Cinna-bomb Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, 1 tsp ground cinnamon, and 1 tsp salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk 1.5 cups milk, 2 large eggs, 3 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Make the batter: Pour the wet mixture into the dry ingredients and gently fold until just combined. It's OK if there are a few small lumps; do not overmix. Let the batter rest 5 minutes to hydrate the flour while you prepare the filling and griddle.

Prepare filling

In a medium bowl, combine 1 cup packed light brown sugar with 2 tbsp ground cinnamon. Add 4 tbsp softened butter, 1 tbsp maple syrup (or light corn syrup) and 1/2 tsp vanilla. Use a fork or small spatula to mash and stir until a spreadable, slightly glossy paste forms. If too dry, add up to 1 tsp additional melted butter or syrup.

Assemble swirl dollops

Fill a small piping bag or a resealable plastic bag with the cinnamon filling and cut a 1/4-inch corner. When ready to cook pancakes, you will pipe ~1 tablespoon of filling onto each pancake (see cooking step). If you prefer, keep filling at room temperature; if it gets too warm and runny, chill briefly to firm up.

Preheat griddle

Heat a large nonstick skillet or griddle over medium heat. Brush lightly with vegetable oil or butter to coat (use about 1 tbsp total). The surface is ready when a few drops of water sizzle and dance.

Cook pancakes with filling: For each pancake, pour about 1/4 cup of batter onto the griddle to form a 3.5–4 inch circle. Immediately pipe or spoon about 1 tablespoon of the cinnamon filling onto the center of the batter circle. Using the back of a spoon or the pour spout of the batter measuring cup, very gently swirl the filling into the top 1/3 of the pancake in a loose spiral — do not overmix or push the filling through the batter. This creates a cinnamon 'bomb' pocket near the top that will bake into a swirl.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Gently flip with a spatula and cook the second side 1.5–2 minutes more, until golden and cooked through. Repeat with remaining batter and filling, adding more oil or butter to the griddle as needed. If using nuts, sprinkle a few chopped pecans or walnuts onto the pancakes immediately after flipping so they adhere.

Make icing

While pancakes are cooking, beat together 4 oz softened cream cheese and 2 tbsp softened butter until smooth. Add 1 cup powdered sugar, 1/2 tsp vanilla extract and 1/8 tsp salt; beat until combined. If the icing is too thick, add 1 tbsp milk or heavy cream and mix until pipable/drizzle-able. Adjust to desired consistency.

Warm slightly if desired: For a looser glaze, you can warm the icing briefly in the microwave (5–8 seconds) or temper it by stirring in an extra teaspoon of warm milk; do not overheat.

Stack pancakes (2–3 per serving), spoon or pipe cream cheese icing over the warm pancakes so it drips into the cinnamon pockets, and finish with an optional drizzle of maple syrup and a sprinkle of chopped nuts. Serve immediately.