This recipe came about after I found a recipe in my FaceBook feed for Cinnamon Roll Pancakes. After reading through the recipe I decided I wanted to try something different. So after looking at a few different ideas. playing with the batter and filling, and lots of taste testing this was the winner here.
Cinnamon Roll Pancakes
- 1/4 c. butter or margarine, softened but not melted
- 1/4 c. brown sugar
- 1 1/2 t. cinnamon
- 1/4 c. butter or margarine
- 2 oz. cream cheese
- 1 c. powdered sugar
- 1 t. vanilla
- 1 batch Pancakes or use a prepackaged mix
- 1 t. vanilla (optional)
Mix all of the filling ingredients together. Put into a Ziploc bag or a pastry bag and place it in the refrigerator to chill.
Place the butter and cream cheese in a bowl and microwave for 1 minute on 50%. Stir and microwave again until melted. Add the remaining ingredients and stir until smooth. Put into a Ziploc bag or pastry bag and place it in the refrigerator to chill.
Mix up the pancake batter according to the directions and add the vanilla.
Get out the filling and glaze bags and snip a corner or an end off of each bag. (You may want to have a small plate or bowl to place the bags on/in as the filling and icing may ooze out.)
Heat your pan or griddle over medium-high heat and spray with cooking spray. Begin by making basic pancakes. When you flip them over then make a swirl on the tops with the filling. (I snipped a little too much and had a thick line, but no one complained.)
The filling will melt into the pancake as the other side browns. Once cooked place the pancake on a plate and drizzle with the glaze. (Again, the more you snip the thicker your lines will be.)
Also, check out our recipe for Cinnamon Roll Muffins!