Cinnamon Roll Pancakes

Ingredients:

For the Pancakes:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

For the Cinnamon Swirl:

• 1/2 cup butter, melted
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon

For the Cream Cheese Glaze:

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

Instructions:

1. Prepare the cinnamon swirl
   In a medium bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or a plastic bag with the corner cut off. Set aside.
2. Make the pancake batter
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
   In another bowl, whisk milk, eggs, melted butter, and vanilla.
   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
3. Cook the pancakes
   Heat a nonstick skillet or griddle over medium heat and lightly grease it.
   Pour about 1/4 cup batter onto the skillet for each pancake.
   Once bubbles form on the surface, pipe a swirl of the cinnamon mixture onto each pancake.
4. Flip and finish cooking
   Carefully flip the pancakes and cook for another 1–2 minutes until golden brown and cooked through.
5. Make the glaze
   In a bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
6. Serve
   Drizzle the cream cheese glaze over warm pancakes and serve immediately.

Tips

• Wipe the skillet between batches to prevent the cinnamon mixture from burning.
• Keep heat at medium-low to avoid over-browning.
• Best served fresh while warm for maximum flavor.