Swirled Cinnamon Roll Pancakes

$- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 cup milk - 1 large egg - 2 tablespoons melted unsalted butter - 1 teaspoon pure vanilla extract - 1/4 cup packed brown sugar - 1 tablespoon ground cinnamon - 2 tablespoons softened unsalted butter For the cream cheese frosting, you will need: - Cream cheese - Powdered sugar - A splash of milk - Vanilla extract The cream cheese frosting adds a sweet and tangy finish. It balances the cinnamon flavor well. You can adjust the sweetness by adding more powdered sugar if you like it sweeter. This frosting is easy to make and elevates the pancakes. Just mix all the ingredients until smooth. Drizzle it on top for a lovely presentation. Each ingredient plays a key role. The all-purpose flour gives structure. Sugar adds sweetness, while baking powder helps the pancakes rise. Salt enhances all flavors. For the filling, brown sugar and cinnamon create that warm, cozy taste. Butter makes it all rich and smooth. These ingredients come together to create a delicious breakfast treat. You can find most of them in your kitchen. If you want to make it even better, try using high-quality vanilla extract. Your pancakes will taste amazing! {{ingredient_image_2}} In a large bowl, start by adding 1 cup of all-purpose flour. Then, add 2 tablespoons of granulated sugar. Next, sprinkle in 1 tablespoon of baking powder and 1/2 teaspoon of salt. Use a whisk to mix these dry ingredients well. This step is key for even flavor in your pancakes. In another bowl, combine 1 cup of milk with 1 large egg. Pour in 2 tablespoons of melted unsalted butter and add 1 teaspoon of pure vanilla extract. Whisk these wet ingredients together until smooth. This mixture will help make your pancakes fluffy. Now, it's time to bring the two mixtures together. Gradually pour the wet ingredients into the dry ingredients. Use a spatula to stir gently. Stop mixing when the batter is just combined. A few lumps are okay, as over-mixing can make your pancakes tough. For the cinnamon filling, take a small bowl and mix 1/4 cup of packed brown sugar with 1 tablespoon of ground cinnamon. Add 2 tablespoons of softened unsalted butter. Use a fork to mix until it forms a smooth paste. This filling gives your pancakes that sweet, cinnamon swirl. Heat a non-stick skillet over medium heat. Make sure it's hot before adding batter. For each pancake, pour about 1/4 cup of batter onto the skillet. With a spoon or piping bag, swirl about 1 tablespoon of cinnamon filling over the batter. Cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes, until golden brown. Repeat with the rest of the batter, adding more butter if needed. Stack the pancakes warm and drizzle with cream cheese frosting for a tasty finish. To cook perfect pancakes, preheat your skillet on medium heat. This helps the pancakes rise and cook evenly. A hot skillet allows the batter to sizzle when it hits the pan. You want that nice golden brown color, so don’t rush it! Mix the batter gently. Over-mixing makes tough pancakes. Stir until just combined, leaving a few lumps. This keeps them fluffy and light. Remember, less is more when it comes to mixing! Presentation counts! Stack the pancakes high for a stunning look. You can sprinkle some cinnamon on top or add walnuts for crunch. Serve them with fresh fruit or a dollop of whipped cream. This makes for a fun and tasty breakfast! Pro Tips Use Fresh Ingredients: Ensure your baking powder is fresh for maximum fluffiness in your pancakes. Check the expiration date before use. Perfect Pancake Temperature: Preheat your skillet to medium heat. If it's too hot, the pancakes will burn before cooking through; too cool, and they won’t rise properly. Swirl Technique: Use a piping bag for the cinnamon filling for more control over the swirl design. Alternatively, a squeeze bottle works well too! Make Ahead: Prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking in the morning. {{image_4}} You can make these pancakes even more fun! Try adding chocolate chips or nuts. Chocolate chips blend well with the sweet cinnamon. They melt and create pockets of gooey goodness. Nuts add a nice crunch. You might use walnuts or pecans for a tasty twist. Just sprinkle a handful into the batter before cooking. Mix and match flavors to find your favorite! Want a gluten-free version? It’s easy! Swap the all-purpose flour for gluten-free all-purpose flour. Make sure it has a good blend of starches and flours. Also, check that your baking powder is gluten-free. This way, you can enjoy these pancakes without worry. They will still taste great and have a fluffy texture. If you are looking for a vegan twist, I have you covered! Replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond milk instead of regular milk. For the butter, try coconut oil or a vegan butter alternative. These swaps keep the pancakes delicious while being plant-based. Enjoy the same tasty experience with these simple changes! To store leftover pancakes, first let them cool completely. Place them in an airtight container. You can stack them with parchment paper in between to prevent sticking. Keep the container in the fridge for up to three days. This way, you will have a tasty breakfast ready to go! If you want to save pancakes for later, freezing is the best option. First, let the pancakes cool. Then, place a sheet of parchment paper between each pancake. This helps them stay separate. Next, wrap them tightly in plastic wrap and place them in a freezer bag. They will keep well for up to two months. When you are ready to enjoy them, just thaw and reheat. To reheat pancakes, you have a few easy options. You can use a microwave. Just place one or two pancakes on a microwave-safe plate. Heat them for about 20-30 seconds. If you want them crispy, use a skillet. Heat a non-stick skillet over low heat. Warm each pancake for about a minute on each side. This gives them a nice texture, just like fresh! To store leftover pancakes, let them cool first. Then, stack them and place in an airtight container. You can keep them in the fridge for up to three days. For longer storage, freeze the pancakes. Separate each pancake with parchment paper to avoid sticking. When you want to eat them, just reheat in the toaster or microwave. Yes, you can make the batter ahead of time. Mix all the dry and wet ingredients separately. Store each mixture in the fridge. When you're ready to cook, combine the two mixtures. This way, the batter stays fresh and ready for your delicious pancakes. You can tell pancakes are done when bubbles form on the surface. Look for small bubbles that pop. After flipping, the other side should turn a nice golden brown. Use a spatula to check if they are firm to the touch. This means they are cooked through and ready to eat. This article covered how to make delicious swirled cinnamon roll pancakes. We discussed key ingredients, step-by-step instructions, and helpful tips. You learned about flavor variations and storage options to keep your pancakes fresh. Remember, cooking is fun! Experiment with different flavors or storage methods. Enjoy making and sharing these tasty pancakes with friends and family. Happy cooking!$

Swirled Cinnamon Roll Pancakes

Delicious pancakes with a cinnamon swirl and cream cheese frosting.

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted unsalted butter
1 teaspoon pure vanilla extract
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons softened unsalted butter (for the cinnamon filling)
to taste cream cheese frosting (for drizzling)

Instructions

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until all the dry ingredients are well combined and set aside.
In a separate bowl, whisk together the milk, large egg, melted butter, and vanilla extract until the mixture is smooth and homogeneous.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix; it’s perfectly fine if a few lumps remain in the batter.
In a small bowl, combine the packed brown sugar, ground cinnamon, and softened butter. Use a fork to mix these ingredients thoroughly until they form a smooth cinnamon filling paste. Set this aside.
Preheat a non-stick skillet or griddle over medium heat. Ensure it’s hot before adding the batter for optimal cooking.
For each pancake, pour approximately 1/4 cup of the pancake batter onto the preheated skillet. Using a spoon or a piping bag, swirl about 1 tablespoon of the cinnamon filling over the pancake batter in a spiral pattern.
Cook the pancake until bubbles start to form on the surface, about 2-3 minutes. Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until it turns a delightful golden brown.
Repeat the cooking process with the remaining batter and cinnamon filling, adding a little extra butter to the skillet if necessary to prevent sticking.
Once all the pancakes are cooked, stack them on a plate while they are still warm. Generously drizzle cream cheese frosting on top for a delicious finish.

Notes

Stack the pancakes high for an impressive visual and garnish with a sprinkle of cinnamon or a few walnuts for added texture. Serve alongside fresh fruit or a dollop of whipped cream for an extra indulgent treat.

Keyword breakfast, cinnamon, pancakes