Ingredients

1 cup Flour (can use gluten-free flour blend)

2 teaspoons Baking Powder

1/4 teaspoon Salt

1 cup Milk (any non-dairy milk works well)

1 large Egg (a flax egg can substitute for vegan)

2 tablespoons Vegetable Oil (melted butter can be used for flavor)

2 tablespoons Melted Butter (vegetable oil can be a substitute)

1/4 cup Brown Sugar (light or dark brown sugar can be used)

1 tablespoon Ground Cinnamon (mix with nutmeg for extra warmth)

4 ounces Cream Cheese (mascarpone can be a delightful alternative)

1 cup Powdered Sugar (adjust for preferred sweetness)

1 teaspoon Vanilla Extract (using pure vanilla enhances flavor)

2 tablespoons Melted Butter

Instructions

Step 1: Prepare the cinnamon filling by mixing melted butter, brown sugar, and cinnamon together in a bowl until well combined. Transfer this mixture to a ziplock bag and let it thicken for 10–15 minutes while you make the batter.

Step 2: In a separate bowl, whisk together flour, baking powder, and salt. Add milk, vegetable oil, and beaten egg, stirring until just combined; avoid overmixing.

Step 3: Make the glaze by heating cream cheese and melted butter in a microwave-safe bowl until warm. Whisk until smooth, then blend in powdered sugar and vanilla extract until creamy.

Step 4: Preheat a skillet over low heat. Pour ½ cup of batter onto the skillet. Use the ziplock bag to pipe the cinnamon filling into a swirl on top of the batter. Cook until bubbles form on the surface, then carefully flip and cook the other side until golden brown.

Step 5: Stack the pancakes on a plate and drizzle or spoon the cream cheese glaze over the top. Optionally, dust with extra powdered sugar or sprinkle with nuts for added texture.

Tips & Variations

For extra warmth, mix a pinch of nutmeg with the cinnamon filling.

Use gluten-free flour blend to make the pancakes gluten-free without sacrificing fluffiness.

Substitute a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make this recipe vegan.

Try mascarpone in place of cream cheese for a richer, silkier glaze.

FAQs

Can I prepare the cinnamon filling and glaze in advance?

Yes, you can prepare both up to a day ahead. Keep them refrigerated and bring to room temperature before using for best consistency.

What if I don’t have a ziplock bag for piping the cinnamon filling?

You can use a plastic sandwich bag by snipping off a small corner to create a piping tip, or carefully spoon the filling onto the batter and swirl it with a toothpick or skewer.