Looking for a breakfast that combines the best of both worlds? These Cinnamon Roll Stuffed Pancakes are here to satisfy your morning cravings! Fluffy pancakes are transformed with a gooey cinnamon-sugar swirl and decadent cream cheese frosting, creating an indulgent treat that’s perfect for a special breakfast or brunch.
Ingredients:
1 ½ cups all-purpose flour
1 large egg
2 tbsp granulated sugar
¼ cup cinnamon sugar
3 tbsp melted butter
1 tbsp baking powder
¼ cup cream cheese frosting
1 ¼ cups milk
1 tsp vanilla extract
½ tsp salt
Directions:
Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the egg, then mix in milk, melted butter, and vanilla extract.
Mix Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients until just combined. The batter should be slightly lumpy.
Cook Pancakes: Heat a non-stick skillet over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet.
Add Filling: Sprinkle a small amount of cinnamon sugar on top of the batter. Drop a dollop of cream cheese frosting in the center. Cover with a little more batter.
Cook Until Bubbles: Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown and cooked through.
Serving Tips:
Serve Warm: For the best experience, serve these pancakes warm. The gooey center is at its most delicious right after cooking.
Toppings: Top with a drizzle of maple syrup or a dusting of powdered sugar. For an extra treat, add a dollop of whipped cream or extra cream cheese frosting on top.
Pairings: These pancakes pair wonderfully with fresh fruit like berries or bananas, and a side of bacon or sausage for a complete breakfast.
Presentation: Stack the pancakes on a plate and garnish with a sprinkle of cinnamon sugar or a few chocolate chips for added flair.
Storage Tips:
Refrigeration: If you have leftovers, store them in an airtight container in the refrigerator. They should stay fresh for up to 3 days.
Freezing: For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating: To reheat, place the pancakes in a toaster or toaster oven for a quick and crispy result. Alternatively, reheat in a microwave, but for best results, use a skillet over medium heat to preserve the pancake’s fluffiness.
Avoid Overcrowding: When storing, make sure pancakes are not stacked too tightly to prevent them from sticking together.
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FAQs:
Can I use store-bought cream cheese frosting for this recipe?
Yes, store-bought cream cheese frosting works perfectly for these pancakes. It’s convenient and saves time. Just make sure to choose a frosting with a smooth texture to ensure it melts well within the pancakes.
Can I make the pancake batter ahead of time?
Yes, you can prepare the pancake batter up to 24 hours in advance. Store it in an airtight container in the refrigerator. Before using, give the batter a good stir, as it may thicken slightly while sitting.
How can I make these pancakes dairy-free?
To make dairy-free Cinnamon Roll Stuffed Pancakes, substitute the milk with a dairy-free alternative like almond milk or oat milk. Use a dairy-free butter substitute and make sure the cream cheese frosting is also dairy-free or use a homemade dairy-free version.
Can I add other fillings or toppings to these pancakes?
Absolutely! Feel free to customize your pancakes by adding chocolate chips, chopped nuts, or fresh fruit to the batter. You can also experiment with different frosting flavors or syrups to suit your taste preferences.
Conclusion:
These Cinnamon Roll Stuffed Pancakes offer a delightful twist on your typical pancake breakfast. With a soft, fluffy texture and a sweet, gooey center, they’re sure to be a hit with family and friends. The cinnamon-sugar filling adds a warm, spiced flavor, while the cream cheese frosting brings an extra layer of richness.
📖 Recipe:
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Cinnamon Roll Stuffed Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the ultimate breakfast treat with these Cinnamon Roll Stuffed Pancakes. Combining the fluffy texture of pancakes with a gooey cinnamon-sugar swirl and rich cream cheese frosting, this recipe delivers a deliciously sweet and indulgent start to your day. Perfect for a special breakfast or brunch, these pancakes are sure to impress your family and friends.
Ingredients
1 ½ cups all-purpose flour
1 large egg
2 tbsp granulated sugar
¼ cup cinnamon sugar
3 tbsp melted butter
1 tbsp baking powder
¼ cup cream cheese frosting
1 ¼ cups milk
1 tsp vanilla extract
½ tsp salt
Instructions
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, beat the egg and then mix in milk, melted butter, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. The batter should be slightly lumpy.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the skillet.
- Sprinkle a small amount of cinnamon sugar on top of the batter. Add a dollop of cream cheese frosting in the center and cover with a little more batter.
- Cook until bubbles form on the surface, then flip and cook until golden brown and cooked through.
Notes
For the best results, serve pancakes warm to enjoy the gooey center.
Customize with your favorite toppings such as maple syrup, whipped cream, or fresh fruit.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Griddle, Skillet
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 340 kcal
