Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the best of both worlds with fluffy pancakes and sweet cinnamon rolls, perfect for a special breakfast treat.
Ingredients
Pancake Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Can substitute with almond milk
- 1 large egg
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
Cinnamon Swirl Ingredients
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Toppings
- 1 serving cream cheese frosting For topping
Instructions
Preparation
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- In a small bowl, stir together the brown sugar and cinnamon.
Cooking
- Heat a non-stick skillet over medium heat.
- Pour a small amount of pancake batter onto the skillet.
- Drizzle a small amount of the cinnamon swirl mixture on top of the pancake batter.
- Use a toothpick or knife to swirl the cinnamon mixture into the pancake.
- Cook until bubbles form on the surface, then flip the pancake and cook for another 1-2 minutes.
- Repeat with the remaining batter.
Serving
- Serve warm, topped with cream cheese frosting and optional side fruits like bananas or berries.
Notes
If leftovers, let pancakes cool completely, then store in airtight container in the fridge for up to 3 days or freeze for up to 2 months. A sprinkle of powdered sugar can make pancakes look extra special.