Ingredients
1½cupsall-purpose flour
4tspbaking powder
¼tspsalt
1tbspwhite sugar
1½cupsmilk,room temperature
1egg,room temperature
3tbspbutter,melted
3tbspbutter,melted
¼cupbrown sugar
2tspcinnamon
4ozcream cheese,softened
¼cupbutter,softened
1½cupsconfectioners’ sugar
½tspvanilla extract
⅛tspsalt
Preparation
In a small bowl, combine dry pancake ingredients. In a separate bowl, combine wet ingredients.
Add wet ingredients to dry ingredients and stir just until combined. Add more milk if the batter is too thick. (Batter should be slightly lumpy).
Combine all swirl ingredients in a small Ziploc bag and snip off the corner.
Mix cream cheese and butter with a mixer on high until fluffy. Add in confectioners’ sugar ¼ cup at a time until mixed in. Add in remaining ingredients. Refrigerate until serving.
Heat a lightly oiled griddle to medium. Pour ¼ cup of batter onto the griddle.
Once bubbles start to form, gently squeeze a swirl of the sugar mixture into each pancake. Once the bubbles on the top side begin to pop, flip pancakes and cook an additional 1 to two minutes.
Top with frosting and serve warm.
