Ingredients
Scale
- 1 cup flour (gluten-free option available)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg (flax egg for vegan option)
- 2 tablespoons vegetable oil
- 2 tablespoons melted butter (or vegetable oil)
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese (or mascarpone)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon in a bowl. Transfer to a ziplock bag for later use.
- In another bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg; stir until just combined.
- For the glaze, heat cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth, then mix in powdered sugar and vanilla.
- Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet and pipe cinnamon filling into a swirl on top. Cook until bubbles form on the surface; flip to finish cooking.
- Serve stacked with cream cheese glaze drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 220
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg