Cinnamon Roll Pancakes

Steps

1. Combine 4 tablespoons melted unsalted butter, ⅓ cup packed light brown sugar, ½ tablespoon ground cinnamon in a medium-sized bowl. Scoop the cinnamon mixture into a Ziplock bag and set aside.

2. In a small pan melt 4 tablespoons unsalted butter over low heat.

3. Whisk in 2 ounces cream cheese, ¾ cup powdered sugar, and ½ teaspoon vanilla extract. Take the glaze off of the heat and set aside until ready to use on pancakes.

4. Combine 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt in a large bowl. Whisk in 1 cup milk, 1 large egg, and 1 tablespoon canola or vegetable oil.

5. Heat skillet to medium low. Once preheated, spray with non-stick spray. Add about ½ cup of the batter to the skillet. Wait until bubbles start to form. Snip the corner of the Ziplock bag with the cinnamon filling. Create a swirl pattern in the center of the pancake as pictured above. See notes. Be careful not to get it too close to the edge. With a wide metal spatula flip the pancake over and continue cooking for an additional 1-2 minutes until golden brown.

6. Wipe out the pan each time and repeat with the remaining batter. Warm the glaze if needed and drizzle over pancakes.