Cinnamon Roll Pancakes

For the cinnamon filling:
Combine the filling ingredients and place them in a heavy zip-top bag. Set aside until needed.

For the creamy glaze:
Gently melt butter (in the microwave for a few seconds or in a saucepan over low heat). Once melted, remove from heat and whisk in cream cheese until smooth. Add powdered sugar and vanilla; whisk until smooth. Place in a heavy zip-top bag. Set aside until needed.

For the pancakes:
In a medium bowl, whisk together the dry ingredients. Add milk, egg, and oil. Whisk just until combined (don’t over whisk—a few lumps in the batter are okay).

Heat a large non-stick skillet over medium heat and spray with non-stick spray. Scoop 1/3 cup size scoops of the batter per pancake onto hot skillet (each pancake will be about 4-inches in diameter). Reduce heat to low. Snip a tiny hole in the corner of the cinnamon filling bag (gently knead bag if ingredients have separated). When the pancake begins to form bubbles on the top, squeeze cinnamon filling onto the tops in a swirl pattern starting in the center and being careful not to get the filling too close to the edges of the pancake. Then cook for 2-3 minutes, or until it’s time to flip the pancakes over. Then flip them and cook an additional 2-3 minutes. Remove pancakes from the skillet and place them on a plate while you continue with the remaining batter. Make sure to wipe pan clean between batches.

Serve pancakes with creamy drizzle.

Recipe adapted from RecipeGirl.