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Cinnamon Roll Stuffed Pancakes

Fluffy pancakes stuffed with gooey cinnamon filling, drizzled with icing for a delightful breakfast treat that will make any morning special.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • ½ teaspoon vanilla extract
For the Filling
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons melted butter
For the Icing
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Method
 

Preparation
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
  2. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Don’t overmix; a few lumps are okay!
  3. In a small bowl, combine the brown sugar and cinnamon for the filling. Mix well.
  4. Preheat a skillet or griddle over medium heat and lightly grease it.
Cooking
  1. Pour about ¼ cup of pancake batter onto the skillet. Quickly place a spoonful of the cinnamon filling in the center of the pancake. Cover with an additional ¼ cup of pancake batter.
  2. Cook until bubbles form on the surface of the pancake, then flip it over and cook until golden brown on the other side. Repeat with remaining batter and filling.
  3. For the icing, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  4. Drizzle the icing over the warm pancakes and serve immediately!

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on a skillet.