I don't know how to tell you this, but here is the worlds most delicious pancake. And I'm not even exaggerating. I have an insanely good recipe for regular fluffy buttermilk pancakes, we love it and that is our go to pancake, but for special occasions when we want something really special, these are so, so good. They literally taste like a dessert. It's a dessert for breakfast kind of situation. Get to it, win someones love and admiration, be worshiped as a kitchen genius (as you deserve).
I (obviously) found this recipe on pinterest. Jumping from one blog to another I decided to follow the recipe from the Recipe Girl. Thank you for that one, some recipes you know are great but you will probably do them once a year, and then some recipes are just keepers and you'll make them any chance you get.
Cinnamon Roll Pancakes
by Recipe Girl
for the cinnamon filling:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon
Combine all of the ingredients in a bowl and then transfer into a baggie and set aside.
for the cream cheese glaze:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
for the pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil
Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use a 1/3 measuring cup to add the batter to the pan. Use the bottom of the cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Cut the corner of your baggie of cinnamon filling and when your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed before drizzling on the pancakes.