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Cinnamon Roll Pancakes

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A delicious breakfast mashup of pancakes and cinnamon rolls, drizzled with cream cheese frosting.

Ingredients

Scale
  • 240 g (2 cups) All-purpose flour
  • 25 g (2 tbsp) Granulated sugar
  • 8 g (2 tsp) Baking powder
  • 2 g (1/2 tsp) Baking soda
  • 3 g (1/2 tsp) Salt
  • 360 ml (1 1/2 cups) Buttermilk
  • 1 large Egg
  • 45 g (3 tbsp) Unsalted butter, melted
  • 5 ml (1 tsp) Vanilla extract
  • 60 g (1/3 cup) Brown sugar, for swirl
  • 8 g (2 tsp) Ground cinnamon, for swirl
  • 80 g Cream cheese frosting, optional for drizzle

Instructions

  1. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Expected result: Lumpy batter, do not overmix or it will become tough.
  4. In a small bowl, combine the cinnamon and brown sugar to make the cinnamon swirl. Expected result: A moist, spoonable swirl that will hold shape when drizzled.
  5. Preheat a skillet over medium heat and grease lightly. Pour about 1/4 cup of batter onto the skillet. Expected result: Bubbles will form on the surface in 1–2 minutes.
  6. Using a piping bag or a spoon, drizzle the cinnamon mixture over the pancake in a swirl pattern. Expected result: The swirl will sink slightly into batter and create a ribbon when flipped.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown. Expected result: Pancakes will be golden on both sides, about 2 minutes per side.
  8. Serve warm, drizzled with cream cheese frosting if desired. Expected result: Gooey interior with a sweet, tangy finish.

Notes

To avoid overmixing, always fold gently until just combined. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://easyumrecipes.com/cinnamon-roll-pancakes/