Cinnamon Roll Stuffed Pancakes
A delightful fusion of fluffy pancakes filled with warm cinnamon and sugar, topped with a creamy glaze.
Ingredients
For the Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or substitute with milk and a splash of lemon juice)
- 1 large egg
- 2 tablespoons melted butter (unsalted)
For the Cinnamon Roll Filling
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons softened unsalted butter
For the Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2 tablespoons milk adjust for desired consistency
Instructions
Prepare the Filling
- In a small bowl, mix together the brown sugar and ground cinnamon. Add softened butter and mix until it forms a paste-like texture.
Make the Pancake Batter
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix (a few lumps are perfectly fine!).
Cook the Pancakes
- Preheat a non-stick frying pan or griddle over medium heat. Lightly grease with oil or butter.
- Pour about 1/4 cup of pancake batter onto the heated pan. Spoon a little of the cinnamon filling in the center of the batter. Top with a little more pancake batter to cover the filling.
- Cook until bubbles form on the surface, then carefully flip the pancake and cook until golden brown on the other side. Repeat the process with the remaining batter and filling.
Make the Cream Cheese Glaze
- In a small bowl, mix softened cream cheese, powdered sugar, and milk until smooth. Adjust the milk for your desired consistency.
Serve
- Stack the pancakes high, drizzle with the cream cheese glaze, and enjoy a decadent sweet breakfast that everyone will love!
Notes
Substitutions: You can easily swap regular milk for plant-based milk or use gluten-free flour. Timing: Keep your pancakes warm in a preheated oven (200°F) while making the rest of the batch. Avoid common mistakes by ensuring the pan is adequately preheated.