Description
Fluffy pancakes infused with a delicious cinnamon swirl, topped with a rich cream cheese glaze for a decadent breakfast treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter, softened (for cinnamon swirl)
- ¼ cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 ounces cream cheese, softened (for the glaze)
- ¼ cup unsalted butter, softened (for the glaze)
- 1 ½ cups powdered sugar
- 2–4 tablespoons milk or heavy cream (for the glaze)
- ½ teaspoon vanilla extract (for the glaze)
- Pinch of salt
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, combine softened butter, brown sugar, and cinnamon. Mix until smooth.
- Make the Pancake Batter: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and fold gently. Let batter rest for 5-10 minutes.
- Cook the Pancakes: Preheat a lightly oiled griddle over medium heat. Pour ¼ cup of batter and drizzle with cinnamon swirl mixture. Cook for 2-3 minutes or until golden brown, then flip and cook until done. Keep warm.
- Make the Cream Cheese Glaze: In a bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and milk to reach desired consistency, then add vanilla and salt.
- Assemble and Serve: Stack pancakes and drizzle with cream cheese glaze. Serve immediately.
Notes
Make the batter the night before for best results. Customize with fruits or nuts as desired.
Nutrition
- Serving Size: 2 pancakes
- Calories: 360
- Sugar: 20g
- Sodium: 400mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg