Recipe Background
Waking up can be hard sometimes, but when there's something you're really looking forward to waiting on the other side of the sunrise, you tend to jump right out of bed to get the day going. What is something that would make you excited to rise and shine? We're pretty confident just the sweet, spicy aroma of these Cinnamon Roll Pancakes would do the trick. Regular, ole pancakes get a major flavor upgrade thanks to a brown-sugary, cinnamon swirl and a creamy, homemade icing. You might not even need syrup for these tasty morning treats! You can count on Cinnamon Roll Pancakes to be super fluffy, super delightful, and one of the sweetest ways to jumpstart your day!
Waking up can be hard sometimes, but when there's something you're really looking forward to waiting on the other side of the sunrise, you tend to jump right out of bed to get the day going. What is something that would make you excited to rise and shine? We're pretty confident just the sweet, spicy aroma of these Cinnamon Roll Pancakes would do the trick. Regular, ole pancakes get a major flavor upgrade thanks to a brown-sugary, cinnamon swirl and a creamy, homemade icing. You might not even need syrup for these tasty morning treats! You can count on Cinnamon Roll Pancakes to be super fluffy, super delightful, and one of the sweetest ways to jumpstart your day!
Ingredients
For the cinnamon filling:
- 6 tablespoons unsalted butter softened
- 1/3 cup light brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- salt to taste
For the pancakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- salt to taste
- 1 1/2 cups buttermilk
- 2 eggs
- 2 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- non-stick cooking spray to taste
For the icing:
- 1 1/2 cups confectioners' sugar
- 3 tablespoons whole milk plus more, to taste
- 1/2 teaspoon pure vanilla extract
Directions
- In a medium bowl, mix 6 tablespoons of the butter, the brown sugar, 1 tablespoon of the flour, the cinnamon, and the salt, to taste.
- Transfer the cinnamon mixture into a medium-sized resealable plastic bag.
- Squeeze the filling into one of the corners of the bag and carefully snip the corner of the bag with scissors.
- In a large bowl, whisk the remaining flour with the baking powder and the salt.
- In a small bowl, whisk the buttermilk, the eggs, the remaining melted butter, and 1 teaspoon of the vanilla extract until combined.
- Add the buttermilk mixture to the flour mixture and whisk until it is smooth but with some small lumps remaining. Don't overmix
- Heat a large skillet or griddle over medium heat.
- Spray the skillet or griddle with the non-stick cooking spray.
- Working in batches, ladle or scoop 1/3 cup of the pancake batter onto the skillet and cook, about 1-2 minutes.
- Squeeze a spiral of the cinnamon filling on top of the pancakes and cook for 1-2 minutes.
- Flip the pancakes and cook until golden-brown on both sides, about 2-3 minutes.
- Transfer the pancakes away from the skillet and repeat with the remaining batter and the remaining cinnamon filling. Stack the pancakes on top of each other to help keep them warm.
- In a small bowl, whisk the confectioners' sugar, 3 tablespoons of the milk, and the remaining vanilla extract. If the icing is too thick, add the extra milk a little at a time, until the desired consistency is reached.
- Stack 3 pancakes on each serving plate and drizzle them with the icing.
- Serve warm.
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