When I make a recipe that everyone not only eats, but argues over who gets the last one, I know that I have a winner.

I did make a double batch of the pancake mixture but left everything else a single batch and I still have cinnamon filling leftover.

The only thing I found was that I needed to wipe the pan between batches to keep the pancake looking ‘pretty’.

These are very easy to make with excellent results.



  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1teaspoon salt
  • 1 cup milk
  • 1 tablespoon canola oil
  • 1 large egg, lightly beaten



  • 1cup butter, melted
  • 3cup brown sugar, packed
  • 1 tablespoon ground cinnamon


  1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
  2. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
  3. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
  4. When ready to serve, spoon warmed glaze onto the top of each pancake.
  5. A few helpful tips: *Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
  6. If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.

source: food.com