Description
Fluffy pancakes meet gooey cinnamon swirls and cream cheese frosting for a delightful breakfast experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- Cinnamon sugar (for swirl)
- Cream cheese frosting (for topping)
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, egg, melted butter, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir gently.
- Mix sugar and cinnamon in a small bowl for the swirl.
- Heat a non-stick skillet over medium heat and pour about 1/4 cup of batter onto the skillet for each pancake.
- Drizzle cinnamon sugar over the uncooked pancake before flipping.
- Wait for bubbles to form before flipping and cook until golden brown on both sides.
- Serve warm with cream cheese frosting on top.
Notes
Make ahead: Prepare batter the night before and refrigerate. Storage: Keep in an airtight container; lasts up to 2 days in the refrigerator or a month in the freezer.
Nutrition
- Serving Size: 1 pancake
- Calories: 210
- Sugar: 10g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg