Let's face it, people: Pancakes are basically dessert, and if you're gonna eat dessert for brunch, it might as well be fantastic.
One way to guarantee fantastic pancakes is to follow this Cinnamon Roll Pancake recipe from Lori Lange. Lange, aka Recipe Girl, has been a fixture in the culinary world for years, dishing out her family-friendly recipes and cooking tips. She's also gearing up for her the April release of "The Recipe Girl Cookbook," and these scrumptious Cinnamon Roll Pancakes are just one of nearly 200 recipes you'll find inside.
Whip up a batch for your next breakfast, brunch or dessert (or all three).
Recipe Girl's Cinnamon Roll Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola oil
- 4 tablespoons (1⁄2 stick) unsalted butter, melted (for cinnamon filling)
- 1⁄4 cup plus 2 tablespoons packed light brown sugar (for cinnamon filling)
- 1⁄2 tablespoon ground cinnamon (for cinnamon filling)
- 4 tablespoons (1⁄2 stick) unsalted butter (for glaze)
- 2 ounces cream cheese, at room temperature (for glaze)
- 3⁄4 cup powdered sugar, sifted (for glaze)
- 1⁄2 teaspoon vanilla extract (for glaze)
- First, prepare the cinnamon filling. In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-size zippered storage baggie. Set aside to thicken at room temperature.
- Next, prepare the glaze. In a small pan, melt the butter over low heat. Whisk in the cream cheese until smooth. Remove the pan from heat. Whisk in the powdered sugar and vanilla, then set aside.
- For the pancake batter, whisk together the flour, baking powder and salt in a medium bowl. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
- Heat a large skillet or griddle over medium heat. Spray with nonstick spray. Use an ice cream scoop or 1⁄3 cup measuring cup to add batter to the skillet. Use the bottom of the scoop or cup to spread the batter into a nice, even circle (about 5 inches in diameter). Reduce the heat to medium-low.
- Open the zippered baggie with the cinnamon filling, and stir to reincorporate any butter that has separated. Reseal, then carefully snip the corner of the baggie. Use it as a pastry bag to start piping cinnamon filling onto the top of each pancake, starting from the center and swirling outward.
- Cook the pancake until bubbles begin to appear and burst on top of the pancake and it is golden brown on the bottom, 3 to 4 minutes. Slide a thin spatula underneath the pancake and gently but quickly flip it over. Cook until the other side is golden as well, an additional 2 to 3 minutes.
- When done, flip the pancakes onto a plate. Carefully wipe the pan clean with a paper towel, spray with non-stick cooking spray, and prepare the rest of the pancakes with the remaining ingredients.
- Serve pancakes topped with a drizzle of warm cream cheese glaze.