If you love the sweet, comforting taste of cinnamon rolls but want to enjoy them in pancake form, these Cinnamon Roll Pancakes are your new go-to breakfast. Combining the fluffy goodness of pancakes with the rich, spiced swirl of a cinnamon roll, and topped with a smooth vanilla glaze, these pancakes offer a delightful twist on your morning routine. Here’s how to make these indulgent pancakes from scratch!
Ingredients:
For the Pancakes:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter
For the Cinnamon Swirl:
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
For the Glaze:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Prepare Cinnamon Swirl:
In a small bowl, mix together the brown sugar, ground cinnamon, and 2 tablespoons melted butter.
Pour the mixture into a small plastic bag and snip off a tiny corner to create a makeshift piping bag. Set aside.
Mix Pancake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, beat the egg with the milk and 2 tablespoons melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
Cook Pancakes:
Heat a non-stick skillet or griddle over medium heat.
Pour 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a swirl of the cinnamon mixture onto the surface of each pancake.
Flip and Cook:
Cook the pancakes until bubbles form on the surface, then flip and cook until golden brown on the other side.
Repeat with the remaining batter and cinnamon swirl.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Serve:
Drizzle the glaze over the warm pancakes and serve immediately. Enjoy the delightful blend of cinnamon roll flavors with every bite!
Serving Tips:
Serve Warm: Cinnamon Roll Pancakes are best enjoyed fresh and warm. The glaze will be smooth and easy to drizzle over the warm pancakes, making each bite extra delicious.
Toppings: Enhance your pancake experience with additional toppings. Consider adding fresh berries, sliced bananas, or a dollop of whipped cream for extra flavor and texture.
Drizzle the Glaze: For the best presentation, drizzle the vanilla glaze over the pancakes just before serving. You can also serve extra glaze on the side for those who prefer a little more sweetness.
Pair with Breakfast Sides: Serve these pancakes with a side of bacon or sausage for a well-rounded breakfast. A fresh fruit salad or yogurt also complements the rich flavors of the pancakes.
Storage Tips:
Refrigeration: If you have leftovers, store the pancakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To keep them from sticking together, place a piece of parchment paper between each pancake.
Freezing: For longer storage, you can freeze the pancakes. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Reheating: To reheat, you can use a toaster, toaster oven, or microwave. For best results, reheat pancakes in a toaster or toaster oven to keep them from becoming soggy. If using a microwave, heat in short intervals to avoid overheating.
Glaze Storage: Store leftover glaze separately in an airtight container in the refrigerator. It can be kept for up to a week. Reheat gently in the microwave or on the stovetop before using.
Related Recipes:
FAQs:
Can I make the pancake batter ahead of time?
Yes, you can prepare the pancake batter ahead of time. Mix the ingredients and store the batter in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook, give the batter a quick stir before using. Note that the batter may thicken slightly, so you might need to add a little more milk to achieve the desired consistency.
Can I use a different type of flour for this recipe?
Yes, you can use alternatives such as whole wheat flour or gluten-free flour. If using whole wheat flour, your pancakes will be slightly denser. For gluten-free flour, make sure to use a blend that is suitable for baking, and follow any specific instructions on the flour package for best results.
How can I make these pancakes dairy-free?
To make dairy-free Cinnamon Roll Pancakes, substitute the milk with a plant-based milk such as almond, soy, or oat milk. Replace the melted butter with a dairy-free butter or oil. For the glaze, use powdered sugar and a dairy-free milk alternative.
Can I add mix-ins to the pancake batter?
Absolutely! You can add mix-ins such as chocolate chips, nuts, or dried fruit to the pancake batter. Just fold them in gently before cooking to avoid overmixing the batter. Keep in mind that adding mix-ins may slightly change the cooking time and texture of the pancakes.
Conclusion:
These Cinnamon Roll Pancakes are the perfect way to start your day with a touch of indulgence. Combining fluffy pancakes with a sweet cinnamon swirl and a creamy vanilla glaze, they offer a delightful breakfast experience. Easy to make and irresistibly delicious, they’re sure to become a new favorite!
📖 Recipe:
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Cinnamon Roll Pancakes
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the ultimate breakfast treat with our Cinnamon Roll Pancakes! These fluffy pancakes are swirled with a sweet and spiced cinnamon filling and topped with a creamy vanilla glaze, combining the best elements of classic cinnamon rolls and pancakes. Perfect for a special breakfast or brunch, this recipe is sure to satisfy your sweet tooth.
Ingredients
For the Pancakes:
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup milk
2 tablespoons melted butter
For the Cinnamon Swirl:
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
For the Glaze:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Prepare Cinnamon Swirl:
- In a small bowl, mix together the brown sugar, ground cinnamon, and 2 tablespoons melted butter. Pour the mixture into a small plastic bag and snip off a tiny corner to create a piping bag. Set aside.
- Mix Pancake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the egg with the milk and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately pipe a swirl of the cinnamon mixture onto the surface of each pancake.
- Flip and Cook:
- Cook the pancakes until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter and cinnamon swirl.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Serve:
- Drizzle the glaze over the warm pancakes and serve immediately.
Notes
For best results, serve pancakes warm with the glaze drizzled on top.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
You can substitute plant-based milk and dairy-free butter to make this recipe dairy-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal per serving
