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.