Cinnamon Roll Pancakes (Printable Version)
Fluffy pancakes with cinnamon sugar swirls and sweet glaze, combining the best of cinnamon rolls and breakfast classics.
# Ingredients:
→ Pancake Batter
01 -
1 1/2 cups all-purpose flour
02 -
3 1/2 teaspoons baking powder
03 -
1/4 teaspoon salt
04 -
1 tablespoon sugar
05 -
1 1/4 cups milk
06 -
1 egg
07 -
3 tablespoons melted butter
→ Cinnamon Swirl
08 -
1/4 cup brown sugar
09 -
2 teaspoons ground cinnamon
10 -
2 tablespoons softened butter
→ Glaze
11 -
1/2 cup powdered sugar
12 -
2-3 tablespoons milk
# Steps:
01 -
In a large bowl, whisk together the flour, baking powder, salt, and sugar until thoroughly combined.
02 -
In a separate bowl, whisk together the milk, egg, and melted butter. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
03 -
In a small bowl, combine the brown sugar and cinnamon. Spread the softened butter on a piece of parchment paper, then evenly sprinkle the cinnamon-sugar mixture over the butter.
04 -
Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake. Immediately swirl a small amount of the cinnamon-sugar butter mixture into the top of each pancake.
05 -
Cook pancakes for 2-3 minutes per side, or until golden brown and cooked through.
06 -
In a small bowl, whisk together the powdered sugar and milk until smooth to create a pourable glaze. Drizzle the glaze over the warm pancakes and serve immediately.
# Notes:
01 -
For best results, allow the batter to rest for 5 minutes before cooking to yield fluffier pancakes.
02 -
The cinnamon swirl mixture can be prepared in advance and stored in the refrigerator for up to 2 days.