Not only will you love them, but your kids will go crazy for these pancakes. Honestly, you might end up making these every weekend – they’re that good! You can make your own pancake batter, or you can use a boxed mix (either one will work great).
For the Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten
(OR use a boxed pancake batter)
1/2 cup butter, melted
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
Cream Cheese Glaze:
4 tablespoons butter
2 ounces of cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
(Set this aside and let it rest and set at least 20 minutes. You want it to be thick).
Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
OR If using a boxed mix, prepare according to package directions.
Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.
Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!