Cinnamon Roll Pancakes
Ingredients:
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk
1 egg
2 tbsp melted butter
1 tsp vanilla extract
For the cinnamon swirl:
1/4 cup butter, melted
1/4 cup brown sugar
1/2 tsp ground cinnamon
For the glaze:
1/2 cup powdered sugar
1 tbsp milk
1/4 tsp vanilla extract
Directions:
In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla. Pour into dry ingredients and stir until just combined.
For the swirl, combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a ziplock or piping bag.
Heat a nonstick skillet over medium heat and grease lightly. Pour 1/4 cup batter into the skillet.
Pipe a spiral of the cinnamon mixture over the pancake as it cooks.
Cook until bubbles form on top, then flip and cook another 1-2 minutes. Repeat with remaining batter.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over warm pancakes.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 275 kcal | Servings: 4 pancakes
Tips:
Use a squeeze bottle for the swirl for easy control.
Let the cinnamon swirl sit for a few minutes to thicken before piping.
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