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

Instructions

Step 1: Prepare the cinnamon filling by mixing 2 tablespoons of melted butter, brown sugar, and cinnamon in a bowl until well combined. Transfer the mixture to a ziplock bag and let it thicken for 10-15 minutes while you prepare the batter.

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

Step 3: To make the glaze, warm the cream cheese and 2 tablespoons melted butter in a microwave-safe bowl until soft. Whisk until smooth, then blend in the powdered sugar and vanilla extract until creamy.

Step 4: Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet for each pancake. Use the ziplock bag to pipe the cinnamon filling into a swirl on each pancake. Cook until bubbles form on the surface, then carefully flip and cook the other side.

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

Tips & Variations

Use fresh baking powder for the best rise; test it by mixing ½ teaspoon with hot water—if it doesn’t bubble vigorously, replace it.

Cook pancakes on medium-low heat (around 325°F on an electric griddle) to avoid burning the cinnamon sugar filling.

Allow the cinnamon filling to thicken for 10-15 minutes before piping to prevent it from running off the pancakes.

Snip a very small hole (no bigger than a pea) in your ziplock bag to control the amount of filling and create neat swirls.

Wait until bubbles form and pop before flipping the pancakes to maintain the swirl’s shape and ensure even cooking.

If the glaze thickens after sitting, warm it briefly in the microwave for 5-10 seconds to restore its smooth texture.

For a twist, add a pinch of nutmeg to the cinnamon filling or substitute mascarpone for cream cheese in the glaze for a richer flavor.

FAQs

Can I make these pancakes vegan?

Yes, you can substitute a flax egg for the regular egg and use any plant-based milk and butter alternatives to make the recipe vegan-friendly. Use a vegan cream cheese for the glaze as well.

How do I prevent the cinnamon filling from leaking out?

Letting the cinnamon filling thicken for 10-15 minutes before piping helps it hold its shape. Also, snip a very small hole in the piping bag to control the flow and pipe gently to create neat swirls.