Cinnamon Roll Pancake Recipe
There's always the debate as to whether someone is a sweet or savory person when it comes to breakfast. While you can't go wrong with either, we think that a sweet meal is always a great way to jump-start your day. What's better than cinnamon rolls and pancakes? How about a combination of the two! These cinnamon roll pancakes are just what the doctor ordered for anyone with a sweet tooth. The recipe combines pancake batter with a warming cinnamon aroma and a frosting glaze on top that will make your tastebuds dance. These fluffy pancakes are great to serve at a special brunch or simply for a family breakfast. They are definitely a crowd-pleaser, and kids and adults alike will love them.
Recipe developer Jennine Bryant is the brains behind this wonderfully sweet recipe. "I love that it's just a simple pancake recipe at heart, but the cinnamon roll part just elevates it flavor-wise and makes it so fun. It's not hard to do at all and puts a different spin on Saturday morning pancakes," Bryant raves. "It seems as though there are so many breakfast food crossovers happening right now, so why not try one more?! I adore cinnamon rolls and anything cinnamon, and we have pancakes for breakfast quite a lot in my household." Keep scrolling for details on how to make these incredible pancakes.
Gather the ingredients for cinnamon roll pancakes
Ready to get cooking? Not so fast! Before you do anything else, you will need to gather together the ingredients necessary to whip up this tasty dish. Start by heading down the baking aisle and grabbing some all-purpose flour and baking soda. Next, you will need some granulated sugar, brown sugar, powdered sugar, and ground cinnamon. To make this extra sweet, pick up a bottle of maple syrup.
The recipe also calls for two eggs, and while you're in the dairy aisle, get some whole milk. Next, throw some vegetable oil (or another kind of frying oil) into your cart as well. Last but not least, the recipe calls for water, but you can easily get that from your kitchen tap.
Combine the dry ingredients and add the egg and butter
Now that you have finished your grocery shopping, it's time to get to work. This recipe doesn't take very long to make and it's well worth it! Start by grabbing a large bowl and filling it with flour, baking powder, and granulated sugar. Then, toss in ½ a teaspoon of ground cinnamon.
Next, start to add some of the wet ingredients into the dry mixture. Crack the eggs and pour in 1 tablespoon of melted butter, then mix them in with the dry ingredients to form a paste. Slowly pour the milk in as well, stirring until you get a smooth batter.
Add the remaining ingredients to a bowl
There are still a few ingredients left to use up and you'll take care of most of them in this step. Set out a separate bowl and add the last tablespoon of melted butter and another ½ teaspoon of cinnamon. Then, pour in the brown sugar followed by the maple syrup. Mix the ingredients together and then add about 4 tablespoons of the prepared pancake batter and stir to combine. Now, transfer the cinnamon mix to a piping bag or squeeze bottle for best results.
Spoon the pancakes into a skillet
It's time to cook the pancakes! If you have done this before, then you are already a pro. And if not? Don't worry, it's easy! Take out a pan and place it on your stovetop. Turn on the heat, keeping the temperature fairly low. Use the oil to coat the pan and drain off any excess. Then, spoon 2 tablespoons of pancake batter onto the pan. Grab your squeeze bottle or piping bag and pipe a cinnamon swirl on top of the batter. Just make one or two pancakes at a time to avoid overcrowding the pan.
Flip the pancakes to finish cooking
When bubbles start to form on the surface of the pancakes, and the edges become lightly set, flip them over. Allow the pancakes to cook on the other side for about a minute or so until they are golden brown. "The easiest way really is to gently touch the sides of the pancake with a spatula, and if they seem firm, slide the spatula underneath and tip it. When the bottom is a lovely gentle golden color, it's ready to flip," Bryant says. Then, remove the cooked pancakes from the pan and set them on a plate. Repeat the last few steps until you use up all of the batter.
Make the glaze and enjoy
The last piece of the puzzle is the glaze. Grab a clean bowl and add the powdered sugar and water. Mix them together to make a glaze and then drizzle it over the top of the cinnamon pancakes. Bryant remarks, "I would definitely recommend both the classic cinnamon roll glaze and also a healthy drizzle of maple syrup. Bananas or other fruit is a great addition, I think some chopped pecan nuts on top would be amazing too!" Bryant says.
Anything left? "The pancakes are definitely best served fresh but they can be stored. The batter itself will keep well overnight in the fridge, or the pancakes will last 2 [to] 3 days in an airtight container in the fridge," Bryant notes.
- For the pancakes
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon, divided
- 2 eggs
- 2 tablespoons butter, melted, divided
- ½ cup + 1 tablespoon full milk
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup, plus extra to serve
- 1 tablespoon vegetable oil or other frying oil
- For the glaze
- 3 tablespoons powdered sugar
- 1 ½ teaspoons water
- In a bowl combine the flour, baking powder, granulated sugar, and ½ teaspoon of ground cinnamon.
- Add 2 eggs and 1 tablespoon of melted butter to the flour mixture and combine to form a paste, then slowly whisk in the milk until it forms a smooth batter.
- In a separate bowl, add the remaining 1 tablespoon of melted butter, ½ teaspoon of cinnamon, brown sugar, and maple syrup and mix.
- Then, add in 4 tablespoons of the prepared pancake batter and mix to combine. (For best results, this should then be transferred to a piping bag or a squeeze bottle.)
- Heat a pan at low temperature on the stovetop and coat it with frying oil, draining off any excess.
- Spoon 2 tablespoons of pancake batter into the pan and then, using the squeeze bottle or piping bag, pipe a cinnamon swirl on the top of the batter. (Only make 1 or 2 pancakes at a time.)
- When bubbles start to form on the surface of the pancakes and the edges are lightly set, flip them over and allow them to cook on the other side for a minute or so until they are golden. Then, remove the pancakes from the pan and transfer them to a serving plate.
- Repeat this process until the batter is used up.
- In a clean bowl, combine the powdered sugar with the water to make a quick glaze, and then drizzle it over the top of the cinnamon roll pancakes.
- Serve with more maple syrup if desired.
| Calories per Serving | 648 |
| Total Fat | 25.5 g |
| Saturated Fat | 10.5 g |
| Trans Fat | 0.5 g |
| Cholesterol | 197.3 mg |
| Total Carbohydrates | 91.4 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 41.0 g |
| Sodium | 371.2 mg |
| Protein | 14.2 g |
