Ingredients
Scale
- 1 cup Flour (Can use gluten-free flour blend)
- 2 teaspoons Baking Powder (Ensure freshness for best rise)
- 1/4 teaspoon Salt (Sea salt can be used for flavor)
- 1 cup Milk (Any non-dairy milk works well)
- 1 large Egg (A flax egg can substitute for vegan)
- 2 tablespoons Vegetable Oil (Melted butter can be used for flavor)
- 2 tablespoons Melted Butter (Vegetable oil can be a substitute)
- 1/4 cup Brown Sugar (Light or dark brown sugar can be used)
- 1 tablespoon Ground Cinnamon (Mix with nutmeg for extra warmth)
- 4 ounces Cream Cheese (Mascarpone can be a delightful alternative)
- 1 cup Powdered Sugar (Adjust for preferred sweetness)
- 1 teaspoon Vanilla Extract (Using pure vanilla enhances flavor)
- 2 tablespoons Melted Butter
Instructions
- Prepare Cinnamon Filling: In a bowl, mix melted butter, brown sugar, and cinnamon until well combined. Transfer this mixture to a ziplock bag, allowing it to thicken for 10-15 minutes while you prepare the batter.
- Make Pancake Batter: In a separate bowl, whisk together the flour, baking powder, and salt. Add in the milk, vegetable oil, and beaten egg, stirring until just combined.
- Make Glaze: In a microwave-safe bowl, heat the cream cheese and melted butter until warm. Whisk until smooth, then blend in the powdered sugar and vanilla extract.
- Cook Pancakes: Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet and use your ziplock bag to pipe the cinnamon filling into a swirl. Cook until bubbles form, then flip.
- Serve: Stack pancakes and drizzle or spoon cream cheese glaze over the top. Add powdered sugar or nuts if desired.
Notes
- For a vegan version, use flax eggs and non-dairy substitutes.
- Adjust sweetness by reducing powdered sugar in the glaze.
- Keep heat low to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg