Cinnamon Swirl Pancakes with Creamy Frosting: A Breakfast Dream Come True

Introduction:
Get ready to transform your breakfast game with these mouthwatering Cinnamon Swirl Pancakes! Imagine biting into fluffy, golden pancakes infused with a buttery cinnamon swirl and topped with a rich, velvety cream cheese frosting.

This recipe brings together the best of both worlds—pancakes and cinnamon rolls—in one delightful dish that’s sure to become a family favorite.

Photo byAll Things Mamma

Nutrition
Serving: 1serving

Calories: 310

Carbohydrates: 37g

Protein: 4g

Fat: 16g

Saturated Fat: 9g

Cinnamon Swirl Filling:

• ¼ cup butter, melted – Use unsalted butter for the best results.
• ½ cup dark brown sugar – Dark brown sugar lends a deep, rich flavor that pairs perfectly with cinnamon.
• 2 teaspoons ground cinnamon

Cream Cheese Frosting:

• 4 tablespoons softened cream cheese – Let it come to room temperature for easier mixing.
• 4 tablespoons softened butter
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract

Pancake Batter:

• 2 cups pancake mix (like Bisquick) – Quick and easy, producing fluffy pancakes every time.
• 1 cup whole milk – Non-dairy options work well too.
• ½ teaspoon vanilla extract
• 2 large eggs

Instructions:

1. Prepare the Cinnamon Swirl:
   Mix the melted butter, brown sugar, and cinnamon together in a small bowl. Transfer the mixture to a piping bag or a resealable plastic bag. Snip a small corner off the bag, creating a hole about the size of a pencil eraser, and set aside.
2. Make the Cream Cheese Frosting:
   In a separate bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, continuing to beat until the frosting is light and fluffy. Stir in the vanilla extract. Spoon the frosting into another piping bag or plastic bag and set aside.
3. Prepare the Pancake Batter:
   In a large bowl, whisk together the pancake mix, milk, vanilla extract, and eggs until the batter is smooth and lump-free.
4. Cook the Pancakes:
   Heat a medium skillet over medium heat and lightly grease with non-stick spray or a small amount of butter. Pour about ½ cup of batter onto the skillet for each pancake. Once bubbles form on the surface (about 2 minutes), swirl the cinnamon filling onto the pancake, keeping the swirl centered to avoid overcooking.
5. Flip and Finish:
   Flip the pancake and cook for another minute until golden brown. Transfer the pancake to a plate and drizzle with the prepared cream cheese frosting.
6. Serve and Enjoy:
   Continue cooking the remaining batter, filling, and frosting until everything is used up. Serve the pancakes warm, topped with a generous drizzle of frosting.

Pro Tips:

• Skip the Piping: If you’re in a hurry, simply spread the frosting over the pancakes instead of piping.
• Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish the batch.
• Make Ahead: Store leftover pancakes in an airtight container in the fridge for up to 5 days, or freeze them (without frosting) for up to 2 months. Reheat in the microwave or toaster oven, then add the frosting.

Variations:

• From Scratch: If you have a little extra time, try making your pancake batter from scratch for an even more homemade touch.
• Extra Indulgence: For a more decadent treat, top the finished pancakes with a pat of butter before serving.

With these Cinnamon Swirl Pancakes, breakfast just became the best part of your day. Whether you’re cooking for a crowd or treating yourself to a cozy morning at home, this recipe will make any breakfast feel special.

https://www.allthingsmamma.com/cinnamon-roll-pancakes/