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Nancy’s Cinnamon Roll Pancakes

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A delightful twist on classic pancakes with a cinnamon roll filling and creamy icing.

Ingredients

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  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup cream cheese
  • 1/4 cup powdered sugar
  • 1–2 tablespoons milk (for icing)

Instructions

  1. Combine the flour, sugar, baking powder, and salt in a mixing bowl.
  2. Whisk the milk, egg, melted butter, and vanilla extract together in a separate bowl until fully blended.
  3. Gently stir the wet ingredients into the dry ingredients, mixing until just blended; it’s okay if the batter is a little lumpy.
  4. Mix the brown sugar and ground cinnamon together in a small bowl.
  5. Preheat a non-stick skillet over medium heat.
  6. Pour about 1/4 cup of batter onto the skillet. Swirl a small amount of the cinnamon mixture on top of the batter.
  7. Cook until bubbles form on the surface, then flip the pancakes and cook until golden brown on both sides.
  8. Blend the cream cheese, powdered sugar, and 1-2 tablespoons of milk until smooth and creamy for the icing.
  9. Drizzle the icing over the pancakes just before serving.

Notes

Leftover pancakes can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to two months. Do not overmix batter for fluffy pancakes.

Nutrition

Find it online: https://www.tastysavvy.com/nancys-cinnamon-roll-pancakes/