Create amazing Cinnamon Roll Pancakes that feature a beautiful swirl effect. This recipe brings the comforting flavors of a cinnamon roll into a fluffy pancake breakfast.
Author:Kenji Sato
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:About 8 pancakes
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
2 tablespoons butter, softened (for filling)
1/2 cup powdered sugar (for glaze)
2 tablespoons milk (for glaze)
1/4 teaspoon vanilla extract (for glaze)
Instructions
Whisk together the flour, baking powder, salt, and white sugar in a large bowl.
In a separate bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
In a small bowl, mix the brown sugar, cinnamon, and softened butter until crumbly. This is your cinnamon filling.
Heat a griddle or large non-stick pan over medium heat. Lightly grease if needed.
Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake.
Immediately sprinkle about 1 teaspoon of the cinnamon filling mixture over the wet batter.
Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter to create the roll effect.
Cook for 2 to 3 minutes per side, until golden brown and cooked through.
While pancakes cook, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Stack the warm pancakes and drizzle generously with the glaze before serving.
Notes
For the best swirl, work quickly when adding the cinnamon filling to the wet batter.
Adjust the amount of cinnamon filling based on how strong you like the flavor.
If the glaze is too thick, add a few more drops of milk until you reach your desired drizzling consistency.