By Traeger Kitchen
Sweeten your morning with these thick & delicious cinnamon swirled pancakes. Warning, you may have to fight off the kids to get a whole pancake to yourself.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1/2 Cup | butter, melted |
3/4 Cup | packed brown sugar |
1 Tablespoon | ground cinnamon |
1 Cup | all-purpose flour |
2 Teaspoon | baking powder |
1/2 Teaspoon | salt |
1 Cup | almond milk |
1 Tablespoon | canola oil |
1 | egg, lightly beaten |
2 Tablespoon | sugar |
1 Teaspoon | vanilla extract |
4 Tablespoon | butter |
2 Ounce | cream cheese |
1 1/4 Cup | powdered sugar |
1 Teaspoon | vanilla extract |
1
Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small resealable bag and set aside.
2
Pancake Batter: In a medium bowl, whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla until batter is just moistened.
3
Cream Cheese Glaze: In a medium glass bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then sift in powdered sugar and add vanilla. Set aside.
4
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes. Place a large skillet or griddle directly on the grill grate and preheat 20 minutes.
500 ˚F / 260 ˚C
00:15
5
Spray the griddle with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.
6
Cut the corner of your cinnamon filling bag and squeeze a small amount of filling onto the top of the pancake in a spiral pattern.
7
When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
500 ˚F / 260 ˚C
00:01
8
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!
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