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Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Combine the Wet Ingredients:
In a separate bowl, beat the egg. Add the milk, melted butter, and vanilla extract. Mix until fully combined.
Prepare the Pancake Batter:
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the batter light and fluffy.
Heat the Pan:
Lightly grease a non-stick skillet and heat it over medium heat.
Cook the Pancakes:
Pour 1/4 cup of batter into the skillet and spread it into a circle.
Add the Filling:
Spoon a small amount of cinnamon sugar into the center of the pancake, followed by a dollop of cream cheese frosting.
Seal with More Batter:
Top with another 1/4 cup of batter, spreading it over the filling to cover.
Flip and Finish Cooking:
Cook until bubbles form on the surface of the pancake, then carefully flip and cook until golden brown on both sides.
Repeat the Process:
Continue with the remaining batter and filling until all the pancakes are cooked.
Notes:
Extra Sweetness: Serve with additional cream cheese frosting on top.
Add a Crunch: Incorporate chopped nuts into the cinnamon sugar for a delightful crunch.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Servings: 4
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