Tuesday, August 14, 2012



We're a breakfast lovin' family, there's no lie about this. I could probably eat pancakes 7 days a week but that would kinda be unhealthy so we opt not too. Over the weekend though, we pick one day and make a yummy breakfast of the kids choice. Pancakes are always a favorite around these parts, chocolate chip one's seem to be the kiddos fav (go figure, they have a sweet tooth just like their mom) but I decided we needed to start switching it up more and exploring a few options beyond the traditional pancakes. So I searched quickly online and picked the first thing that look appealing and which I would have most of the ingredients and had a go. The recipe was modified from here. The only thing I would have changed was the swirl and me applying probably too much cinnamon but they were still super tasty. Enjoy!
Approx. 20 Minutes // Makes 12-15 small 4" pancakes

4 tablespoons (1/2 stick) unsalted butter (melted - microwaved)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

In a medium bowl stir melted butter, brown sugar and cinnamon. Let sit for 5 minutes till a little stiffen and then scoop the filling into a sandwich size ziplock and set it aside.

4 tablespoons (1/2 stick) unsalted butter (melted - microwaved)
2 ounces cream cheese softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

In a medium bowl mix melted butter, vanilla extract and softened cream cheese until smooth. Sift and mix powdered sugar into the bowl. Set aside. 

Ingredients (per Bisquick Box)
2 cups of Bisquick
1 cup of milk
2 eggs
1 tablespoon vegetable oil

In a medium bowl mix all ingredients together. Cooking the pancakes: Heat a large, nonstick skillet over medium-heat and add vegetable oil or non stick spray. Measure approx. 1/3 of a cup of pancake batter per pancake. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Snip the corner of your baggie of cinnamon filling (a teeny-tiny hole is better than a larger one, mine I believe was to big but they were still very tasty) and squeeze the filling into the open corner. When your pancake begins to bubble, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (see photo below). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide spatula underneath the pancake and quickly flip it over. They can be messy and break when you flip them (see photo below). Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the cream cheese glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.


  1. Ooohh I love pancakes!! This is going in to our recipe arsenal, thanks!


  2. Oooh those look yummy. I'm pinning now :)


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