#ThankfulThursdays: Cinnamon Roll Pancakes… MMM!

Apr 2

I have an incredible husband, and we are raising amazing kids. One of my greatest blessings is doing life with these perfectly imperfect humans, and being in quarantine with three of my six favorite people in the world is creating some of the best #MOMents of my life. So, today, I’d like to take a minute to count my blessings, and one of them is making breakfast with my husband.

My husband and I love to make breakfast together on the weekends with fluffy pancakes, over medium fried eggs, and strong coffee. Now that we are in quarantine, we get to make breakfast together every day. Our kids have tried countless flapjack recipes: from oat cakes to Keto crepes, we’ve tried them all. Today, I had a hankering for cinnamon rolls, but since we’re in quarantine, and I don’t want to wait for homemade cinnamon rolls to rise and shine, I searched Google for an alternative. That’s when I found this gem of a recipe. It is divine, y’all.

If you get a chance to make this recipe, I’d seriously suggest clicking the link above or below (I put it in two places for extra credit). There are some incredible tips from Tastes of Lizzy T that were super helpful. Alright, without further adieu, here’s my #ThankfulThursday recipe. All credit goes to tastesoflizzyt.com. Seriously, thank you for these decadent treats.

Cinnamon Roll Pancakes

Ingredients

Cinnamon Filling:

1/4 cup unsalted butter just barely melted
1/4 cup + 2 tablespoons packed brown sugar
1/2 tablespoon ground cinnamon

Pancakes:

1 1/3 cups all-purpose flour
2 tablespoons granulated sugar
3 teaspoons baking powder
3 tablespoons oil
1 large egg
3/4 teaspoon salt
1 1/4 cups milk

Maple Cream Cheese Glaze:

1/4 cup unsalted butter
2- ounces cream cheese at room temperature
3/4 cup powdered sugar
1/2 teaspoon maple extract

Instructions

For the cinnamon filling:

In a bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a Ziploc bag and set it aside so that the mixture thickens a bit.
For the maple cream cheese glaze:
In the microwave, soften the butter and cream cheese. Mix these two together until they are smooth. Then add in the powdered sugar and maple extract. Stir until smooth and then set aside.
For the pancakes:
Whisk together the flour, sugar and baking powder.
Add in the remaining ingredients and mix. Do not overmix. It's ok if there are a few lumps. They'll cook out during cooking.
To make the pancakes, heat a nonstick skillet over medium-heat and spray with nonstick cooking spray. Scoop about 1/2 a cup of batter onto the hot pan.
Take the Ziploc bag of sugar mixture and snip the corner of the bag. Squeeze the filling to the open corner.
When the pancake starts forming bubbles on the top, squeeze the filling onto the pancake in a swirl, starting in the center and working your way out. Be careful not to get too close to the edge of the pancake. Cook for another minute or two, until the other side of the pancake is golden brown. Quickly flip the pancake over and cook it for another minute or two, until the other side of the pancake is golden brown. When you flip the pancake back onto a plate, you'll see the pretty cinnamon roll swirl!
Before you put more pancakes on the griddle, wipe the pan with a wet cloth to get all of the sticky sugar off. Do this between each batch of pancakes. Repeat these steps until all of the batter is used!
Once your pancakes are done, you can drizzle them with the maple cream cheese glaze.

Nutrition

Molly Shaffer