If you make any of my breakfast recipes, make this.
I'm linking this delicious post to the Fave Fall Fixin' Link Up...because, this is definitely one of my top fave fall fixin's....obvi.
I am not kidding - I had no words when I put this delicious pancake in my mouth.
I wanted to figure out a way to make these by using a pancake mix, instead of having a laundry list of ingredients.
There are three parts to this: The pancake, the swirl and the topping.
Don't be afraid, I made these in less than 20 minutes!
Ok, here we go:
1// Cinnamon Swirl
- 1/4 cup butter, melted
- 1/4 cup & 2 tablespoons brown sugar
- 1/2 tablespoons ground cinnamon
Mix the ingredients together in a bowl.
Pour into a freezer Ziploc bag and seal.
Place in the refrigerator.
2// Pumpkin Pancakes
- Pancake mix/batter for 6-7 pancakes
- 1/3 cup pure pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg
Make enough pancake batter for 6-7 pancakes.
Follow the directions on the box.
To the batter, add the rest of the ingredients.
Remove the Cinnamon Swirl bag from the fridge.
Snip a small hole in a corner of the bag.
Spray a large skillet.
Heat over medium low heat.
Drop pancake batter in circles on the skillet.
When it starts to bubble (about 4 minutes), grab the Cinnamon Swirl mix.
The swirl mix should be thick like toothpaste - not runny.
Pushing the tip of the bag slightly into the pancake, swirl, starting from the outside and working in.
It will look like a cinnamon roll.
Flip the pancakes.
Cook 4 more minutes.
3// Cream Cheese Topping
- 1/4 cup salted butter
- 2 oz 1/3 less fat cream cheese
- 1/2 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Place butter and cream cheese in a bowl.
Microwave on low until butter is melted and cream cheese is soft.
Mix in the vanilla and powdered sugar.
Stir until smooth.
Take a pancake.
Smother it with the cream cheese topping.
Do not, under any circumstance, skip the cream cheese topping because you are lazy.
Welcome to heaven.