Description
Fluffy buttermilk-style pancakes with a swirled cinnamon–brown sugar filling and a creamy cream cheese glaze—just like eating a cinnamon roll at breakfast!
Ingredients
Units
Scale
- 3/4 cup milk
- 2 Tbsp white distilled vinegar
- 1 cup all‑purpose flour
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 2 Tbsp melted butter (batter)
- 1 1/2 tsp vanilla extract
- 5 1/2 Tbsp packed brown sugar (filling)
- 1/4 cup melted butter (filling)
- 1 1/2 tsp ground cinnamon
- 1/4 cup softened butter (icing)
- 2 oz cream cheese, room temp (icing)
- 3/4 cup confectioners’ sugar (icing)
- 1/2 tsp vanilla extract (icing)
- cooking spray or butter for griddle
Instructions
- Combine milk + vinegar; let sit ~5 min to sour.
- Whisk flour, sugar, baking powder, soda & salt.
- Mix egg, melted butter, vanilla into milk.
- Stir wet into dry until just combined (lumpy is OK).
- Whisk brown sugar, melted butter & cinnamon for swirl; chill ~10 min until toothpaste‑thick in a bag.
- Make icing: melt butter & cream cheese, then whisk in confectioners’ sugar & vanilla until smooth.
- Heat griddle over medium, spray. Pour ~⅔ cup batter per pancake.
- When bubbles form (~2–3 min), pipe swirl from center, avoiding edges.
- Flip; cook another 2–3 min until golden.
- Serve drizzled with cream cheese icing.
Notes
- Wipe pan between pancakes to avoid burnt sugar.
- For faster prep, use Bisquick and follow same swirl/topping method.
- You can use buttermilk in place of soured milk.
Nutrition
- Serving Size: 1 pancake
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg