Cinnamon Roll Pancakes
Cinnamon Roll Pancakes takes around 35 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 201 calories. This lacto ovo vegetarian recipe serves 12 and costs 45 cents per serving. A mixture of granulated sugar, powdered sugar, cream cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people made this recipe, and 14 would say it hit the spot. It is brought to you by Food Fanatic. It works well as a very reasonably priced breakfast. With a spoonacular score of 19%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Cinnamon Roll Pancakes, Cinnamon Roll Pancakes, and Cinnamon Roll Pancakes.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
2 1/2 teaspoons baking powder
1 cup buttermilk
1 tablespoon cinnamon
2 ounces cream cheese, softened, 1/4 package
2 large eggs, lightly beaten
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 tablespoons pure maple syrup
3 tablespoons milk
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup unsalted butter, melted and cooled
2 tablespoons unsalted butter, softened
1/2 teaspoon pure vanilla extract
1 tablespoon pure vanilla extract
Equipment:
hand mixer
bowl
plastic wrap
whisk
frying pan
griddle
Cooking instruction summary:
To Make the Cream Cheese Glaze:In a medium bowl, with an electric mixer, whip the butter and cream cheese together until smooth and creamy.Add the milk, vanilla and powdered sugar and whip again until smooth and well combined.Cover the bowl tightly with plastic wrap and set aside.For the Pancakes:In a large bowl, whisk together the flour, sugar, salt, baking powder and cinnamon until well combined.In another bowl, whisk together the eggs, buttermilk, maple syrup, butter and vanilla until well combined.Add this mixture to the dry ingredients and mix. I usually use an electric mixer, but you can also just whisk it all together until its combined.Preheat a non-stick frying pan or electric griddle to medium heat. I dont use any oil, but if its not a good non-stick pan you may need to lightly oil the pan to prevent the pancakes from sticking.Drop the batter onto the hot pan by 1/4 cup spoonfuls and allow to cook until bubbles start forming on the top.Flip and cook on the other side.Keep warm while cooking the rest of the pancakes.Serve hot, drizzled with the cream cheese glaze.
Step by step:
1. To Make the Cream Cheese Glaze:In a medium bowl, with an electric mixer, whip the butter and cream cheese together until smooth and creamy.
2. Add the milk, vanilla and powdered sugar and whip again until smooth and well combined.Cover the bowl tightly with plastic wrap and set aside.For the Pancakes:In a large bowl, whisk together the flour, sugar, salt, baking powder and cinnamon until well combined.In another bowl, whisk together the eggs, buttermilk, maple syrup, butter and vanilla until well combined.
3. Add this mixture to the dry ingredients and mix. I usually use an electric mixer, but you can also just whisk it all together until its combined.Preheat a non-stick frying pan or electric griddle to medium heat. I dont use any oil, but if its not a good non-stick pan you may need to lightly oil the pan to prevent the pancakes from sticking.Drop the batter onto the hot pan by 1/4 cup spoonfuls and allow to cook until bubbles start forming on the top.Flip and cook on the other side.Keep warm while cooking the rest of the pancakes.
4. Serve hot, drizzled with the cream cheese glaze.
Nutrition Information:
covered percent of daily need
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