Ingredients

1 cup Flour (can use gluten-free flour blend)

2 teaspoons Baking Powder

1/4 teaspoon Salt

1 cup Milk (any non-dairy milk works well)

1 large Egg (a flax egg can substitute for vegan)

2 tablespoons Vegetable Oil (melted butter can be used for flavor)

2 tablespoons Melted Butter (vegetable oil can be a substitute)

1/4 cup Brown Sugar (light or dark brown sugar can be used)

1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)

4 ounces Cream Cheese (mascarpone can be a delightful alternative)

1 cup Powdered Sugar (adjust for preferred sweetness)

1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)

2 tablespoons Melted Butter (for glaze)

Instructions

Step 1: Prepare the cinnamon filling by mixing the melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer this mixture into a ziplock bag and let it thicken for 10-15 minutes while you make the batter.

Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Add the milk, vegetable oil, and beaten egg, stirring gently until just combined to form the batter.

Step 3: Make the glaze by heating the cream cheese and 2 tablespoons melted butter in a microwave-safe bowl until warm. Whisk until smooth, then mix in the powdered sugar and vanilla extract until fully blended.

Step 4: Preheat a skillet over low heat. Pour about ½ cup of pancake batter onto the skillet. Use the ziplock bag to pipe the cinnamon filling in a swirl over the batter. Cook until bubbles appear on the surface, then carefully flip and cook until golden brown.

Step 5: Stack the cooked pancakes and drizzle or spoon the cream cheese glaze over the top. Optionally, sprinkle with extra powdered sugar or nuts for added texture.

Tips & Variations

For a warmer spice profile, add a pinch of ground nutmeg to the cinnamon filling.

Use gluten-free flour to make this recipe suitable for gluten-sensitive diets without sacrificing taste.

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) for a vegan version.

Try mascarpone cheese instead of cream cheese for a richer glaze.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave for 20-30 seconds. For longer storage, freeze pancakes in a single layer with parchment paper between them, then transfer to a freezer bag and freeze up to 1 month. Reheat from frozen in a toaster or microwave.

FAQs

Can I make the cinnamon filling ahead of time?

Yes, you can prepare the cinnamon filling a day in advance and store it in the refrigerator. Bring it to room temperature before piping onto the pancakes for easier handling.

What if I don’t have a ziplock bag to pipe the cinnamon swirl?

If you don’t have a ziplock bag, you can spoon the cinnamon filling onto the batter in small dollops and swirl gently with the back of a spoon before cooking.