Yes, you read that correctly! I know it is hard to believe that all that cinnamony goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!
These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.
In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.
- 1 Cup of Flour
- 2 Teaspoons of Baking Powder
- 1/2 Teaspoon of Salt
- 1 Cup of Milk
- 1 Egg
- 1 Teaspoon of Vegetable Oil
- 6 Tablespoons of Brown Sugar
- 1/2 Stick of Butter Melted and Cool to the Touch
- 1/2 Tablespoon of Ground Cinnamon
- 2 Ounces of Whipped Cream Cheese
- 1/2 A Stick of Butter
- 3/4 of a Cup of Powdered Sugar
- 1 Teaspoon of Vanilla Extract
- In a small saucepan melt the butter, the vanilla
- Add the cream cheese until melted
- Slowly add in the powdered sugar and mix until dissolved
- Set aside to cool
- Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing
- Stir together all ingredients
- Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)
- Whisk together the dry ingredients
- In a separate bowl mix the wet ingredients
- Mix together lightly – do not overwork the batter, a few lumps are fine
- Spray a pan or griddle with cooking spray
- Over medium heat
- Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
- Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
- Check the bottom of the pancake flip when it is the desired color or light brown.
- Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
- Between each batch wipe out the pan to remove excess sugar.
- Drizzle each pancake with the icing