Description
These Cinnamon Roll Stuffed Pancakes combine the comforting flavors of cinnamon rolls with fluffy, golden pancakes. Each bite reveals a sweet cinnamon sugar center with a luscious cream cheese frosting filling, perfect for a cozy breakfast or brunch treat.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 large egg
- 1 ¼ cups milk
- 3 tbsp melted butter
- 1 tsp vanilla extract
Filling
- ¼ cup cinnamon sugar
- ¼ cup cream cheese frosting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the egg thoroughly, then stir in the milk, melted butter, and vanilla extract until fully incorporated.
- Make pancake batter: Gently fold the wet ingredients into the dry ingredients just until combined. The batter should remain slightly lumpy to ensure fluffy pancakes.
- Prepare skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook first pancake layer: Pour about ¼ cup of batter onto the skillet forming a small pancake.
- Add cinnamon roll filling: Sprinkle a small amount of cinnamon sugar evenly over the batter, add a dollop of cream cheese frosting in the center, then cover with a little more pancake batter to encase the filling.
- Cook pancakes: Cook until bubbles form on the surface of the pancake, then carefully flip and cook until the pancake is golden brown and the filling is warm and melty.
Notes
- For easier flipping, use a thin spatula and make sure the pancakes are cooked enough to hold together before flipping.
- You can warm the cream cheese frosting slightly before adding to help it melt better inside the pancake.
- If you prefer, use store-bought cinnamon sugar or make your own by mixing cinnamon and sugar.
- Adjust the heat to medium-low if pancakes are browning too quickly before cooking through.
- These pancakes are best enjoyed fresh but can be kept warm in a low oven for a short time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
