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Cinnamon Roll Pancakes Recipe
why make this recipe
Cinnamon Roll Pancakes are a delightful twist on the classic pancake. They combine the warm, sweet flavors of cinnamon rolls with the fluffiness of pancakes. They’re perfect for a cozy breakfast or a special brunch. Everyone loves the smell of cinnamon, and these pancakes will make your kitchen feel inviting. Plus, they are fun to make and even more enjoyable to eat!
how to make Cinnamon Roll Pancakes
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup powdered sugar (for icing)
- 1-2 teaspoons milk (for icing)
Directions:
- In a bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the milk, egg, and melted butter.
- Combine the wet ingredients into the dry ingredients and stir until just mixed; a few lumps are okay.
- In a separate small bowl, mix the cinnamon and brown sugar together for the cinnamon swirl.
- Heat a non-stick pan over medium heat and pour in some pancake batter to form a circle.
- Drizzle a little of the cinnamon mixture on top of the pancake batter.
- Use a skewer or knife to swirl the cinnamon mixture into the batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- For the icing, mix the powdered sugar and milk until smooth. Drizzle over the pancakes before serving.
how to serve Cinnamon Roll Pancakes
Serve these delicious pancakes warm with a drizzle of icing. You can also top them with fresh fruits like bananas or berries, and a dollop of whipped cream. They are perfect for a family breakfast or a gathering with friends.
how to store Cinnamon Roll Pancakes
If you have leftovers, place the pancakes in an airtight container in the fridge. They can last for about 2-3 days. To reheat, just pop them in the microwave or toaster.
tips to make Cinnamon Roll Pancakes
- Don’t overmix the batter; leave some lumps for fluffier pancakes.
- Use a non-stick pan to prevent the pancakes from sticking.
- Keep the heat medium to ensure the pancakes cook evenly without burning.
variation
You can add chocolate chips or nuts to the batter for extra flavor. Another option is to replace the cinnamon with pumpkin spice for a fall-inspired twist!
FAQs
1. Can I make the pancake batter in advance?
Yes, you can prepare the batter the night before and store it in the fridge. Just give it a quick stir before cooking.
2. Can these pancakes be frozen?
Absolutely! Let the pancakes cool completely, then place them in a freezer-safe bag. They can be frozen for up to 2 months. Just reheat in the toaster or microwave before serving.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but the texture may be denser. You may want to add a little extra milk to keep the batter light.
Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the warm, sweet flavors of cinnamon rolls with fluffy pancakes, making them a delightful breakfast option.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon For the cinnamon swirl
- 1/4 cup brown sugar For the cinnamon swirl
- 1/4 cup powdered sugar For icing
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1-2 teaspoons milk For icing
Instructions
Preparation
- In a bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the milk, egg, and melted butter.
- Combine the wet ingredients into the dry ingredients and stir until just mixed; a few lumps are okay.
- In a separate small bowl, mix the cinnamon and brown sugar together for the cinnamon swirl.
Cooking
- Heat a non-stick pan over medium heat and pour in some pancake batter to form a circle.
- Drizzle a little of the cinnamon mixture on top of the pancake batter.
- Use a skewer or knife to swirl the cinnamon mixture into the batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
Icing
- For the icing, mix the powdered sugar and milk until smooth. Drizzle over the pancakes before serving.
Notes
Serve these pancakes warm with icing. You can also add fresh fruits like bananas or berries and a dollop of whipped cream. Leftovers can be stored in an airtight container for 2-3 days. Reheat in the microwave or toaster. Don’t overmix the batter for fluffiness, and keep the heat medium to prevent burning. You can add chocolate chips or nuts for extra flavor or substitute cinnamon with pumpkin spice for a variation.
