Get ready to elevate your pancake experience with these Cinnamon Roll Pancakes, perfect for Pancake Day or any indulgent breakfast occasion. These thick and fluffy pancakes come with a delightful twist – a sweet and buttery cinnamon swirl that caramelizes beautifully as the pancakes cook. To top it off, they’re drizzled with a creamy cream cheese icing, making each bite a perfect blend of pancake and cinnamon roll flavors. These pancakes are not just a treat for the taste buds but also a feast for the eyes, with their inviting swirls and tempting icing.
Perfect Occasion: These Cinnamon Roll Pancakes are ideal for a special breakfast or brunch, Pancake Day celebrations, or whenever you want to treat yourself or your loved ones to something extra special in the morning.
For the Pancake Batter:
- 30g unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten, room temperature
- 110ml milk, room temperature
- 120g plain flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- 1/4 tsp salt
For the Cinnamon Swirl:
- 30g unsalted butter, melted and cooled
- 40g light brown sugar
- 2 tsp cinnamon
For the Cream Cheese Icing:
- 30g cream cheese, room temperature
- 30g unsalted butter, softened
- 40g icing sugar
Instructions:
- Prepare pancake batter by mixing butter, egg, and milk. Blend in flour, sugar, baking powder, and salt.
- For the cinnamon swirl, combine butter, brown sugar, and cinnamon.
- Cook pancakes and swirl the cinnamon mix into them, being careful not to get too close to the edge.
- For icing, blend cream cheese, butter, and icing sugar until smooth (microwave briefly if lumpy).
- Serve pancakes with cream cheese icing drizzled on top.
Makes about 6 pancakes.
Enjoy your Cinnamon Roll Pancakes, a delightful fusion of classic pancakes and the
