Description
These Cinnamon Roll Pancakes combine the fluffy texture of classic pancakes with the sweet, gooey swirls of cinnamon filling, topped off with a smooth vanilla glaze. Perfect for a cozy breakfast or brunch treat that captures the delightful flavors of a cinnamon roll in handheld pancake form.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
Cinnamon Swirl
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until well combined. Set this cinnamon mixture aside for swirling into the pancakes.
- Make the Pancake Batter: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Some lumps are okay; avoid overmixing to keep the pancakes tender.
- Cook the Pancakes: Heat a griddle or large non-stick skillet over medium heat and lightly grease it with butter or non-stick spray. Pour about 1/4 cup of pancake batter onto the heated surface for each pancake. Immediately dollop approximately 1 tablespoon of the cinnamon swirl mixture on top of each pancake batter circle. Using a spoon or a toothpick, gently swirl the cinnamon mixture into the batter to create a marbled effect.
- Flip the Pancakes: Cook pancakes for 2 to 3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip carefully and cook for another 1 to 2 minutes until the pancakes are golden brown and fully cooked through. Repeat this process with the remaining batter and cinnamon swirl mixture.
- Make the Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the milk quantity if needed to reach your preferred consistency for drizzling.
- Serve: Stack the cooked cinnamon roll pancakes on a plate and generously drizzle with the vanilla glaze. Serve immediately for the best flavor and texture.
Notes
- You can use a squeeze bottle to swirl the cinnamon mixture more precisely onto the pancake batter.
- Be careful not to overmix the batter to keep the pancakes light and fluffy.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use dairy-free butter.
- Adjust cooking time depending on your stove and pan to prevent burning.
- Serve with additional maple syrup if desired for extra sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
