Cinnamon Pancakes Recipe with a Cinnamon Roll Glaze

Step 1

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.

Step 2

In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.

Step 3

Heat a large skillet or griddle over medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Step 4

Make a well in the center of the flour mixture, pour in the milk mixture and stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter. Don’t be surprised if the pancake batter bubbles a bit – it’s normal.

Step 5

Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.

Step 6

When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Step 7

Melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.

Step 8

Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).