Cinnamon Roll Pancake Slam® Recipe

Combine dry ingredients

Whisk together 2 cups all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon in a large bowl until evenly distributed.

Mix wet ingredients

In a separate bowl, whisk 1 3/4 cups buttermilk, 2 large eggs, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5–10 minutes while you prepare the crumb topping and heat your griddle.

Make the crumb topping

In a medium bowl, combine 3/4 cup flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons cold cubed unsalted butter and use a pastry cutter or two forks (or your fingertips) to cut the butter into the dry ingredients until the mixture forms coarse crumbs and some pea-sized clumps. Chill the crumb topping in the refrigerator for 5–10 minutes to firm the butter slightly.

Add crumbs to batter while cooking

Reserve the crumb topping until ready to assemble pancakes; you will sprinkle a tablespoon or two of the crumb mixture directly onto pancakes while they cook so it bakes into the surface.

Prepare icing

In a bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon milk or cream, and 1/8 teaspoon salt. Beat until smooth and spreadable. If too thick, add a little more milk, 1/4 teaspoon at a time, to reach a pourable consistency. Transfer to a piping bag or squeeze bottle, or leave in a bowl for spooning.

Preheat griddle

Preheat a griddle or large nonstick skillet over medium heat (about 350°F / 175°C). Lightly grease with butter or neutral oil.

Cook pancakes with crumb topping

For each pancake, pour about 1/3 cup of batter onto the hot griddle. Immediately sprinkle 1 to 2 tablespoons of the chilled cinnamon crumb topping over the pancake, pressing lightly so crumbs stick to the batter. Cook until small bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook 1–2 minutes more until golden and cooked through. Repeat, keeping cooked pancakes warm in a low oven (200°F / 95°C) or covered.

Stack and ice

Stack pancakes (2–3 per portion or as desired). Spoon or drizzle 2–3 tablespoons of cream cheese icing over each stack while warm so it melts slightly and spreads across the tops and into the crumb layer.

Cook bacon

For crispy bacon strips: arrange 8 strips on a rimmed baking sheet and bake in a 400°F (200°C) oven for 12–18 minutes, rotating the pan once, until crisp. Alternatively, cook in a skillet over medium heat, about 4–6 minutes per side. Drain on paper towels and keep warm.

Cook sausage links

For sausage links: cook 8 links in a skillet over medium heat with a tablespoon of oil, turning frequently, until browned and cooked through, about 10–12 minutes. Reduce heat if they brown too fast to ensure they're cooked through.

Cook hash browns

Heat 2 tablespoons vegetable oil or butter in a large skillet over medium-high heat. Add 4 cups shredded hash browns in an even layer (work in batches if needed). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Press down with a spatula and cook undisturbed until the bottom is golden and crisp, about 5–7 minutes. Flip or stir and cook until crisp on the other side, 4–5 minutes more. Keep warm in the oven.

Cook eggs

Cook 4 large eggs to order: for over-easy/medium/ hard, heat a nonstick skillet with a little butter over medium heat, crack eggs in, and cook to desired doneness (about 2–3 minutes for sunny-side up, 3–4 for over-easy, 5–6 for over-medium). Season with salt and pepper to taste.

Plate the slam

Place a stack of cinnamon crumb pancakes on each plate, spoon cream cheese icing over the stack, and serve with two eggs, a generous portion of crispy hash browns, and either 2 bacon strips and 2 sausage links (or 4 of one choice) per person. Offer maple syrup on the side.