Serves 1
Directions
- 1Mix the milk, maple syrup, baking powder, and vanilla together.
- 2Add the flour and mix until a pancake batter forms.
- 3In a smaller separate bowl, prepare the cinnamon swirl mixture by mixing the cinnamon, softened butter, sugar together.
- 4Spoon the cinnamon swirl mixture into a pastry bag and set aside until ready to use.
- 5Prepare the cream cheese frosting by mixing the powdered sugar, melted butter, and cream cheese together. Set aside.
- 6Bring a skillet with a sliver of butter to medium-low heat.
- 7Once the butter sizzles, spoon in about 2-3 tablespoons of the pancake batter.
- 8Carefully cut off the tip of the bag containing the cinnamon swirl mixture. Hold the tip upright so that the contents don't begin to drizzle out.
- 9Carefully use the bag to draw a spiral of the cinnamon sugar swirl mixture in the center of each pancake.
- 10Pour an additional 1-2 tablespoon of pancake batter over the cinnamon filling to keep it from burning.
- 11Continue to cook the pancakes until bubbles form on the tops, and then flip.
- 12Cook for another minute or two until the pancakes are golden browned on each side.
- 13Before serving the pancakes, drizzle them with maple syrup or cream cheese icing.
Ingredients
- 1.25 cup milk regular or plant-based
- 2 tablespoon maple syrup
- 3 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup regular or gluten free all purpose flour
- 3 teaspoon cinnamon
- 4 tablespoon softened butter regular or plant-based
- 0.5 cup brown sugar or coconut sugar
- 0.5 cup powdered sugar
- 2 tablespoon melted butter regular or plant-based
- 2 oz cream cheese regular or plant-based
Equipment
pastry bagskillet
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