Ingredients
Method
Preparation
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the egg with the milk, vegetable oil, and 2 tablespoons melted butter until smooth. Stir in the vanilla.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Small lumps are okay.
- In a small bowl, stir together the brown sugar, ground cinnamon, and the extra 2 tablespoons melted butter to form a thick paste.
Cooking
- Warm a nonstick skillet or griddle over medium-low heat.
- Pour about 1/4 cup of batter per pancake onto the griddle. Add a teaspoon of the cinnamon paste to the center of each pancake and swirl lightly with a toothpick or skewer.
- Cook until bubbles form and edges look set, about 2 to 3 minutes. Flip and cook for 1 to 2 more minutes until golden and cooked through.
Glazing and Serving
- Beat the softened cream cheese with the powdered sugar, vanilla, and a splash of milk until smooth and pourable.
- Stack the pancakes, drizzle generously with the cream cheese glaze, and serve warm.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between parchment paper and place in a freezer bag for up to 2 months.