Cinnamon Roll Pancake Swirl Skillet

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Cream cheese glaze for topping

Steps

1. 1 In a bowl, whisk together flour, baking powder, sugar, and salt.
2. 2 In another bowl, mix milk, egg, and melted butter; add to the flour mixture and stir just until combined.
3. 3 Melt 2 tablespoons butter in a skillet over medium heat. Pour half the batter into the skillet.
4. 4 In a small bowl, mix softened butter, brown sugar, cinnamon, and vanilla extract.
5. 5 Spoon dollops of the cinnamon mixture over the pancake batter in the skillet.
6. 6 Gently swirl the cinnamon mixture with a knife.
7. 7 Dot with remaining pancake batter and cook until bubbles form, then flip and cook the other side.
8. 8 Serve with a drizzle of cream cheese glaze.

Equipment

• Large skillet
• Whisk
• Spatula

Variations

• Add chocolate chips to the cinnamon mixture for a decadent twist.
• Use maple syrup instead of cream cheese glaze for a classic touch.

Substitutions

• If you don't have brown sugar, use 1/4 cup white sugar and 1 teaspoon molasses.
• Substitute almond milk for a dairy-free option.

Pairings

• Orange juice
• Fresh berries

Nutrition

Tips

• For an extra treat, add a handful of pecans to the cinnamon mixture.
• Keep the skillet warm by placing it on a low burner while you prepare the glaze.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a microwave or toaster oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of crispy bacon or fresh fruit for a balanced breakfast.
• A steaming cup of coffee is the perfect companion.

FAQ