Cinnamon Roll Pancakes
Eat a short stack for breakfast, enjoy them for lunch, or make a dinner out a manhole-sized pancake… guilt free… because you’re merely celebrating their existence. How do you like your pancakes, I don’t usually care for any of that fancy stuff, but I can tell with absolute certainty that over-cooked, crusty pancakes have no place in my world.
I like my pancakes fluffy. And sometimes I like slices of banana cooked inside. A good dose of real maple syrup is what I prefer to drizzle on top. But recently I started dreaming about mixing cinnamon rolls and pancakes together… and this is what I came up with- my new favorite pancake: Cinnamon Roll Pancakes. Here are some tips for how to be successful with these! How do you make Cinnamon Roll Pancakes,
When you make cinnamon roll pancakes, it’s not much more difficult than making regular pancakes, but it’s a little more messy because of the cinnamon swirl. Follow the tips below, and you’ll have some great pancakes! ’re a bit precarious, a thin spatula will work best. ’re all similarly sized. ’t want the swirl to have time to melt into the batter, so adding it at the last minute will help it stay intact.
’t get the swirl too close to the edge of the pancake- see photo above! I have a wonderfully fluffy pancake batter that I like to use (recipe below) so I swirled a bit of cinnamon roll filling into the pancake. And they cooked up just like a pancake- fluffy, but with craters of crusty, sugary cinnamon swirled within. You might find three of these stacked in a fancy breakfast restaurant, but I’m gonna tell you that one pancake is all you need. It’s like eating a cinnamon roll, and no one needs more than one cinnamon roll for breakfast.
See, just like a cinnamon roll. Love this. I can eat this pancake just as you see it, but you really need to add the glaze to get the full cinnamon roll-effect. Oh yeah. A warmed cream cheese glaze drizzled on top really completes this pancake. Let me say that again: No. Syrup. There you have it: Cinnamon Roll Pancakes with lots of ooey, gooey cream cheese glaze drizzled on top.
Do yourself a favor and treat yourself to a pancake today. These babies are just like eating a cinnamon roll, which is a perfectly okay… once in a while, right, I mean, it’s not like I put chocolate chip cookie dough in them or anything. If you’re coming here to sample these delicious Cinnamon Roll Pancakes, you just might like the latest recipe that I’ve posted for Pumpkin Cinnamon Roll Pancakes and Gingerbread- Cinnamon Roll Pancakes too.
And if you just love pancakes in general, you must try The Best Fluffy Buttermilk Pancakes and Peanut Butter- Chocolate Chip Pancakes. These fluffy pancakes have a cinnamon swirl and are topped with cream cheese icing! 1. In a medium bowl, stir together the butter, brown sugar and cinnamon. 1. In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
1. In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). 1. Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).
Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.
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