Cinnamon Roll Pancakes
Cinnamon roll pancakes are fluffy and sweet with cinnamon swirls.They taste like classic cinnamon rolls in pancake form.Perfect for weekend breakfasts or brunch.Best served warm with creamy glaze.
Ingredients
For the Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1¼ cups milk
- 1 large egg
- 3 tablespoons melted butter or oil
For the Cinnamon Swirl
- ¼ cup melted butter
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients gently; do not overmix.
- Mix cinnamon swirl ingredients and transfer to a piping bag or bottle.
- Heat a non-stick pan over medium-low heat and lightly grease it.
- Pour pancake batter onto the pan, then pipe a cinnamon swirl on top.
- Cook until bubbles form, flip carefully, and cook until golden.
- Whisk glaze ingredients and drizzle over warm pancakes before serving.
Notes
- Cook on low to medium heat to prevent burning.
- Swirl should stay inside pancake edges.
- Batter should be thick to hold the swirl.
- Pancakes are delicate—flip gently.
- Glaze is optional but recommended.