Cracker Barrel-Style Cinnamon Roll Pancakes
Fluffy pancakes with a piped brown sugar cinnamon swirl and cream cheese icing, a copycat of Cracker Barrel's holiday Cinnamon Swirl Pancakes. Makes 12 pancakes.
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Ingredients
- 2 cups all-purpose flour for the pancakes
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups milk plus more if needed
- 2 large eggs room temperature
- 2 tablespoons unsalted butter melted, for the batter
- 1 teaspoon vanilla extract for the batter
- 2 1/2 tablespoons unsalted butter melted, for the swirl
- 1/4 cup brown sugar for the swirl
- 1 tablespoon all-purpose flour for the swirl
- 2 teaspoons cinnamon for the swirl
- 2 ounces cream cheese softened, for the icing
- 2 tablespoons unsalted butter softened, for the icing
- 3/4 cup powdered sugar for the icing
- 1/4 teaspoon vanilla extract for the icing
- 1/8 teaspoon salt for the icing
- 1 tablespoon milk for the icing, you may not need all of it
Instructions
- In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a separate bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla. Make a well in the dry ingredients, add the wet ingredients and stir just until moistened; the batter should be lumpy.
- Combine the 2 1/2 tablespoons melted butter, brown sugar, 1 tablespoon flour, cinnamon and 3 tablespoons of the pancake batter. Mix well and transfer to a piping bag with a thin tip, or a zip-top bag with the corner snipped off.
- Beat the cream cheese and softened butter with a hand mixer on high until fluffy. Add the powdered sugar 1/4 cup at a time until mixed in, then the vanilla and salt. Add the milk a little at a time until the icing is the consistency you like.
- Heat a lightly oiled non-stick skillet or griddle over medium heat (350°F). Scoop 1/4 cup portions of batter onto the griddle and gently pipe a swirl of the cinnamon mixture into each pancake.
- When the bottom is golden and the bubbles on top begin to pop, flip the pancakes and cook 2 to 3 minutes more, until cooked through. Wipe the skillet with a damp paper towel between batches.
- Top with the cream cheese icing and serve warm.
Notes
Copycat-style recipe; Cracker Barrel does not publish its own. Refrigerate leftover pancakes and the icing within 2 hours; use within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 239kcalCarbohydrates: 33.1gProtein: 4.6gFat: 9.9gSodium: 290mgFiber: 0.8gSugar: 15.8g
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