Imagine waking up to the most decadent, mouthwatering breakfast that combines the best of two worlds - fluffy pancakes and gooey cinnamon rolls. These Cinnamon Roll Pancakes are not just a meal; they're a breakfast experience that will transform your mornings from ordinary to extraordinary! With a perfect swirl of cinnamon sugar and a drizzle of cream cheese icing, these pancakes are about to become your new weekend obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup cinnamon sugar
- 1/2 cup cream cheese icing
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate bowl, beat the large egg and then mix in the milk and melted butter until thoroughly incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; some small lumps are okay.
- Prepare the cinnamon swirl by mixing the cinnamon sugar with a small amount of melted butter to create a smooth, pipeable mixture. Transfer this to a squeeze bottle or piping bag.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease the surface with butter or cooking spray.
- Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Allow the pancake to cook for about 1-2 minutes until small bubbles form on the surface.
- Quickly squeeze the cinnamon sugar mixture in a spiral pattern on top of the pancake while the first side is cooking.
- When the bottom is golden brown and bubbles have formed, carefully flip the pancake and cook the other side for an additional 1-2 minutes, being careful not to burn the cinnamon swirl.
- Repeat the process with remaining batter, adjusting heat as needed to prevent burning.
- Once all pancakes are cooked, drizzle generously with cream cheese icing.
- Serve warm, garnished with additional cinnamon sugar or a sprinkle of powdered sugar if desired.
Tips
- Temperature is Key: Ensure your griddle is at medium heat to prevent burning the delicate cinnamon swirl.
- Piping Technique Matters: Use a squeeze bottle or piping bag for the cinnamon sugar mixture to create a beautiful, even spiral.
- Don't Overmix: Gently combine wet and dry ingredients to keep your pancakes light and fluffy.
- Cinnamon Sugar Consistency: Mix the cinnamon sugar with a touch of melted butter to create a smooth, easily pipeable mixture.
- Timing is Crucial: Wait for those small bubbles to form before adding the cinnamon swirl and flipping.
- Icing Hack: Warm the cream cheese icing slightly to make it more drizzle-friendly.
- Serve Immediately: These pancakes are best enjoyed warm, right off the griddle, when the cinnamon swirl is still gooey and the icing is freshly drizzled.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 7g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
