Ingredients
Equipment
Method
- In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk, egg, melted butter, and vanilla extract. Combine wet and dry ingredients, stirring until just combined.
- In a small bowl, mix brown sugar and ground cinnamon to make the cinnamon swirl. Transfer the mixture to a piping bag or a zip-top bag with a corner snipped off.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.
- Once the pancake batter starts to bubble, pipe the cinnamon swirl onto the pancake in a spiral pattern. Cook until the edges are set and the bottom is golden brown, about 2-3 minutes.
- Carefully flip the pancake and cook for an additional 1-2 minutes until cooked through. Repeat with the remaining batter.
- For the cream cheese glaze, beat cream cheese until smooth. Gradually add powdered sugar and milk, mixing until you achieve a pourable consistency.
- Serve the pancakes warm, drizzled with the cream cheese glaze.
Notes
Chef's Tips:
• For best results, use room temperature ingredients
• Avoid overmixing the batter to keep pancakes fluffy
• Serve with fresh fruit or a sprinkle of nuts for added texture
Food Safety:
• Ensure eggs are fresh and stored properly
• Store leftovers in the refrigerator and consume within 2 days