A couple of tips you should read before you begin:
- Make the cinnamon swirl mixture and the frosting before you start cooking, it will go fast once you put the batter on the griddle. Plus, letting the mixture sit for a few minutes while you make the batter allows it to thicken slightly which will make it easier to work with.
- Keep your pan on medium-low to medium, they might take an extra minute to cook but you don't want them to burn.
- Make the cinnamon swirl mixture a bit on the thick side, like thick maple syrup. A squeeze bottle works perfectly for this, but you can use a ziploc if you don't have one.
- Wait until you see bubbles all around the edges of pancakes, then add the swirl.
- When you swirl the cinnamon mixture, don't get too close to the edge or it will bubble out of the pancake.
- Don't skip the glaze, it really delivers the cinnamon roll flavor.
- Extra pancakes are perfect to pop in the freezer - put them in a freezer ziploc and then just pop in the toaster to reheat.
Cinnamon Roll Pancakes
Recipe slightly adapted from RecipeGirl
6 T unsalted butter, melted
1/2 cup brown sugar, packed
1 tsp cinnamon
Cream Cheese Glaze:
4 T unsalted butter, room temperature
3 ounces cream cheese, room temperature
3/4 - 1 cup powdered sugar
1/2 tsp vanilla extract
1 T milk
2 cups all purpose flour
4 tsp baking powder
1 tsp salt
2 cups milk (I've used either skim or 2% without issues)
2 large eggs
2 T canola oil
Start by mixing the melted butter, brown sugar and cinnamon in a small bowl and whisk until smooth. Transfer to a squeeze bottle or ziploc baggie and set aside to thicken.
Next make the glaze, beat together softened butter and cream cheese until smooth. Add 3/4 cup powdered sugar, vanilla extract and milk and beat until light and creamy. Add additional powdered sugar if the mixture is too thin. Set aside until ready to serve.
Heat a large nonstick griddle over medium-low to medium heat. Add a little butter or oil to the pan and pour out approximately 1/4 - 1/3 cup pancake mix, giving them plenty of room to spread a bit so it's easier to flip. Once bubbles begin to form around the tops of the pancakes, add a thick swirl of the cinnamon mixture. Once the bubbles begin to pop, quickly flip each pancake. Cook until golden brown. It should take about 2-3 minutes per side to cook. Stack and top with cream cheese glaze and serve. This recipe should yield approximately 16 4-inch pancakes.