Cinnamon Roll Pancakes

Prep Time: 20 mins | Cook Time: 12 mins | Course: Breakfast | Serves: 5

Cinnamon roll pancakes with a spiral of brown sugar cinnamon butter, and a drizzle of cream cheese frosting on top. These delicious pancakes will win you smiles. Inspired by my amazing friend Lizelle and by Melissa of No. 2 Pencil https://www.number-2-pencil.com/sour-cream-cinnamon-roll-pancakes-with/ 

2 cups flour 

¼ cup sugar 

1 Tbsp baking powder 

1 tsp baking soda 

1 tsp salt 

1 tsp cinnamon 

1 ½ cups milk 

½ cup sour cream 

2 eggs

1 Tbsp vanilla 

¼ cup butter, melted 

Cinnamon Sugar Filling:

½ cup butter, melted 

1 cup brown sugar 

1 Tbsp cinnamon 

Cream Cheese Butter:

8 oz cream cheese, softened 

½ cup butter, melted 

1 ½ cups powdered sugar 

2 tsp vanilla 

Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a mixing bowl. Whisk milk, sour cream, eggs, and vanilla in a large Pyrex  measurer. Stir in melted butter, then add to the dry flour mix. Fold ingredients together with a rubber scraper. 

To make the brown sugar cinnamon filling, melt butter and stir in brown sugar, and cinnamon. 

Heat a griddle or large skillet over medium-low heat with a bit of butter or spray oil, and ladle ⅓ cup of batter on top. Drizzle a spiral of cinnamon butter over each pancake. You can use a small spoon or transfer it into a piping bag and snip the end. Cook pancakes for 2-3 minutes; you should see some bubbles around the outer edges, then flip them over and cook an additional 2-3 minutes. Check by inserting the edge of your spatula in the thickest part of your pancake. If there is raw batter visible, it needs more time. 

In a microwave-safe bowl, soften cream cheese and butter for 1 minute. Stir in powdered sugar and vanilla until smooth. 

Serve hot pancakes, swirl side up on a platter, and drizzle with the cream cheese frosting.