Cinnamon Bun Pancakes with Maple Cream Cheese Glaze

Total Time:
1 hr 15 min
15 min
30 min
30 min

4 servings

  • Maple Cream Cheese Glaze:
  • 3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature
  • 1/4 cup grade B maple syrup
  • Cinnamon Swirl:
  • 1 stick (8 tablespoons) unsalted butter, cut into pieces
  • 1/2 cup dark muscovado sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup heavy cream
  • Cinnamon Bun Pancakes:
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon table salt
  • 1 1/2 cups buttermilk
  • 3 tablespoons unsalted butter, melted, plus for the pan
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup coarsely chopped toasted pecans
  • Special equipment: a pastry bag; a small piping tip, such as the Ateco 0

  • Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.

  • For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.

  • For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butterdon't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.

  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.

  • Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.

  • When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.

  • Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.

  • To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

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