Cinnamon Roll Pancakes
Cinnamon Roll Pancakes are the perfect blend of fluffy pancakes and sweet cinnamon rolls, making them a delightful breakfast treat. Picture yourself diving into a stack of warm, swirled pancakes drizzled with syrup, delivering a nostalgic taste reminiscent of cozy family gatherings. Easy to whip up and customizable with your favorite toppings, these pancakes transform any morning into a special occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 cup whole milk (or milk alternative)
- 2 large eggs
- 2 tbsp melted butter
- 1 tsp vanilla extract
- ¼ cup brown sugar (for swirl)
- Additional cinnamon (for swirl)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until blended.
- In another bowl, mix milk, eggs, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients gently—do not overmix.
- In a small bowl, combine brown sugar and extra cinnamon for the swirl.
- Preheat a non-stick skillet; pour 1/4 cup batter per pancake and sprinkle with the cinnamon mixture.
- Cook until bubbles form on top (3-4 minutes), then flip and cook until golden brown.
- Stack pancakes high and drizzle with maple syrup or your choice of toppings.
Nutrition
- Serving Size: 2 pancakes (180g)
- Calories: 350
- Sugar: 18g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: For added flavor, mix in chocolate chips or nuts. Serve with cream cheese frosting or whipped cream for an indulgent twist. Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave or toaster.