Cinnamon Roll Pancakes

Recipe View 0 mins Gather all ingredients.

Recipe View 5 mins In a bowl, stir together milk and vinegar. Let stand for about 5 minutes to allow the milk to slightly curdle.

Recipe View 0 mins In a separate bowl, whisk together flour, white sugar, baking powder, baking soda, and salt.

Recipe View 0 mins In a medium bowl, whisk together egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract. Add this mixture to the soured milk.

Recipe View 0 mins Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. A few lumps are perfectly fine; do not overmix.

Recipe View 10 mins For the cinnamon swirl, combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Transfer the mixture to a resealable bag and refrigerate for about 10 minutes to thicken slightly.

Recipe View 0 mins For the cream cheese glaze, mix softened butter and cream cheese in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until melted and smooth. Whisk in confectioners' sugar and 1/2 teaspoon vanilla extract until the glaze is silky.

Recipe View 1 mins Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 2/3 cup of batter onto the hot surface. Cook for 2-3 minutes, or until bubbles start to form on the surface.

Recipe View 1 mins Snip a small corner off the bag containing the cinnamon swirl filling. Carefully swirl the filling over the pancake batter in a spiral pattern, leaving a small border around the edges.

Recipe View 1 mins Flip the pancake and cook for another 2-3 minutes, or until golden brown. Remove from griddle and drizzle generously with cream cheese glaze.

Recipe View 0 mins Repeat with remaining batter and fillings, ensuring to lightly grease the griddle between each pancake. Serve immediately and enjoy!