If you’ve ever thought you needed a reason to eat pancakes, today is the day: National Pancake Day!
Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence.
How do you like your pancakes? Buttermilk? Sweet Potato?
Whole Grain? Fruit topped? Whipped Cream?
I don’t usually care for any of that fancy stuff, but I can tell with absolute certainty that over-cooked, crusty pancakes have no place in my world. I like my pancakes fluffy.
And sometimes I like slices of banana cooked inside. A good dose of real maple syrup is what I prefer to drizzle on top.
But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes.
As I was making this delicious pancake creation I thought to myself… why haven’t I made these until now? A pancake swirled with cinnamon sugar and an amazing cream cheese glaze on top. Doesn’t get much better than that!
I knew my kids would just go nuts over these. So I doubled the recipe and made a big batch. I am going to freeze some for my boys so they can be heated up before school. I know best mom ever! Heres the problem, only 3 made them in the freezer. They were so amazing my boys couldn’t get enough! Then my boys wanted a bedtime snack and heated up the rest. So I am left with zero. Thats ok though. It gives me an excuse to make them again. My boys said they were the best thing ever. They especially loved the cream cheese glaze on top!
Cinnamon Roll Pancakes
- Cinnamon Filling:
- 4 tablespoons unsalted butter, melted
- ¼ cup + 2 tablespoons packed light brown sugar
- ½ tablespoon ground cinnamon
- Cream Cheese Glaze:
- 4 tablespoons unsalted butter
- 2-ounces cream cheese, at room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- Pancakes: (Can also use a box)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
- To make the cinnamon filling: Combine brown sugar, melted butter, and cinnamon in a medium size bowl. Scoop into a baggie and set aside.
- For the glaze: In a small pan melt the butter over low heat. Whisk together the cream cheese, vanilla and powdered sugar. Take off of the heat and set aside until ready to use on pancakes.
- To make the pancakes: Combine flour, baking powder and salt. Whisk together the milk, egg, and oil.
- Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the cinnamon filling, and create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.
- Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.
* Before using the cinnamon filling mixture to swirl on top of the pancakes, open up the bag and restir to make sure that the butter is fully incorporated.
Source : https://therecipecritic.com/2013/08/cinnamon-roll-pancakes/
