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Cinnamon Filling: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
Pancake Batter: In a medium bowl whisk together flour, baking powder, salt and sugar. Whisk in milk, oil, egg and vanilla just until batter is moistened.
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.
Heat a large skillet or griddle on the Traeger. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Cut the corner of your cinnamon filling baggie and squeeze the filling onto the top of the pancake with a spiral pattern.
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.
When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!