Cinnamon Roll Pancakes

If you enjoy fluffy, irresistibly delicious pancakes, these will be a treat. They’re so tasty that I often whip them up for Saturday morning breakfasts. They are always a hit. I learned how to make pancakes back in the 90s, and cinnamon roll pancakes were always a delicious weekend treat. I always looked forward to enjoying these pancakes while watching the Saturday morning cartoon lineup. It instantly transports me back to being 10 years old, sitting on the floor at 6 a.m. with a plate of pancakes, watching cartoons. Oh, how I miss those days. Those days were so simple and carefree.

So, let’s make some retro pancakes and take a walk down memory lane.

INGREDIENTS:

PANCAKES:

1 1/2 C. All-purpose flour
2 Tbsp. Sugar
2 Tsp. Baking powder
1/2 Tsp. Baking soda
1/2 Tsp. Kosher salt (or 1/4 tsp. fine salt)
1 Egg
1 1/4 C. Buttermilk
3 Tbsp. Butter – Melted (unsalted)
1 Tsp. Vanilla

CINNAMON SWIRL:

1/4 C. Butter – room temp
1/3 C. Brown sugar
1 Tbsp. All-purpose flour
1 1/2 Tsp. Cinnamon
1/4 Tsp. Kosher salt (or a pinch of fine salt)

GLAZE:

1/2 C. Powdered Sugar
2-3 Tbsp. Milk (more or less as needed)
1/4 Tsp. Vanilla

DIRECTIONS:

1. 1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure there are no lumps of baking powder or baking soda.
2. 2. In another bowl, whisk together the egg, buttermilk, and vanilla until smooth.
3. 3. Add the wet ingredients to the dry ingredients and stir together with a wooden spoon. There may be a few lumps, but that’s okay. Once combined, set it aside for now.
4. 4. In a small bowl, mix together the softened butter, brown sugar, flour, cinnamon, and salt. Mix until well combined and smooth. Spoon the mixture into a piping bag with the end snipped off, a small Ziploc bag with the end snipped off, or a small squeeze bottle. The squeeze bottle should have a wide enough opening to let the mixture pour out smoothly. Set aside for now.
5. 5. Heat a skillet or griddle pan over medium-low heat. Melt a pat of butter in the pan. Scoop out 1/4 cup of the batter and pour it onto the hot pan. You may have to help spread the batter out slightly.
6. 6. Cook the pancakes until bubbles begin to form. Gently squeeze some of the cinnamon swirl mixture onto the top of the pancakes. I do a spiral shape. Continue to cook the pancakes until the edges are set and the bubbles pop and stay open. Gently flip the pancakes over to the other side and allow them to cook for 1 to 2 more minutes to fully cook through. DO NOT PRESS THE PANCAKES DOWN. Repeat with the remaining pancakes.
7. 7. Remove the pancakes to a serving platter.
   8. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.

SERVING:

1. 1. Place the pancakes on a plate and drizzle a bit of glaze over the tops. Add some maple syrup if you wish.
2. 2. Serve with a side of eggs, bacon, sausage, some fruit, or as desired.

NOTES:

• * Do not melt the butter for the cinnamon swirl. It will be a mess. Trust me. I know… yeah.
• * Do not cook these pancakes on medium or medium-high heat. You want these to cook a bit slower so you have enough time to add the swirl onto the pancakes before the tops of the batter set before flipping.
• *Add butter between each batch of pancakes so that they get a nice crisp edge to them.
• * You can double or triple this recipe to fit your family. If you want more glaze, then double that as well.
• * These are just as delicious the next day if you have any leftovers. I store them in a container with a lid in the fridge.
• * If you do not want to make the swirl, no problem. Just make the pancakes as is and then put a bit of the cinnamon butter on top of the pancakes along with a drizzle of the glaze. They will still be delicious, and if you have a picky eater who doesn’t want the swirl, then the crisis is averted. Lol.