Ingredients
Scale
- 1 1/4 cup milk (regular or plant-based)
- 2 tbsp maple syrup
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1 cup all-purpose flour (regular or gluten free)
- 3 tsp cinnamon
- 4 tbsp softened butter (regular or plant-based)
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup powdered sugar
- 2 tbsp melted butter (regular or plant-based)
- 2 oz cream cheese (regular or plant-based)
Instructions
- In a mixing bowl, whisk together the milk, maple syrup, baking powder, and vanilla extract.
- Slowly add the flour and cinnamon, stirring until just combined. Do not over-mix.
- In another small bowl, mix softened butter with brown sugar and a little cinnamon to create the cinnamon filling.
- Heat a non-stick skillet or griddle over medium heat and grease lightly with a bit of butter.
- Pour about 1/4 cup of pancake batter onto the skillet.
- Swirl 1-2 teaspoons of the cinnamon filling on top of the pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat until all the batter is used.
- For the cream cheese icing, mix powdered sugar, melted butter, and cream cheese together until smooth. Thin with a little milk if needed.
Notes
For best results, do not over-mix the batter and keep the skillet at a medium heat. Serve warm with icing and fresh fruits or nuts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pancakes, cinnamon rolls, breakfast, brunch, easy recipe