Cinnamon Roll Pancakes

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine salt - 1 cup buttermilk - 1 large egg - 2 tablespoons unsalted butter, melted - 1 teaspoon pure vanilla extract - 1/3 cup packed light brown sugar - 1 tablespoon ground cinnamon - 1 tablespoon butter (for cooking) - Optional: Cream cheese glaze (for drizzling) Gathering the right ingredients is key to making great cinnamon roll pancakes. Start with the dry ingredients. You need flour, sugar, baking powder, baking soda, and salt. Measure them carefully. This helps the pancakes rise well. Next, move on to the wet ingredients. You will use buttermilk, an egg, melted butter, and vanilla extract. Buttermilk adds a nice tang. It also makes the pancakes soft and fluffy. Mix these wet ingredients until smooth. Now, let’s create the cinnamon swirl. Combine brown sugar and ground cinnamon in a small bowl. This mix gives your pancakes that classic cinnamon roll flavor. You’ll also need butter for cooking the pancakes. It keeps them from sticking to the pan. If you want to add extra sweetness, consider a cream cheese glaze. Drizzle it over the pancakes for a special touch. With all these ingredients ready, you are set to make a delicious breakfast treat that everyone will love. {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 cup of all-purpose flour. Next, put in 2 tablespoons of granulated sugar. Then, add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. Use a whisk to mix these dry ingredients well. This helps air get in, making the pancakes lighter. Measuring ingredients accurately is key. Too much flour can make your pancakes dense. Use dry measuring cups for the best results. Level off each cup with a knife for precision. In a separate medium bowl, blend 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Use a whisk to mix until the wet mixture is smooth. This step helps all the flavors meld together. If you notice lumps in the buttermilk, don’t worry. They will mix in with the dry ingredients. Just make sure everything is well combined. Now, let's make the cinnamon swirl! In a small bowl, combine 1/3 cup of packed light brown sugar and 1 tablespoon of ground cinnamon. Mix well to ensure an even blend. This mixture gives your pancakes that classic cinnamon roll flavor. Balance is important here. Too much cinnamon can overpower the sweet taste. Aim for a nice swirl that adds flavor without being too strong. Preheat your non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter to coat the cooking surface. This step prevents sticking and adds flavor. Pour about 1/4 cup of pancake batter onto the skillet. Immediately top it with about 1 tablespoon of your cinnamon swirl mixture. Use a toothpick or skewer to gently swirl the cinnamon blend into the batter. This creates a beautiful marbled effect. Cook the pancake until bubbles appear on the surface, which takes about 2-3 minutes. When it's ready, carefully flip the pancake. Use a spatula to avoid breaking it. Cook for an additional 2 minutes until both sides are golden brown. Repeat with the remaining batter, adding more butter as needed. Enjoy your warm pancakes! To get fluffy pancakes, avoid overmixing the batter. When you mix, do it gently. Some lumps are okay. This helps keep the pancakes light and airy. For the best cooking temperature, set your skillet to medium heat. Too hot, and the pancakes can burn. Too cold, and they won’t cook through. A good test is to sprinkle a few drops of water on the skillet. If they dance and evaporate, it’s ready! When stacking pancakes, pile them high for a stunning look. Use a large plate to show off your stack. Dust with powdered sugar to add charm. For an elegant finish, drizzle cream cheese glaze on top. You can also sprinkle some cinnamon for extra flair. Fresh berries or sliced bananas on the side make it even prettier! Cinnamon roll pancakes pair well with crispy bacon or sausage. Eggs on the side add protein and balance the meal. For drinks, serve with coffee or a sweet tea. Fresh orange juice also works well. This combination makes for a delightful breakfast experience! Pro Tips Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise and texture in your pancakes. Control the Heat: Keep the skillet at medium heat to prevent the pancakes from burning while allowing them to cook through. Don’t Overmix: Mix the batter until just combined to keep your pancakes fluffy. A few lumps are okay! Perfect Swirl Technique: Use a toothpick to create a gentle swirl of the cinnamon mixture, ensuring it’s mixed enough to see the pattern but not completely incorporated. {{image_4}} Want to make your cinnamon roll pancakes even better? Here are some fun twists you can try: - Nuts: Add chopped walnuts or pecans to the batter. They add a nice crunch. - Chocolate Chips: Stir in some chocolate chips for a sweet surprise in each bite. - Glaze Options: Instead of cream cheese glaze, try maple syrup or a simple vanilla glaze. Each option brings a new taste. These flavor twists make your breakfast unique every time. Experiment and find your favorite! If you need to change the recipe for dietary reasons, no problem! Here are some easy swaps: - Gluten-Free Flour: Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. This keeps your pancakes fluffy. - Vegan Substitutes: Replace buttermilk with almond milk or oat milk. Use a flax egg instead of a regular egg. These swaps keep the pancakes tasty without dairy or eggs. Adapting these pancakes makes them fun for everyone! Enjoy these delicious options without worry. To store leftover pancakes, place them in an airtight container. You can also use plastic wrap. Make sure to layer parchment paper between pancakes. This keeps them from sticking together. Refrigerate pancakes for up to three days. When you're ready to eat, the pancakes will still taste good. Freezing pancakes is a great way to save some for later. First, let the pancakes cool completely on a wire rack. Once cool, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. You can freeze pancakes for up to two months. When you want to enjoy them, just take out the amount you need. To reheat pancakes, you have a few options. The microwave is quick, but it can make them soggy. Instead, place the pancakes in a skillet over low heat. Add a tiny bit of butter to keep them moist. Cover with a lid for a few minutes. This method helps keep pancakes fluffy and warm. You can also use the oven at 350°F. Just wrap them in foil and heat for about 10 minutes. Enjoy your pancakes just as fresh as when you made them! Yes, you can make the batter ahead of time. Store it in the fridge for up to 24 hours. To keep it fresh, cover the bowl tightly with plastic wrap. When you are ready to cook, stir the batter gently. This helps bring it back together. Watch for bubbles forming on the surface of the pancakes. This usually takes about 2-3 minutes. When the bubbles pop, it signals that the pancake is ready to flip. After flipping, cook for another 2 minutes. Look for a nice golden brown color on both sides. You can use regular milk if you don’t have buttermilk. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for five minutes. This will sour the milk and give it a similar taste and texture to buttermilk. In this post, I covered how to make delicious Cinnamon Roll Pancakes. You learned about the best ingredients and how to mix dry and wet components. I also shared tips for cooking and presenting your pancakes beautifully. Enjoying these pancakes can brighten your breakfast. With a few variations and storage tips, you can keep the fun going! I hope you feel excited to make these pancakes and share them with others. Happy cooking!$

Cinnamon Roll Pancakes

Delicious pancakes with a cinnamon swirl, perfect for breakfast.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon fine salt
1 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
0.33 cup packed light brown sugar
1 tablespoon ground cinnamon
1 tablespoon butter (for cooking)
1 serving cream cheese glaze (optional)

Instructions

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until well combined. Set aside.
In a separate medium bowl, blend the buttermilk, egg, melted unsalted butter, and vanilla extract using a whisk until the mixture is smooth and all ingredients are fully incorporated.
Pour the wet mixture into the bowl with the dry ingredients, gently stirring with a spatula or wooden spoon until just combined. Take care not to overmix; a few lumps are perfectly acceptable.
In a small bowl, combine the packed light brown sugar and ground cinnamon, mixing well to create your cinnamon swirl blend.
Preheat a non-stick skillet or griddle over medium heat and add a tablespoon of butter to lightly coat the cooking surface.
Using a measuring cup, pour approximately 1/4 cup of pancake batter onto the heated skillet. Immediately top with about 1 tablespoon of the cinnamon swirl mixture, drizzling it in a spiral pattern over the pancake.
With a toothpick or skewer, gently swirl the cinnamon blend into the pancake batter to create a marbled effect, ensuring not to fully mix it in.
Cook the pancake until bubbles begin to appear on the surface, around 2-3 minutes. Carefully flip the pancake and continue cooking for an additional 2 minutes or until the other side is a lovely golden brown.
Repeat the process with the remaining batter and cinnamon mixture, adding more butter to the skillet as necessary to keep it well-greased.
Serve the pancakes warm, drizzled with cream cheese glaze if desired, for an extra delicious touch.

Notes

Stack the pancakes and dust with powdered sugar for a beautiful finish.

Keyword breakfast, cinnamon, pancakes