For the Pancakes:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
For the Cinnamon Swirl:
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In a small bowl, mix together melted butter, brown sugar, and ground cinnamon.
- Transfer the mixture to a squeeze bottle or a plastic bag with a small corner snipped off for easy swirling.
For the Cream Cheese Glaze:
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In a bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency. Set aside.
To Cook:
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Heat a griddle or non-stick skillet over medium heat.
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Pour 1/4 cup portions of pancake batter onto the griddle.
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Immediately squeeze a spiral of the cinnamon swirl onto the pancake.
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Once the pancake starts to bubble on top, flip it and cook the other side until golden brown.
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Remove the pancake from the griddle and repeat with the remaining batter.
To Serve:
- Drizzle the Cream Cheese Glaze over the Cinnamon Roll Pancakes.
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