Description
Indulge in these delightful Cinnamon Roll Pancakes that combine the fluffy texture of classic pancakes with the sweet, spicy swirl of cinnamon sugar, topped with a smooth vanilla glaze. Perfect for a cozy breakfast or brunch, they bring the warm flavors of a cinnamon roll to your griddle in just 35 minutes.
Ingredients
Scale
Pancake Batter
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and 2 tablespoons melted butter until well mixed. Transfer this mixture into a small plastic bag and snip off a tiny corner to create a piping bag. Set it aside for later use.
- Mix Pancake Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, beat the egg with the milk and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the pancakes light and fluffy.
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a swirl of the cinnamon sugar mixture onto the surface of each pancake to mimic the cinnamon roll spiral.
- Flip and Cook: Allow the pancakes to cook until bubbles appear on the surface and the edges look set, then carefully flip them over. Cook the other side until golden brown and cooked through. Repeat this process with the remaining batter and cinnamon swirl.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy, creating a sweet vanilla glaze.
- Serve: Drizzle the warm vanilla glaze generously over the cooked cinnamon roll pancakes. Serve immediately for the best taste and texture.
Notes
- Use a non-stick skillet or well-seasoned griddle to prevent sticking and ensure even cooking.
- Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
- The cinnamon swirl can be customized with more or less cinnamon or sugar to suit your taste.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Keep cooked pancakes warm in a low oven (around 200°F) while finishing the rest of the batch.
