Description
These Cinnamon Roll Pancakes combine two breakfast favorites into one irresistible dish! With a swirl of cinnamon filling, a fluffy pancake texture, and a creamy glaze on top, they’re perfect for a sweet weekend brunch.
Ingredients
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Set aside.
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined (be careful not to overmix; some lumps are okay).
- Cook the Pancakes: Heat a griddle or large skillet over medium heat and lightly grease it with butter or non-stick spray. Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Immediately swirl about 1 tablespoon of the cinnamon mixture on top of the pancake batter using a spoon or a squeeze bottle. Use a toothpick or knife to gently swirl the cinnamon mixture into the pancake batter.
- Cook the pancakes for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through. Repeat 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. Add more milk if necessary to reach your desired consistency.
- Serve: Stack the cinnamon roll pancakes on a plate, drizzle with the glaze, and enjoy!
Notes
- For a richer flavor, use whole milk or add a little bit of melted butter to the glaze.
- You can make the cinnamon swirl mixture in advance and store it in the refrigerator for easy use the next morning.
- If you’re short on buttermilk, you can substitute with regular milk mixed with 1 tablespoon of vinegar or lemon juice for a similar effect.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling/Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 15g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg