Description
Cinnamon Roll Pancakes are a fluffy breakfast treat that combine the beloved flavors of traditional cinnamon rolls with the ease of pancake preparation. Drizzled with sweet icing and featuring delightful cinnamon swirls, these pancakes turn any meal into a special occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- For the Icing:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk until combined.
- In a separate bowl, mix together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
- In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until you have a thick paste.
- Heat a non-stick skillet over medium heat. Pour in about 1/4 cup of pancake batter and swirl a few teaspoons of the cinnamon mixture on top.
- Once bubbles form, flip the pancake and cook until golden brown. Repeat with remaining batter.
- For the icing, mix powdered sugar, milk, and vanilla extract together until smooth. Drizzle over warm pancakes.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To reheat, microwave for 20-30 seconds or warm on a skillet.
- For a vegan version, substitute the egg with a flax egg and use plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Flipping
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 300 Kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg