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Cinnamon Swirl Pancakes
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Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes

with Maple Cream Cheese Glaze | 4 servings

Think of these as a mashup of cinnamon rolls and extra fluffy pancakes—the ideal fall breakfast. Cinnamon and brown sugar are added to a portion of the pancake batter, then piped onto the plain batter in the pan. The result? Pancakes that are beautiful and delicious. A cream cheese-maple syrup glaze adds a delectably sweet touch


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes


/ serving 4 people

1 unit


4 tablespoon

Cream Cheese

(Contains Milk)

2 tablespoon

Maple Syrup

2 tablespoon

Crème Fraîche

(Contains Milk)

6.75 ounce


(Contains Milk)

2 unit


(Contains Eggs)

246 g

Tempura Batter

(Contains Eggs, Milk, Wheat)

3 teaspoon


1 tablespoon

Brown Sugar

Not included in your delivery


½ cup


4 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories610 kcal
Fat22 g
Saturated Fat12 g
Carbohydrate92 g
Sugar44 g
Dietary Fiber3 g
Protein12 g
Cholesterol145 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Submerge sealed cream cheese packets in a small bowl of warm water to soften. Meanwhile in a separate small bowl, whisk 1½ tsp cornstarch (be sure to measure; we sent more) into ½ cup water until no lumps remain.


Melt 2 TBSP butter in a small pot over medium-high heat. Stir in cream cheese, maple syrup, and ¼ cup sugar. Cook, whisking constantly, until ingredients are smooth and combined and sugar has dissolved, 1-2 minutes. Stir in cornstarch mixture; cook, whisking, until thick enough to coat the back of a spoon, 1-2 minutes. Remove pot from heat; cover to keep warm. Discard water from bowl used for cream cheese and wipe dry.


Place 2 TBSP butter in a large, microwave-safe bowl. Microwave until melted, 45 seconds. Whisk in crème fraîche until smooth, then whisk in milk, eggs*, ¼ cup sugar, and a pinch of salt until well combined. Whisk in tempura batter mix 1 packet at a time until no dry patches remain and batter is mostly smooth with a few small lumps.


Transfer ⅓ cup batter to bowl used for cream cheese; whisk in cinnamon and brown sugar, breaking up any lumps, until well combined. Transfer swirl batter to a zip-close bag, using a rubber spatula to get as much as possible out of the bowl. TIP: To make the transfer easier, place zip-close bag in a glass, then fold edges of bag outward around the rim.


• Snip a small hole off one corner of zip-close bag with swirl batter. • Heat a drizzle of oil in a large, preferably nonstick pan over medium heat. (TIP: For extra-rich pancakes, use butter instead.) Add 1⁄4-cup scoops of pancake batter to pan; pipe swirl batter onto pancakes in a spiral pattern, starting at the center and moving outward. Once bubbles form on tops of pancakes, 1-2 minutes, flip and cook until golden, 30-60 seconds more. TIP: Lower heat if pancakes begin to brown too quickly. • Transfer to a plate. TIP: To keep the pancakes warm, transfer to a baking sheet and place in the oven at 200 degrees. • Repeat process with remaining batter, adding more oil between batches if necessary. TIP: For quicker cooking, use 2 nonstick pans or a griddle.


• Reheat cream cheese glaze, if necessary, adding a splash of water if mixture is too thick. • Divide pancakes between plates; drizzle with as much glaze as you like. Serve any remaining glaze on the side.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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