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Cinnamon Cream Cheese Pancakes

A delightful twist on traditional pancakes, these cinnamon cream cheese pancakes combine warm spices with a rich cream cheese filling, perfect for brunch or a cozy breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 large Egg
  • 1.5 cups All-purpose flour
  • 3.5 tsp Baking powder
  • 0.25 tsp Baking soda
  • 0.25 cup Brown sugar, packed
  • 2 tsp Cinnamon, ground Use more for added flavor.
  • 1 tbsp Granulated sugar
  • 1.5 cups Buttermilk Can substitute with milk mixed with vinegar.
  • 1.5 tsp Vanilla extract
  • 11 tbsp Butter, unsalted (melted)
  • 1 tsp Salt
For the Cream Cheese Filling
  • 4 oz Cream cheese (softened)
  • 1.5 cups Powdered sugar
  • 2 tbsp Milk

Method
 

Preparation
  1. In a bowl, whisk together the flour, baking powder, baking soda, brown sugar, cinnamon, granulated sugar, and salt until well combined.
  2. In another bowl, mix together the egg, buttermilk, melted butter, and vanilla extract.
  3. Combine the wet and dry ingredients, mixing until just incorporated; be careful not to overmix—it’s okay if there are a few flour streaks.
  4. In a separate bowl, beat the cream cheese until smooth, then blend in the powdered sugar and milk until it’s creamy and luscious.
Cooking
  1. Heat a skillet over medium heat and pour about a quarter cup of pancake batter onto the skillet.
  2. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
  3. Serve the pancakes warm, topped with a generous dollop of the cream cheese mixture.

Notes

To elevate your breakfast, serve with fresh berries, sliced bananas, or a drizzle of warm maple syrup. For storage, pancakes can be kept in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.