Cinnamon Roll Pancakes
These Cinnamon Roll Pancakes feature the delicious cinnamon-y goodness that you love in a cinnamon roll, with the fluffiness of a pancake.
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
Totals servings depends on the size of your pancakes.
Butter and maple syrup for serving not included in nutrition information.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 448mg | Potassium: 99mg | Fiber: 1g | Sugar: 9g | Vitamin A: 382IU | Vitamin C: 0.01mg | Calcium: 104mg | Iron: 1mg