Cinnamon Roll Pancakes Recipe
There are few things better in this world than warm cinnamon rolls in the morning, now combine that with a light, fluffy pancake and you have HEAVEN! Or, cinnamon roll pancakes, the perfect way to start, continue or end the day!
Equipment
- Pancake or Non-stick pan
- Whisk
- A couple of spatulas
- Large bowl
Ingredients
Pancake Batter
- 300 g plain flour (2 1/2 cups)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3 tbsp oil (any oil will do)
- 240 ml buttermilk (1 cup)
- 3 eggs
- 1 tsp vanilla extract
Cinnamon Swirl
- 115 g butter (1/2 cup)
- 2 - 3 tsp ground cinnamon (adjust according to taste)
- 100 g light brown sugar (1/2 cup)
- 100 g caster sugar (1/2 cup)
Vanilla Cream Cheese Topping
- 110 g cream cheese (1/2 cup)
- 50 g butter (3.5 tbsp)
- 1 tsp vanilla extract
- 250 g icing sugar (2 cups)
- 2 - 3 tbsp milk
Instructions
Pancake Batter
- Start by sifting together the flour and baking powder into a large bowl.
- Then add in the sugar and salt, mix well.
- Next, crack in the eggs, pour in the buttermilk, oil and vanilla, whisk till smooth and fully incorporated. (If you don't have buttermilk, simply mix 250ml (1 cup) of milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the egg mixture.)
- Set the pancake batter aside for 10 minutes before cooking.
Cinnamon Swirl
- For the cinnamon roll filling, mix softened butter, cinnamon and both sugars together in a bowl, until you have a smooth paste.
- Fill a piping bag or food bag with the cinnamon roll filling and cut off a small bit off the tip.
Vanilla Cream Cheese Topping
- For the cream cheese frosting, place the cream cheese and butter into a microwave safe bowl and microwave for around 10 - 15 seconds, until they slightly soften.
- Then you can whisk in the cream cheese mixture and add in the icing sugar, milk and vanilla, and whisk until smooth and light, or you could place everything into a blend and blend, until light and smooth.
- Taste and adjust if needed. Set this to the side.
Making the Pancakes
- Heat up a non-stick pancake pan, crepe pan or frying pan, on a low heat. Make sure your pan is on low heat throughout!
- Once the pan is hot, you're ready to make your pancakes.
- Pour the batter into the pan about ½ a cup at a time (this will make 8 large pancakes, you can make them smaller if you’d like!) and pipe on a swirl of the cinnamon roll filling, leaving some space on the edge of the pancake. (Don’t add too much filling or your pancakes will burn easily and be really hard to cook!)
- Allow bubbles to rise to the surface and begin to pop and then flip the pancake and cook for about 1 minute and flip the pancake back over, before placing onto a tray or plate.
- Now the pancakes are ready to serve, pour over the cream cheese frosting and enjoy!
Notes
- MAKE SURE - you use a non-stick pan, ideally a pancake or crepe pan
- MAKE SURE - you cook the pancakes on a low heat throughout
- MAKE SURE - you don't add too much filling or pipe the filling too close to the edge!
- Use a piping bag - to pipe that classic cinnamon swirl, you could also use a food bag!
- Extra Filling - makes amazing cinnamon toast!
- If you don’t have buttermilk - If you don't have buttermilk, simply mix the milk with 2 tbsp of lemon juice or vinegar and let it sit for around 10 minutes, before adding it into the pancake batter.