Description
Fluffy pancakes swirled with gooey cinnamon sugar and topped with a luscious cream cheese glaze, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
- 1–2 tablespoons milk (for glazing)
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix the buttermilk, egg, and melted butter until blended.
- Add the wet ingredients to the dry ingredients, stirring until combined; a few lumps are fine.
- Combine brown sugar and cinnamon in a small bowl for the swirl mixture.
- Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake.
- Drizzle a teaspoon of the cinnamon-sugar mixture on top of each pancake before flipping.
- Flip the pancakes and cook until golden brown, approximately 2-3 minutes per side.
- Beat together cream cheese, powdered sugar, and enough milk for the glaze consistency.
- Drizzle the glaze over warm pancakes and serve immediately.
Notes
You can prepare the batter the night before and store it in the fridge. Stir gently before cooking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg