Cinnamon Roll Pancakes are made with the best parts of a traditional cinnamon roll, but in a stack of pancakes instead. Enjoy on a special weekend or a holiday, topped with syrup, icing or whipped cream.
Course Breakfast and Brunch Recipes
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 4-6 servings
Author Nicole Cook | Daily Dish Recipes
1 ½cupsall purpose flour
3 ½teaspoonsbaking powder
For Cinnamon Swirl:
⅔cuppacked light brown sugar
Start by heating your griddle to 375 degrees F. It needs to preheat about 10 minutes. After 10 minutes, lower the temperature to about 365 degrees F before adding pancake batter.
In a large bowl, combine the flour, baking powder, salt, granulated sugar and cinnamon. Once whisked, create a well in the center of the dry ingredients and pour in the milk, eggs, butter and vanilla. Mix until combined.
In a small bowl, combine the brown sugar, melted butter and cinnamon until smooth. Pour your completed mixture into a zip top bag and snip off about ¼" off a corner and set aside until ready. For best results, store bag with the snipped corner upright in a glass or container.
Once your griddle is ready, use a ladle and spoon out about ¼ cup of pancake batter. If you move quickly, you can probably spoon out about 4-6 pancakes.
Grab your cinnamon swirl bag, and immediately swirl in a large circle ending in the middle of each pancake. (see photo in post for an example)
Cook each pancake until bubbles break the surface of the pancakes, and the undersides are golden, about 2 minutes.
Flip with a spatula and cook about 1 minute more.
Serve warm with syrup, whipped cream or icing. Enjoy!