2 Cups Milk, plus more to thin out the batter, if needed
2 Tbsp Vegetable Oil
2 Large Eggs, beaten
Prepare the pancake batter. To a large bowl, add the flour, baking powder, and salt. Whisk to combine.
Beat the eggs in a small bowl. Add the eggs, milk, and oil to the dry ingredients. Whisk until the batter is just combined (a few lumps are OK). Add additional milk if needed to thin out the batter to the desired consistency. Set aside.
Prepare the cinnamon filling (see ingredient list below). Melt the butter in a microwave safe bowl. Once melted, add the brown sugar and cinnamon. Stir to combine. Add the mixture to a Ziploc bag or small squeeze bottle. Set aside.
Heat a large skillet or griddle over medium-low heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. If the cinnamon filling is in a Ziploc bag, snip the corner and squeeze into a spiral pattern on the top of the batter for each pancake or use the squeeze bottle to make the same spiral pattern.
Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter. Once the pancakes are done, transfer to a plate and cover with aluminum foil to keep warm while the next batch cooks.
Once the pancakes are done cooking, prepare the cream cheese glaze (see ingredient list below) . Melt the butter and cream cheese in a microwave safe bowl. Add the powdered sugar and vanilla and whisk until smooth.
Serve the pancakes immediately, while still warm, with the cream cheese glaze drizzled over the top. Enjoy!
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2 Cups Milk, plus more to thin out the batter, if needed
2 Tbsp Vegetable Oil
2 Large Eggs, beaten
Cinnamon Filling
2/3 Cup Butter
1 1/2 Cups Brown Sugar, packed
2 Tbsp Ground Cinnamon
Cream Cheese Glaze
1/2 Stick Butter
2 oz Cream Cheese
1 1/4 Cups Powdered Sugar
1 Tsp Vanilla Extract
Directions:
Prepare the pancake batter. To a large bowl, add the flour, baking powder, and salt. Whisk to combine.
Beat the eggs in a small bowl. Add the eggs, milk, and oil to the dry ingredients. Whisk until the batter is just combined (a few lumps are OK). Add additional milk if needed to thin out the batter to the desired consistency. Set aside.
Prepare the cinnamon filling (see ingredient list below). Melt the butter in a microwave safe bowl. Once melted, add the brown sugar and cinnamon. Stir to combine. Add the mixture to a Ziploc bag or small squeeze bottle. Set aside.
Heat a large skillet or griddle over medium-low heat.
Scoop about ¼ - ½ cup of the pancake batter onto the pan. Repeat until you don’t have room for more pancakes on the griddle. If the cinnamon filling is in a Ziploc bag, snip the corner and squeeze into a spiral pattern on the top of the batter for each pancake or use the squeeze bottle to make the same spiral pattern.
Cook until bubbles begin to form on the surface, then flip and cook the other side until lightly browned. Repeat with the remaining batter. Once the pancakes are done, transfer to a plate and cover with aluminum foil to keep warm while the next batch cooks.
Once the pancakes are done cooking, prepare the cream cheese glaze (see ingredient list below) . Melt the butter and cream cheese in a microwave safe bowl. Add the powdered sugar and vanilla and whisk until smooth.
Serve the pancakes immediately, while still warm, with the cream cheese glaze drizzled over the top. Enjoy!
Cinnamon Filling
Cream Cheese Glaze
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