Cinnamon Roll Pancakes

In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until smooth. Transfer to a piping bag or a small zip-top bag with the corner snipped off.

Make the Pancake Batter:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Cook the Pancakes:

Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.

Pour about 1/4 cup of batter onto the griddle for each pancake. Allow the pancake to cook until bubbles form on the surface, then pipe a swirl of the cinnamon mixture onto the pancake.

Cook until the edges look set and bubbles on the surface begin to pop, then flip and cook until the other side is golden brown.

Make the Cream Cheese Glaze:

In a medium bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, vanilla extract, and milk. Beat until smooth and creamy, adding more milk if needed to reach a drizzling consistency.

Serve:

Stack the pancakes and drizzle with the cream cheese glaze. Serve warm and enjoy!

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes