Cinnamon Roll Pancakes
HANDS-ON 35 MIN TOTAL 35 MIN SERVES 8 SUBMITTED BY SQUEEZIEBRB
★★★★½ 97 REVIEWS
These fluffy cinnamon-swirled pancakes are reminiscent of cinnamon rolls but require a fraction of the time and effort. We added a little flour to the cinnamon filling for ooey-gooey results and no scorching. If you’re especially pressed for time, use your favorite pancake mix.
¼ cup packed brown sugar
5 Tbsp. melted butter, plus
pats for serving
3 Tbsp. plus 1 cup flour
1½ tsp. cinnamon
¾ cup milk
2 Tbsp. white vinegar
2 Tbsp. white sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 egg
1½ tsp. vanilla extract
Cream Cheese Icing (below)
1. For cinnamon filling: Stir together brown sugar, 3 Tbsp. melted butter, 3 Tbsp. flour, and the cinnamon in a small bowl. Pour into a 1-qt. zip-top plastic bag. Freeze until firm enough to pipe, about 5 minutes.
2. Meanwhile, for pancakes: Stir together milk and vinegar in a bowl; let stand until milk thickens, about 5 minutes. In another bowl, stir together white sugar, baking powder, baking soda, salt, and remaining 1 cup flour. Whisk egg, vanilla, and remaining 2 Tbsp. melted butter into milk mixture. Slowly pour milk mixture into flour mixture, whisking constantly, until batter is just moistened and evenly mixed. (Some small lumps are fine.)
3. Snip off the corner of the zip-top bag with cinnamon filling. Heat a griddle or skillet over medium heat and lightly coat with cooking spray. Pour ¼ cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Pipe a spiral swirl of cinnamon filling onto the pancake.
4. Flip and cook until other side of pancake is lightly browned, 2 to 3 minutes. Repeat with remaining ingredients, wiping griddle with a cloth and coating it with additional cooking spray between each pancake. Serve, swirl side up, topped with butter pats and drizzle with Cream Cheese Icing. armagazine.com/cinnamon-roll-pancakes QUICK
PER PANCAKE: 368 CAL; 37G FAT (10G SAT); 4G PRO;
37G CARB (1G FIBER, 23G SUGARS); 477MG SODIUM
“I made the batter using pancake mix, then followed the recipe for the rest. They get a nice, crispy, cinnamon sugar crust on the bottom side. So good!”
– ANNE NORMAN HASTINGS
“Delicious! I was afraid they might be too sweet, but they were just right. My guys loved them, and they are cinnamon roll fanatics! Definitely a make-again recipe.”
– HRUZZO