Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk (whole or 2%)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Generously grease an 18×13 inch rimmed sheet pan with butter or non-stick cooking spray. For extra insurance against sticking, you can line the bottom with parchment paper, leaving a small overhang on the sides.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate medium bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Small lumps are perfectly fine; overmixing will make the pancakes tough.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until the mixture is smooth. Transfer this mixture into a piping bag or a small plastic zip-top bag with the corner snipped off. This allows you to control the swirl pattern much more effectively.
- Pour the pancake batter into the prepared sheet pan and spread it evenly to the edges using an offset spatula. Pipe the cinnamon mixture over the batter in a spiral or zigzag pattern. Bake for 15 to 20 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
- While the pancakes bake, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla. Whisk until the glaze is thin enough to drizzle but thick enough to hold its shape. If it is too thick, add milk one teaspoon at a time.
- Remove the pan from the oven and let it cool for 5 minutes. Drizzle the cream cheese glaze generously over the warm pancakes. Slice into squares and serve immediately while warm. Enjoy the gooey, cinnamon-filled goodness!
- Cook Time: 35 minutes