Description
Fluffy pancakes swirled with buttery cinnamon sugar and drizzled with a rich cream cheese glaze. The ultimate fusion of breakfast and dessert in one warm, cozy bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/3 cup brown sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ounces cream cheese, softened
- 2 tablespoons milk
Instructions
- Preheat a nonstick skillet or griddle over medium-low heat.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring until just combined. Do not overmix.
- In a small bowl, stir together brown sugar, melted butter, and cinnamon. Transfer to a piping bag or squeeze bottle.
- In a third bowl, beat cream cheese until smooth. Add powdered sugar, milk, and vanilla to form a pourable glaze.
- Lightly grease the skillet. Pour 1/4 cup of batter per pancake onto the skillet.
- When bubbles form, swirl the cinnamon mixture on top in a spiral pattern.
- Flip and cook for 1–2 more minutes until golden and cooked through.
- Stack pancakes and drizzle with cream cheese glaze. Serve warm.
Notes
- Let the cinnamon mixture sit for a minute before swirling to thicken.
- Use a piping bag for precise cinnamon spirals.
- Wipe the skillet clean between batches to prevent burning the swirl.
- Reheat leftovers in a toaster or skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 410
- Sugar: 22g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg