Cinnamon Roll Pancakes: The Ultimate Breakfast Treat

Ingredients

• 0.75 cup milk
• 2 tablespoons white distilled vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 large egg
• 2 tablespoons butter, melted
• 1.5 teaspoons vanilla extract
• 5.5 tablespoons packed brown sugar
• 0.25 cup butter, melted
• 1.5 teaspoons ground cinnamon
• 0.25 cup butter, softened
• 2 ounces cream cheese, at room temperature
• 0.75 cup confectioners' sugar
• 0.5 teaspoon vanilla extract
• cooking spray

Instructions

1. Gather all your ingredients for the recipe.
2. In a bowl, combine milk and vinegar. Let it sit until the milk slightly curdles, about 5 minutes.
3. In a separate bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.
4. In the bowl with the milk mixture, add the egg, 2 tablespoons of melted butter, and 1 1/2 teaspoons of vanilla extract. Whisk to combine.
5. Gradually add the milk mixture to the flour mixture, whisking constantly until just combined. A few lumps in the batter are okay.
6. In a small bowl, mix together brown sugar, 1/4 cup melted butter, and cinnamon. Place a resealable 1-quart bag into a glass or cup. Pour the cinnamon mixture into the bag and refrigerate for about 10 minutes, or until thickened.
7. In a microwave-safe bowl, combine 1/4 cup softened butter and cream cheese. Microwave for 40 seconds, then whisk until smooth. Continue microwaving in short bursts, stirring until fully melted. Stir in confectioners' sugar and 1/2 teaspoon vanilla extract until the icing is smooth.
8. Heat a griddle or skillet over medium heat and lightly coat with cooking spray. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
9. Snip a small corner off the bag with the cinnamon filling. Swirl the filling over each pancake, leaving a small border so the filling doesn't touch the hot surface.
10. Flip the pancakes and cook for another 2-3 minutes, until lightly golden brown. Drizzle with icing, then transfer to a plate. Repeat with the remaining batter, wiping the griddle with a clean, damp cloth between batches to prevent scorching, and re-spraying with cooking spray. This ensures that excess cinnamon mixture doesn't burn while cooking the next batch.
11. Serve and enjoy your delicious cinnamon roll pancakes!

Nutrition

• Calories: 316 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 431 mg
• Protein Content: 4 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g