Cinnamon Roll Pancakes

Ingredients

1-1/2 cups all-purpose flour

1/4 cup sugar

1 tsp apple pie spice

1 tsp. baking soda

1/2 tsp. salt

1-1/2 cups buttermilk

4 oz. Philadelphia Original Cooking Creme

3 Tbsp. pure maple syrup

1 egg

1/2 tsp. vanilla extract

Canola Oil

Icing: 6 oz. softened whipped cream cheese

1/3 cup sweetened condensed milk

1/4 cup buttermilk

1/2 tsp. vanilla extract

Spiced Maple Syrup: 3/4 cup pure maple syrup

1/4 cup sweetened condensed milk

2 Tbsp. unsalted butter

1/4 tsp. apple pie spice

Preparation

Combine flour, sugar, apple pie spice, baking soda, and salt in a bowl; set aside

Whisk together buttermilk, Cooking Creme, maple syrup, egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients just until moistened. Let batter rest 10 minutes.

Heat a large griddle or non-stick skillet over medium low heat. Brush griddle with a thin layer of oil. For each pancake, pour about 1/3 cup batter onto griddle. Cook until golden brown.

Whisk softened cream cheese, condensed milk, and vanilla in a saucepan over medium heat. Add buttermilk as needed to thin sauce as desired.

Heat maple syrup, sweetened condensed milk, butter and apple pie spice in microwave on high about 1 minutes or until butter melts.

Top pancakes with maple syrup mixture and swirl on cream cheese glaze.