Cinnamon Roll Pancakes

Instructions

To make the pancakes, in a large bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together milk, eggs, 2 tablespoons melted butter, and vanilla.

Create a well in the dry ingredients and add the wet ingredients. Stir with a spoon just until moistened, the batter should be lumpy.

To make the cinnamon swirl, combine the butter, brown sugar, flour, cinnamon, and 3 tablespoons of the prepared pancake batter. Mix well and transfer to a piping bag with a thin tip or freezer bag and snip off the corner.

To make the frosting, mix cream cheese & butter with a hand-mixer on high until fluffy. Add in powdered sugar 1/4 cup at a time until mixed in. Mix in vanilla and salt. Add the milk a little bit at a time to reach desired consistency.

To cook the pancakes, heat a lightly oiled non-stick skillet or griddle to medium heat (350). Scoop ¼ cup portions of batter onto the griddle. Gently squeeze a swirl of the sugar mixture into each pancake.

Once the bottom of the pancake is golden and bubbles on the top side begin to pop, flip the pancakes and cook for an additional two to three minutes or until cooked through. Wipe the skillet with a damp paper towel between batches.

Top with frosting and serve warm.

Breakfast