Description
Soft, pillowy pancakes infused with a cinnamon swirl and topped with a tangy cream cheese glaze, perfect for a luxurious weekend brunch.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups buttermilk
- 1 large egg, room temperature
- 3 tablespoons melted butter, unsalted
- 1 teaspoon vanilla extract
- 2 tablespoons softened butter, unsalted (for swirl)
- 2 tablespoons brown sugar, dark preferred
- 1 teaspoon ground cinnamon
- 2 ounces full-fat cream cheese, softened (for glaze)
- ½ cup powdered sugar, sifted (for glaze)
- 1–2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until no lumps remain.
- In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract. Ensure the butter is melted but not hot.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. Do not overmix; small lumps are acceptable.
- Let the batter rest for 10 minutes to allow the flour to hydrate and baking powder to activate.
- In a small bowl, mix the softened butter, brown sugar, and cinnamon to create a thick paste for the swirl.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter into the skillet and spread into a circle. Drop a teaspoon of the cinnamon swirl in the center and swirl it with a knife or chopstick.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1-2 minutes until golden brown.
- While pancakes cook, whisk the softened cream cheese until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon of milk. Whisk until smooth and drizzle-able.
- Stack the cooked pancakes and drizzle generously with the cream cheese glaze. Serve immediately.
Notes
Do not overmix the batter to ensure fluffy pancakes. Let the batter rest for 10 minutes. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes. Keep finished pancakes warm in a 200°F oven if cooking for a crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes per servi
- Calories: 380
- Sugar: 24
- Sodium: 450
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 8
Keywords: cinnamon roll pancakes, cream cheese glaze, weekend brunch, fluffy pancakes, breakfast recipe, comfort food