Cinnamon Roll Pancakes
If you’re looking for a delicious breakfast recipe to impress your family, give these Cinnamon Roll Pancakes a try! They feature all the delicious cinnamon-y goodness that you love in a cinnamon roll but with the lightness and fluffiness of a pancake. They’re the best of both worlds! Whip up a batch for Christmas morning or a weekend brunch that you want to feel extra special.
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If you want more delicious cinnamon roll flavor, check out our Cinnamon Pull Apart Bread, Overnight Cinnamon Roll Casserole, and Cinnamon Sugar Pretzel Bites. They’re so tasty and a great treat – especially around the holidays!
Cinnamon Roll Pancakes Recipe Tips:
+ If you don’t feel like making your pancake batter from scratch, just use the boxed stuff and then add in the cinnamon swirl. It’s a great way to elevate your simple pancakes.
+ If you’re looking for a way to save some time in the morning, just prep your batter the night before. Store it in an airtight container in the fridge. Then bring the batter out of the fridge about 15 minutes before you’re ready to make your pancakes.
Cinnamon Roll Pancakes
Ingredients
Pancake Mix
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tbsp cane sugar
- 2 cups buttermilk
- 2 eggs
- 1/4 cup unsalted butter, melted and cooled + more for frying
Cinnamon Swirl
- 1/3 cup salted butter, room temperature
- 1/3 cup brown sugar
- 2 tsp cinnamon
To Serve
Instructions
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, whisk together the sugar, buttermilk, eggs, and butter until combined.
- Fold the dry ingredients into the wet ingredients until just combined. Some lumps are okay, Do not overmix. Set aside.
- In a small bowl, mix the salted butter, brown sugar, and cinnamon. Pour into a large zip loc or piping bag and cut a small hole in the corner so it can easily pipe out.
- Heat a large skillet over medium-low heat. Once hot, add a little butter to coat the pan.
- Pour about ¼-1/3 cup batter per pancake into the pan. Only do one or two at a time to make sure each pancake has space.
- Pipe a swirl of the cinnamon sugar butter into the pancake. Once the edges are bubbly, flip and let cook for another minute or so until golden brown.
- Remove from the pan and repeat with the remaining batter.
- Serve with butter and maple syrup and enjoy!
Notes
