Ingredients
Scale
- 1 cup flour (gluten-free option available)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk (non-dairy options welcome)
- 1 large egg (or flax egg as a vegan alternative)
- 2 tablespoons vegetable oil
- For the cinnamon swirl: 2 tablespoons melted butter, 1/4 cup brown sugar, and 1 tablespoon ground cinnamon
- For the cream cheese glaze: 4 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons melted butter
Instructions
- In one bowl, mix flour, baking powder, and salt. In another bowl, whisk milk, egg, and oil until blended. Combine wet and dry ingredients without overmixing.
- For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon until smooth.
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake and drizzle with cinnamon mixture.
- Cook until bubbles form; flip and cook until golden brown.
- To make the glaze, beat together cream cheese, powdered sugar, vanilla extract, and melted butter until smooth.
- Serve pancakes warm with generous drizzle of glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approx. 80g)
- Calories: 245
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg