Description
Delight in these fluffy Cinnamon Roll Pancakes featuring a sweet cinnamon swirl cooked right inside each pancake, topped with a smooth vanilla glaze. Perfect for a cozy breakfast or brunch, these pancakes combine the beloved flavors of cinnamon rolls with the ease of classic pancakes.
Ingredients
Scale
Pancake Batter
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, melted
Cinnamon Swirl
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix well and set aside for swirling into the pancakes during cooking.
- Make the Pancake Batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk the buttermilk, eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and gently stir until just combined; lumps are fine—do not overmix to keep the pancakes light and fluffy.
- Cook the Pancakes: Heat a griddle or large skillet over medium heat and lightly grease with butter or non-stick spray. Pour approximately 1/4 cup of batter onto the hot surface for each pancake. Immediately spoon or squeeze about 1 tablespoon of the cinnamon swirl mixture over the batter. Use a toothpick or knife to gently swirl the cinnamon mixture into the batter, creating a marbled effect. Cook for 2-3 minutes or until bubbles appear on the surface, then flip and cook for another 1-2 minutes, until golden and cooked through. Repeat with remaining batter and cinnamon mixture.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add more milk a little at a time until your desired consistency is reached.
- Serve: Stack the warm cinnamon roll pancakes on a plate, drizzle generously with the prepared vanilla glaze, and enjoy immediately for a delicious breakfast treat.
Notes
- Do not overmix the pancake batter to keep pancakes light and tender.
- If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes.
- Use a squeeze bottle for easier swirling of the cinnamon mixture inside the pancakes.
- If you prefer thicker glaze, reduce the amount of milk slightly.
- Keep cooked pancakes warm in a low oven while finishing the rest.
