Ingredients
- For Pancakes:
- 4 cups all-purpose flour
- 8 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons granulated sugar
- 4 large eggs
- 3 cups buttermilk
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract
- For Cinnamon Swirl:
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, melted
- For Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- In a large bowl, mix flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla.
- Combine wet and dry ingredients, mixing until just combined.
- Prepare cinnamon swirl by mixing brown sugar, cinnamon, and melted butter.
- Heat a greased skillet over medium heat.
- Pour batter onto skillet, drizzle cinnamon mixture, and swirl gently.
- Cook 2–3 minutes until bubbles form, flip and cook another 2 minutes.
- Repeat with remaining batter.
- Prepare frosting by mixing cream cheese, powdered sugar, vanilla, and milk until smooth.
- Serve pancakes warm with frosting drizzled on top.
Notes
- Do not overmix batter to keep pancakes fluffy.
- Cook on medium heat to prevent cinnamon swirl from burning.
- Adjust frosting consistency with milk as needed.
- Use fresh baking powder for best rise.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 85 mg
