheese mixture into the uncooked pancakes by gently squeezing the middle of the piping bag. The mixture can either be added in zigzags or swirls.
- Cook pancakes for 3-4 minutes on it’s first side. The uncooked side will create little holes and look a little dry. Once it’s at that point, flip and cook for 1 more minute.
- Drizzle the warm pancakes with the vanilla glaze.
Vanilla Icing
- Combine all ingredients in a small bowl with a whisk. Set aside until ready to serve.
Notes
Light brown sugar can be replaced for dark brown sugar.
If you do not have a piping bag, see the notes above.