These fluffy pancakes are like a cozy hug in the morning! They come swirled with a sweet cinnamon filling, topped with delicious icing that looks just as good as it tastes.
Making Cinnamon Roll Pancakes is super fun! I love seeing that pretty swirl and digging in. They are perfect for a lazy weekend breakfast or when you want to impress! 😊
Key Ingredients & Substitutions
All-purpose flour: This is your base for fluffy pancakes. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’m a fan of using whole wheat flour for added nutrition, but keep in mind the pancakes may be denser.
Brown sugar: The brown sugar adds rich flavor to the cinnamon swirl. If you don’t have any, substitute with granulated sugar mixed with a bit of molasses, or use coconut sugar for a different but delicious taste.
Milk: Whole milk is great for enriching flavor and texture, but any milk works! Almond, oat, or buttermilk can also be used, giving a unique twist to your pancakes.
Cinnamon: If you’re not a fan of cinnamon, consider using nutmeg or pumpkin spice for a seasonal flavor. Personally, I love adding a pinch of cardamom for an extra kick.
How Do You Achieve the Perfect Cinnamon Swirl?
Creating that perfect cinnamon swirl is one of the highlights of these pancakes. The key is to be gentle and precise. Here’s how to do it:
- After pouring the pancake batter into the skillet, immediately add the cinnamon mixture in a spiral, starting from the center and moving outward.
- Use a toothpick, skewer, or fork to lightly swirl the cinnamon mixture into the pancake batter. Be careful not to over-mix; you want to keep that beautiful pattern!
Doing this will ensure your pancakes not only look great but taste fantastic, with sweet cinnamon flavor in every bite!
Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 1/3 cup brown sugar, packed
- 1 tablespoon cinnamon
- 3 tablespoons unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for desired consistency)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and 15-20 minutes to cook, so you can whip up a delicious breakfast in about 30-35 minutes. Perfect for a weekend treat or a special occasion!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s okay if the batter is a little lumpy – just don’t overmix!
2. Make the Cinnamon Swirl Mixture:
In a small bowl, mix together the brown sugar, cinnamon, and melted butter until well combined. This will create the sweet, flavorful swirl that makes these pancakes special!
3. Cook the Pancakes with Cinnamon Swirl:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little butter. For each pancake, pour about 1/4 cup of batter onto the skillet. Immediately drizzle some of the cinnamon mixture in a spiral pattern on top of the pancake batter. Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter, creating that beautiful cinnamon roll effect.
4. Flip and Cook the Pancakes:
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook on the other side until golden brown, another 1-2 minutes. Continue this process with the remaining batter and cinnamon mixture, keeping the cooked pancakes warm in a low oven if needed.
5. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, softened butter, vanilla extract, and milk until smooth and pourable. Adjust the milk to your desired consistency if it’s too thick.
6. Serve and Enjoy:
Stack the pancakes on plates and drizzle generously with the glaze. Serve warm and enjoy a slice of breakfast heaven! These pancakes are fantastic on their own or paired with fresh fruit, bacon, or your favorite morning drink.
These Cinnamon Roll Pancakes are a delicious twist on a classic breakfast favorite, combining the fluffy texture of pancakes with the sweet flavors of cinnamon rolls topped with creamy glaze. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the pancakes may be denser, so you might want to add a little extra milk to achieve your desired batter consistency.
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then place them in an airtight container and refrigerate for up to 3 days. You can reheat them in the microwave or on a skillet, adding a touch of butter for added flavor!
Can I Make the Pancakes Gluten-Free?
Absolutely! Just use a 1:1 gluten-free flour blend. Many options work well, so choose one that you prefer. The texture may vary slightly, but they will still be delicious!
Can I Prepare the Batter Ahead of Time?
While it’s best to make the batter fresh, you can prepare it and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken while sitting.
