Description
Cinnamon Roll Pancakes are the ultimate breakfast treat that combines the warm, comforting flavors of cinnamon rolls with the fluffy texture of pancakes, served with creamy icing for a delightful morning experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- For the cinnamon filling:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, softened
- For the icing:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the softened butter, brown sugar, and cinnamon to prepare the cinnamon filling.
- Pour pancake batter onto a hot griddle or non-stick pan, then swirl in the cinnamon filling with a knife or toothpick.
- Cook until bubbly on the edges and golden brown on the bottom, then flip and cook the other side.
- Plate the pancakes and drizzle with icing made from powdered sugar and milk. Serve warm.
Notes
- Store leftovers in an airtight container and refrigerate for up to 2 days or freeze for up to 2 months.
- Serve with fresh fruits like strawberries or bananas, or a side of crispy bacon for a savory balance.
- To make them gluten-free, substitute all-purpose flour with a gluten-free blend.
- Get creative with variations by adding chocolate chips, nuts, or vanilla extract.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 240 Kcal
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg