Description
Fluffy Cinnamon Roll Pancakes
Ingredients:
1 cup all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1 large egg
2 tbsp melted butter
For the cinnamon swirl:
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 tsp ground cinnamon
For the glaze:
1/2 cup powdered sugar
1-2 tbsp milk
1/4 tsp vanilla extract
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Instructions:
1. Prepare the cinnamon swirl:
In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag or ziplock bag. Set aside.
2. Make the pancake batter:
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine milk, egg, and melted butter. Add the wet ingredients to the dry and mix until just combined.
3. Cook the pancakes:
Heat a non-stick skillet over medium heat and lightly grease with butter.
Pour 1/4 cup of batter onto the skillet. Pipe a swirl of the cinnamon mixture onto the batter.
Cook until bubbles form on the surface, then flip and cook for another minute. Repeat with the remaining batter.
4. Prepare the glaze:
Mix powdered sugar, milk, and vanilla extract until smooth.
5. Assemble:
Drizzle the glaze over the warm pancakes and serve immediately. Enjoy!
Step-by-Step Guide
Begin by preparing your cinnamon swirl mixture. Combine the melted butter, brown sugar, and cinnamon in a small bowl until a smooth paste forms. Spoon this into a plastic ziplock bag, seal it, and set it aside. This step is crucial for creating the signature swirl.
Next, make the pancake batter. In a large bowl, whisk the dry ingredients—flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the wet ingredients: milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are fine. Overmixing leads to tough pancakes.
To cook, heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake. Immediately snip a small corner off your cinnamon swirl bag and pipe a tight spiral or swirl onto the wet batter. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip and cook for another 1-2 minutes until golden brown.
Finally, whisk the glaze ingredients—powdered sugar, milk, and vanilla—until smooth, adding milk a teaspoon at a time to reach your desired consistency.
Serving Suggestions
Serve these pancakes immediately while warm and the glaze is slightly melty. For a decadent breakfast, add a side of crispy bacon or sausage to balance the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream transforms them into a dessert. Fresh berries like strawberries or blueberries add a lovely tart contrast to the rich cinnamon flavor.
How-to Summary
To make Cinnamon Roll Pancakes: 1) Make a cinnamon-butter-sugar paste and put it in a bag. 2) Whisk dry and wet ingredients separately, then combine. 3) Cook pancakes on a greased skillet, piping the cinnamon swirl onto each while the first side cooks. 4) Flip and finish cooking. 5) Drizzle with a simple powdered sugar glaze before serving.
Frequently Asked Questions
Can I make the batter ahead of time? It’s not recommended, as the baking powder begins to activate immediately. For best results, mix the batter right before cooking.
My cinnamon swirl sinks or burns. What went wrong? Ensure your skillet is at a true medium heat, not too hot. The swirl should be piped onto wet batter immediately after pouring; if the pancake sets too much first, the swirl won’t adhere properly.
What can I use if I don’t have a piping bag? A small ziplock bag with a tiny corner snipped off works perfectly. You can also use a spoon to carefully drizzle the mixture, though a swirl is harder to achieve.
Can I use a different type of flour? For a similar texture, use a 1:1 gluten-free all-purpose flour blend. Whole wheat flour will make the pancakes denser and may alter the flavor.
How do I keep pancakes warm for a crowd? Place cooked pancakes in a single layer on a baking sheet in a preheated 200°F (95°C) oven until ready to serve.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, resulting in chewy, dense pancakes. Mix until just combined.
- Incorrect skillet temperature: Too hot burns the cinnamon sugar; too low makes pancakes greasy. Test with a small drop of water—it should sizzle gently.
- Using cold ingredients: Use room-temperature milk and egg for a more even blend and fluffier texture.
- Adding the swirl after flipping: The cinnamon mixture must be added to the uncooked side so it melts and caramelizes into the pancake.
Conclusion
These Fluffy Cinnamon Roll Pancakes masterfully combine two beloved breakfast treats into one show-stopping dish. The key lies in the details: a perfectly balanced batter, a well-piped cinnamon swirl, and a simple glaze to finish. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality breakfast that’s sure to impress. The fusion of fluffy pancake, gooey cinnamon filling, and sweet glaze makes every bite a delightful experience, perfect for a special weekend brunch or a festive holiday morning.