4 Tbsp (½ stick) butter, at room temperature 2 oz cream cheese, at room temperature 1/4 cup powdered sugar ½ tsp vanilla extract
Prepare pancake batter, cinnamon filling, and cream cheese glaze.
Place the cinnamon filling in a pastry bag, or a sandwich bag with a small piece of one corner cut off.
Spoon pancake batter into heated pan. As it starts to set, use the pastry bag to place a swirl of the cinnamon filling on each pancake. When the batter begins to bubble, flip each pancake and complete cooking.
Fill your plate and drizzle pancakes with cream cheese glaze. Enjoy!
Recipe development and photography thanks to Registered Dietician Nutritionist Annie Siegfried. Follow her on Instagram at @annie_siegfried.