Description
These Cinnamon Roll Pancakes combine the best of both worlds—the fluffy texture of pancakes and the gooey, cinnamon-sugar goodness of a classic cinnamon roll. Perfect for breakfast or brunch, these pancakes are easy to make and packed with warm, spiced flavor. Topped with a smooth glaze, they’re irresistible and sure to become a family favorite!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup buttermilk (or almond milk for dairy-free option)
- 2 tablespoons maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (or coconut oil for dairy-free)
For the Cinnamon Swirl:
- 4 tablespoons butter, melted
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Cinnamon Swirl
- In a small bowl, mix melted butter, brown sugar, and cinnamon until combined.
- Transfer the mixture to a piping bag or a zip-top bag and snip a small hole in the corner for easy swirling.
Step 2: Make the Pancake Batter
- In a mixing bowl, whisk together flour, baking powder, and sea salt.
- In another bowl, whisk buttermilk, maple syrup, egg, vanilla extract, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix!
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour ¼ cup of batter onto the skillet.
- Immediately pipe a cinnamon swirl onto the pancake batter in a spiral shape.
- Cook for about 2-3 minutes, until bubbles form on the surface.
- Flip carefully and cook for another 1-2 minutes, until golden brown.
Step 4: Prepare the Glaze
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Step 5: Serve and Enjoy!
- Stack the pancakes and drizzle with the cinnamon glaze. Serve warm with extra maple syrup, fresh fruit, or whipped cream!
Notes
- Make Ahead Tip: Prepare the cinnamon swirl and pancake batter the night before and store them in the fridge for easy breakfast prep.
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Reheat: Warm pancakes in a skillet over low heat or in the microwave for 20-30 seconds.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g