Description
These Cinnamon Roll Stuffed Pancakes combine the best of breakfast favorites into one indulgent treat. Fluffy pancakes filled with a sweet cinnamon sugar and creamy cream cheese frosting center create an irresistible flavor combination perfect for a weekend brunch or special morning.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cinnamon sugar
Wet Ingredients
- 1 large egg
- 1 ¼ cups milk
- 3 tbsp melted butter
- 1 tsp vanilla extract
Filling
- ¼ cup cream cheese frosting
Instructions
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract, mixing until combined.
- Form the batter: Gently fold the wet ingredients into the dry ingredients until just combined; the batter should be slightly lumpy and not overmixed to keep pancakes fluffy.
- Preheat skillet: Heat a non-stick skillet over medium heat and lightly grease it to prevent sticking.
- Pour batter onto skillet: Pour approximately ¼ cup of batter onto the skillet, forming a circle.
- Add filling: Sprinkle a small amount of cinnamon sugar on top of the pancake batter, add a dollop of cream cheese frosting in the center, then cover it with a little more batter to seal the filling inside.
- Cook pancakes: Cook until bubbles form on the surface of the pancake, then carefully flip and cook the other side until golden brown and the pancake is fully cooked through.
Notes
- Use a non-stick skillet and moderate heat to avoid burning the pancakes.
- Do not overmix the batter to keep pancakes tender and fluffy.
- You can substitute cream cheese frosting with homemade cream cheese spread if preferred.
- Serve warm for best taste and gooey filling experience.
- This recipe makes approximately 8 stuffed pancakes, serving 4 people with 2 pancakes each.
