Description
Cinnamon Roll Pancakes
Ingredients:
For the Pancakes:
1 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 egg
2 tbsp melted butter
For the Cinnamon Swirl:
4 tbsp unsalted butter, melted
¼ cup brown sugar
1 tsp cinnamon
For the Glaze:
½ cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
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Instructions:
Make the Cinnamon Swirl: Mix melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a piping bag or plastic bag with the corner cut off.
Prepare the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and melted butter, stirring until just combined.
Cook the Pancakes: Heat a non-stick skillet over medium heat and grease lightly. Pour ¼ cup of batter into the skillet. Immediately pipe a swirl of the cinnamon mixture onto the pancake.
Flip: Once bubbles appear on the surface, flip the pancake and cook for another 1-2 minutes.
Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the pancakes and serve warm.
Step-by-Step Guide
Follow these detailed instructions for perfect Cinnamon Roll Pancakes. First, prepare the cinnamon swirl filling by thoroughly combining the melted butter, brown sugar, and cinnamon. Let it cool slightly before transferring it to a piping bag or a sturdy plastic bag. Seal the bag and set it aside. Next, make the pancake batter. Whisk the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients. Create a well in the dry ingredients and pour the wet mixture in, stirring until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease it. For each pancake, pour ¼ cup of batter. Immediately, pipe a tight spiral of the cinnamon swirl mixture starting from the center of the pancake. Cook until bubbles form on the surface and the edges look set, then carefully flip. Cook for another 1-2 minutes until golden brown. The cinnamon sugar will caramelize. Repeat with remaining batter, regreasing the pan as needed. Finally, whisk the glaze ingredients, adding milk one tablespoon at a time until it reaches a thick but pourable consistency.
Serving Suggestions
Serve these pancakes immediately while warm and the glaze is fresh. For a decadent breakfast, add a pat of butter on top of the stack before drizzling the glaze. Pair with crispy bacon or sausage to balance the sweetness. For a fruit-forward option, serve with fresh apple slices, a berry compote, or sliced bananas. A dollop of whipped cream or a scoop of vanilla ice cream transforms them into a spectacular dessert.
How-to Summary
In summary: 1) Make the cinnamon swirl filling and place it in a bag. 2) Mix the pancake batter, being careful not to overmix. 3) Pour batter onto a hot griddle and immediately pipe the cinnamon swirl onto each pancake. 4) Flip when bubbles form and cook until golden. 5) Whisk together the simple glaze and drizzle over the warm pancakes before serving.
Frequently Asked Questions
Can I make the batter ahead of time? It’s not recommended. The baking powder and soda begin reacting immediately, so for the fluffiest pancakes, cook the batter right after mixing.
What if I don’t have a piping bag? A plastic sandwich bag with a very small corner snipped off works perfectly. Alternatively, you can carefully spoon the swirl mixture in a spiral pattern.
My cinnamon swirl leaked and burned. How do I prevent this? Ensure your skillet is at a consistent medium heat, not too hot. Also, avoid piping the swirl too close to the edge of the pancake batter.
Can I use regular milk instead of buttermilk? Yes, but for similar tang and tenderness, make a “soured milk” by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
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 while you finish cooking the rest.
Common Mistakes to Avoid
Avoid overmixing the batter, which develops gluten and results in dense, chewy pancakes. Do not cook on high heat; medium heat is essential to cook the pancake through without burning the sugar swirl. Ensure your baking powder and soda are fresh for proper rise. Do not skip the step of piping the swirl immediately after pouring the batter; if you wait, the pancake will set and the swirl won’t sink in properly.
Conclusion
Cinnamon Roll Pancakes are a creative and indulgent twist on two classic breakfast favorites. By following this guide and paying attention to the key techniques—like not overmixing the batter and managing your heat—you can reliably create an impressive and delicious meal. This recipe successfully captures the iconic flavors of a cinnamon roll in the convenient, fluffy form of a pancake, making it a guaranteed crowd-pleaser for special weekends or holiday mornings.