Single-Serve Cinnamon Roll Pancakes

A short stack of pancakes for when you want cinnamon rolls – but faster.

YIELD: 3 pancakes

INGREDIENTS

For the pancake batter:

• 1 ¼ cup all purpose flour

• 2 tbsp. granulated sugar

• ½ tsp. kosher salt (I use Diamond Crystal Kosher)

• 1 tsp. baking powder

• ½ tsp. baking soda

• 1 large egg

• ½ cup plain yogurt (you can use dairy-free, such as coconut yogurt)

• ¾ cup water or milk

• ½ tsp. vanilla extract

• 2 tbsp. salted butter - melted and cooled, plus extra butter for cooking

For the cinnamon swirl:

• 1 tbsp. salted butter, melted and cooled

• 1 ½ tbsp. packed brown sugar

• ½ tsp. ground cinnamon

For the cream cheese glaze:

• 1 tbsp. salted butter, softened

• 1 tbsp. cream cheese, softened

• 2 tbsp. powdered sugar

• ½ tsp. water to thin out the glaze

TOOLS

• Mixing bowls

• Fork

• Plastic Sandwich bag

• Nonstick pan or skillet

• Spatula for flipping the pancakes

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INSTRUCTIONS

1. In a medium mixing bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda with a fork.

2. Whisk the egg, yogurt, water (or milk), vanilla, and melted butter until combined.

3. Add the wet ingredients into the dry ingredients, mixing gently just until a batter forms – It’s okay if there are still some lumps remaining. Set the batter aside to rest for 10 minutes to allow any remaining clumps of flour to hydrate.

4. While the batter rests, make the cinnamon swirl mixture. In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Scoop the mixture into a plastic sandwich bag for easier piping. Cut off the tip of the bag when you’re ready to use.

5. Make the cream cheese glaze by first combining the butter and cream cheese, then mixing in the powdered sugar. Then, add in ½ tsp. of water to thin out the glaze a bit. Set aside.

6. Heat a nonstick pan over medium-low heat. Once preheated, add in a pad of butter and swirl it around the pan to coat. Scoop 1/3 of the batter into the center of the pan. Cook for 1-2 minutes until the batter begins to form bubbles, then pipe 1/3 of the cinnamon swirl mixture in a spiral starting in the center of the pancake and moving outward, stopping about an inch from the edge. If you have trouble piping the mixture, you can use a butter knife to drag the cinnamon swirl mixture through the batter. Cook another 1-2 minutes until the pancake is browned on the bottom and the top is bubbly and somewhat matte. Flip the pancake using a spatula and cook another 2-3 minutes until the other side is browned and cooked through.

7. Repeat this process for the other two pancakes.

8. Stack the pancakes and spread the cream cheese glaze over the top. Enjoy!