Cinnamon Pancakes
Fluffy cinnamon pancakes inspired by warm, gooey cinnamon rolls, topped with a sweet cream cheese glaze.
Equipment
Ingredients
Pancake Batter
all-purpose flour (dry)
195 g
brown sugar (dry)
1 tbsp
baking powder (dry)
1 tbsp
ground cinnamon (dry)
1 tbsp
kosher salt (dry)
0.5 tsp
milk (liquid)
295 ml
egg (large)
1 piece
butter (melted)
42 g
vanilla extract (liquid)
1 tsp
pecans (chopped)
30 g
Cream Cheese Glaze
butter (melted)
56 g
cream cheese (softened)
85 g
powdered sugar (sifted)
170 g
vanilla extract (liquid)
0.5 tsp
milk (liquid)
60 ml
Instructions
Melt the butter
Melt the butter and set it aside for the pancake batter.
Mix dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Mix wet ingredients
In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. Don't worry if the butter solidifies slightly.
Combine wet and dry ingredients
Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.
Heat the skillet
Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it's ready. You want them to dance around a bit and evaporate.
Prepare skillet surface
Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
Cook pancakes
Scoop the batter onto the skillet using a ¼ cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
Flip pancakes
After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.
Melt butter for glaze
Melt butter in a small saucepan over medium heat. Remove pan from heat, then whisk in the cream cheese. It will look separated at first, but it will come together in a thick paste after whisking.
Finish the glaze
Whisk in the powdered sugar, vanilla extract, and 2 tablespoons of milk. You want to be able to drizzle the glaze over the pancakes. If it's too thick, add another tablespoon or two of milk.
Serve pancakes
Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).
Original recipe
Storage
Store pancakes and glaze separately. Reheat pancakes before adding glaze.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.