Description
Fluffy spiral pancakes infused with cinnamon sugar and topped with a creamy glaze for a delightful breakfast experience.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 25 g (2 tbsp) granulated sugar
- 10 g (2 tsp) baking powder
- 2 g (1/2 tsp) baking soda
- 4 g (3/4 tsp) salt
- 240 ml (1 cup) whole milk
- 1 large egg
- 60 g (4 tbsp) unsalted butter, melted
- 5 ml (1 tsp) vanilla extract
- 60 g (4 tbsp) unsalted butter (for cinnamon swirl)
- 100 g (1/2 cup) packed brown sugar (for cinnamon swirl)
- 8 g (2 tsp) ground cinnamon (for cinnamon swirl)
- Pinch of fine salt (for cinnamon swirl)
- 113 g (1/2 cup) cream cheese (for glaze)
- 120 g (1 cup) powdered sugar (for glaze)
- 30–45 ml (2–3 tbsp) milk (for glaze)
- 2.5 ml (1/2 tsp) vanilla (for glaze)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk milk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just mixed. Rest for 5 minutes.
- For the cinnamon filling, mix melted butter, brown sugar, cinnamon, and salt. Transfer to piping bag.
- Preheat griddle over medium heat. Grease lightly and pour 60 ml (1/4 cup) batter for each pancake. Pipe cinnamon filling in spiral.
- Cook until bubbles form on top, flip, and cook for 1-2 minutes more. Keep warm.
- For the glaze, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over pancakes before serving.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan option, replace egg with 60 g (1/4 cup) applesauce and use plant milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 330
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 5.5 g
- Cholesterol: 60 mg