Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar
- 2 tablespoons cream cheese (for icing)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for icing)
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully combined.
- Gradually fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be slightly lumpy.
- In a small bowl, mix together the ground cinnamon and brown sugar for the filling.
- Heat a non-stick skillet and pour 1/4 cup of pancake batter, swirling a tablespoon of the cinnamon mixture over the top.
- Cook until bubbles form, then flip and cook until golden brown, about 1-2 minutes.
- For the icing, mix cream cheese, powdered sugar, and 1 tablespoon of milk until smooth.
- Drizzle the icing over the warm pancakes and serve immediately.
Notes
For a lighter icing, substitute cream cheese with Greek yogurt or a simple glaze. Customize the filling with nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 9g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg