Cinnamon Roll Pancakes
User Reviews
5.0
9 reviews
Excellent
Cinnamon Roll Pancakes
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These Cinnamon Roll Pancakes bring together the best of both worlds.
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Ingredients
For the Pancakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups milk more if needed
- 2 large eggs room temperature
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
For the Cinnamon Swirl
- 2 ½ tablespoons melted unsalted butter
- ¼ cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
For the Frosting (Optional)
- 2 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon milk may not need all of it
Instructions
- To make the pancakes, in a large bowl, combine flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together milk, eggs, 2 tablespoons melted butter, and vanilla.
- Create a well in the dry ingredients and add the wet ingredients. Stir with a spoon just until moistened, the batter should be lumpy.
- To make the cinnamon swirl, combine the butter, brown sugar, flour, cinnamon, and 3 tablespoons of the prepared pancake batter. Mix well and transfer to a piping bag with a thin tip or freezer bag and snip off the corner.
- To make the frosting, mix cream cheese & butter with a hand-mixer on high until fluffy. Add in powdered sugar 1/4 cup at a time until mixed in. Mix in vanilla and salt. Add the milk a little bit at a time to reach desired consistency.
- To cook the pancakes, heat a lightly oiled non-stick skillet or griddle to medium heat (350℉). Scoop ¼ cup portions of batter onto the griddle. Gently squeeze a swirl of the sugar mixture into each pancake.
- Once the bottom of the pancake is golden and bubbles on the top side begin to pop, flip the pancakes and cook for an additional two to three minutes or until cooked through. Wipe the skillet with a damp paper towel between batches.
- Top with frosting and serve warm.
Notes
- The frosting can be thicker and spread over the pancakes or thinned out with milk and poured or drizzled over the pancakes.
- Leftover cinnamon roll pancakes can be stored in the refrigerator for up to 4 days.
- Nutritional information is per pancake and does not include optional frosting.
Nutrition Information
Show Details
Calories
177
(9%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
121mg
(5%)
Potassium
226mg
(6%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
264IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
112mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177 | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 121mg | 5% |
| Potassium | 226mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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