Cinnamon Roll Pancakes
A delightful breakfast merging the sweet flavors of cinnamon rolls with the fluffy texture of pancakes, perfect for indulging your family.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
Cinnamon Filling
- 1 tablespoon ground cinnamon
- 3 tablespoons brown sugar
For Cooking
- as needed tablespoons additional butter For greasing the skillet
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract.
- Gradually blend the wet ingredients into the dry ones until they form a smooth batter.
Cinnamon Filling
- In a small bowl, mix the brown sugar and ground cinnamon together until well-combined.
Cooking
- In a non-stick skillet or griddle, melt a bit of butter over medium heat.
- Pour about ¼ cup of pancake batter onto the skillet. Immediately sprinkle some of the cinnamon filling over the batter.
- Use a toothpick or a knife to swirl the mixture gently into the pancake.
- After about 2-3 minutes or until bubbles form on the surface, carefully flip the pancake and cook for another 2-3 minutes until golden brown.
- Stack the pancakes and drizzle with cream cheese icing or maple syrup before serving.
Notes
For fluffiest pancakes, don't overmix the batter. You can customize by adding chocolate chips or nuts. Keep pancakes warm in a low oven if cooking for a crowd. Store leftovers in an airtight container in the fridge for 3 days or freeze for up to a month.