Cinnamon Roll Pancakes
Cinnamon Roll Pancakes combine the best of two breakfast favorites—fluffy pancakes and gooey cinnamon rolls. Swirled with a buttery cinnamon-sugar filling, these pancakes are subtly sweet and perfect for weekend mornings or special brunches.
Servings: 12 pancakes
Equipment
- 1 Pancake griddle or frying pan
Ingredients
Pancake Mix
- 1½ cups All-purpose flour
- 1 tablespoon Baking powder
- 2 tablespoon Cane sugar
- ½ teaspoon Salt
- ¼ cup Melted butter cooled
- 2 Eggs
- 1 cup Whole milk or an alternative milk
Cinnamon Sugar Filling
- ¼ cup Melted butter
- ⅓ cup Light brown sugar
- 1½ teaspoon Cinnamon
Instructions
- In a medium sized mixing bowl combine the dry ingredients
- Form a well in the middle of the dry ingredient mixture, and add the wet ingredients. Whisk well. Note: make sure the butter has cooled before doing so.
- Make the cinnamon sugar filling by combining the melted butter, cinnamon, and brown sugar in a samll bowl. Transfer the mixture into a small bag and cut a small tip off of the corner of the bag.
- Heat a pan or pancake griddle over a stovetop with butter, cooking spray, or oil.
- Pour about ¼ cup sized scoops of pancake batter onto the pan or griddle.
- Swirl the cinnamon sugar filling over each pancake and flip after 2-3 minutes.
- Once the pancake is done, transfer onto a plate, and enjoy!
