Description
Delicious pancakes with a cinnamon roll twist, perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup cream cheese frosting (for drizzling)
Instructions
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- In a small bowl, mix the brown sugar and cinnamon together.
- Heat a non-stick skillet over medium heat and pour 1/4 cup of pancake batter onto the skillet.
- Before flipping, drizzle a small amount of the cinnamon-sugar mixture on top of the pancake.
- Flip the pancake and cook until golden brown on both sides.
- Repeat with the remaining batter and cinnamon-sugar mixture.
- Serve warm with cream cheese frosting drizzled on top.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- Make sure the skillet is hot enough before adding the batter to ensure even cooking.
- These pancakes can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg