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Cinnamon Roll Pancakes are a delightful twist on two breakfast favorites. Imagine the fluffy goodness of pancakes combined with the sweet, spicy swirl of cinnamon rolls. Perfect for a cozy weekend brunch or a special treat, these pancakes are sure to impress. Let's dive into this mouthwatering recipe that will make your mornings unforgettable.
Cinnamon Roll Pancakes Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl.
- Heat a frying pan over medium heat and grease it lightly. Pour 1/4 cup of batter onto the pan. Swirl a spoonful of the cinnamon mixture onto the pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter and cinnamon mixture.
What You Will Need
What you will need to make cinnamon roll pancakes
- All-purpose flour: Forms the base, giving structure and fluffiness to the pancakes.
- Sugar: Adds sweetness, balancing the flavors in the batter.
- Baking powder: Helps the pancakes rise, making them light and airy.
- Baking soda: Works with baking powder for extra lift and tenderness.
- Milk: Provides moisture, creating a smooth, pourable batter.
- Egg: Binds ingredients together, adding richness and structure.
- Melted butter: Adds flavor and moisture, making pancakes tender.
- Brown sugar: Sweetens the cinnamon swirl, adding a caramel-like depth.
- Ground cinnamon: Key spice for the swirl, giving that classic cinnamon roll flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Cinnamon Roll Pancakes Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring a consistent pancake batter.
- Whisk: Helps to blend ingredients thoroughly, preventing lumps in the batter.
- Frying pan: Necessary for cooking the pancakes evenly, achieving a golden-brown finish.
- Spatula: Used to flip pancakes without breaking them, maintaining their shape.
- Small bowl: Perfect for mixing the cinnamon swirl ingredients separately.
- Measuring cups: Ensures precise ingredient quantities, crucial for the right texture and flavor.
Cinnamon Roll Pancakes
Delicious pancakes with a cinnamon swirl, perfect for breakfast or brunch.
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Equipment
- Mixing bowl
- Whisk
- Frying Pan
- Spatula
Ingredients:
Pancake Batter
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
Cinnamon Swirl
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
Instructions:
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl.
- Heat a frying pan over medium heat and grease it lightly. Pour 1/4 cup of batter onto the pan. Swirl a spoonful of the cinnamon mixture onto the pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter and cinnamon mixture.
Notes:
Serve with a drizzle of icing or maple syrup for extra sweetness.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the batter and cinnamon mixture as directed.
- Store the batter in an airtight container in the fridge for up to 24 hours.
- Keep the cinnamon mixture in a separate container in the fridge.
Freezing Instructions
- Cook the pancakes as directed and let them cool completely.
- Place a sheet of parchment paper between each pancake to prevent sticking.
- Store the pancakes in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Reheat in the microwave or toaster until warm.
For an extra twist, try adding a cream cheese glaze on top of the cinnamon roll pancakes. It brings out a rich, tangy flavor that perfectly complements the sweet cinnamon swirl.
Frequently Asked Questions
FAQ:
Can I make the batter ahead of time?
Yes, you can refrigerate it for up to 24 hours.
How do I prevent the cinnamon swirl from burning?
Lower the heat slightly and cook the pancakes slowly.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser.
What can I use as a substitute for brown sugar?
You can use coconut sugar or granulated sugar mixed with a bit of molasses.
How do I store leftover pancakes?
Keep them in an airtight container in the fridge for up to 3 days.
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