Cinnamon Roll Pancakes
Elevate your breakfast game with these fluffy cinnamon roll pancakes, drizzled with a sweet glaze.
Ingredients
Pancake Batter
- 1 cup all-purpose flour Can swap for gluten-free flour.
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
- 1 large egg
- 2 tablespoons melted butter
Cinnamon-Sugar Mixture
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
Instructions
Preparation
- In a big bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, egg, and melted butter until creamy.
- Combine the wet ingredients with the dry ingredients and mix gently until just blended.
- In a small bowl, mix the brown sugar and cinnamon together.
Cooking
- Heat a skillet over medium heat and pour in pancake batter to form small rounds.
- Before flipping, drizzle a little of the cinnamon-sugar mixture on top of each pancake.
- Flip the pancakes when they bubble and cook until golden brown.
- To make the glaze, mix powdered sugar with milk or cream until smooth and drizzle over warm pancakes.
Notes
For meal prep, batter can be made the night before. Leftovers can be stored in an airtight container for 2-3 days, or frozen with parchment paper layers.