Fluffy Cinnamon Roll Pancakes Recipe
Why You’ll Love This Delight
Alright, let me just start by saying that fluffy cinnamon roll pancakes are basically a breakfast dream come true. I remember the first time I made these for my family, I was so nervous they’d be a flop (spoiler: they weren’t!). My family goes crazy for them because they combine the best parts of cinnamon rolls and pancakes. I mean, how can you go wrong with that? And just a heads up, I make these when I’m in need of a little comfort food (you know what I’m talking about!).
Ingredients You’ll Need
- 1 cup all-purpose flour (I’ve used whole wheat in a pinch, still great!)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (any kind really, almond milk works too)
- 1 egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl: 1/4 cup butter, melted, 1/4 cup packed brown sugar (if you run out, white sugar with a dash of molasses does the trick), and 1 tablespoon ground cinnamon
Directions, or How I Do It Anyway
- First, whisk together the flour, sugar, baking powder, and salt in a large bowl. This is where I usually spill some flour, but hey, it’s part of the experience, right?
- In another bowl, mix the milk, egg, melted butter, and vanilla. Pour this wet mix into the dry ingredients, and stir until just combined. Don’t overmix or you’ll lose that fluffiness we’re after.
- For the cinnamon swirl, mix melted butter, brown sugar, and cinnamon. You can use a piping bag or just a zip-top bag with a snipped corner to swirl this into your pancakes.
- Heat a non-stick pan over medium heat. Pour about a 1/4 cup of batter onto the pan, then swirl some of your cinnamon mixture on top. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Repeat with the rest of the batter—this is usually when I sneak a taste.
Little Tips I’ve Learned
Don’t sweat it if your swirls aren’t perfect; they still taste amazing. If your cinnamon swirl mixture hardens, just pop it in the microwave for a few seconds.
Variations I’ve Experimented With
I’ve tried adding a pinch of nutmeg for an extra kick, and once I attempted to add apple chunks—let’s just say, the texture wasn’t quite right. However, blueberries are a delightful addition!
What if I Don’t Have the Right Equipment?
No piping bag? No problem! Just use a spoon to drizzle the cinnamon mixture—it might look a bit rustic, but it works.
Keeping and Storing
If there’s any left (which there usually isn’t), store them in an airtight container in the fridge. Though honestly, in my house, they never last more than a day!
How We Serve ‘Em Up
We like ours with a dollop of cream cheese icing, almost like a real cinnamon roll (but quicker). And sometimes, if I’m feeling fancy, a dash of maple syrup on top.
Pro Tips (or Lessons Learned the Hard Way)
Once, in my impatience, I flipped the pancakes too soon—big mistake. Let those bubbles be your guide, folks!
FAQ from the Pancake Curious
Can I make these gluten-free? Absolutely! Just swap the flour for your favorite gluten-free blend. I haven’t tried it myself, but I’ve heard good things.
What’s the best way to reheat them? I tend to think a quick zap in the microwave works, but if you have the time, a few minutes in the oven keeps them nice and fluffy.
Do I have to use a non-stick pan? Not strictly, but it sure makes life easier. If you use a regular pan, just make sure it’s well-greased!
