Cinnamon Roll Pancake Recipe
3 pancakes with cinnamon & brown sugar topped with a glaze with choice of bacon or sausage
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Ingredients
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Pancake Batter
Cinnamon Filling
Glaze
Protein Option
Method
Pancake Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until well combined.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Cinnamon Filling Preparation
- 4
Mix Cinnamon Filling
In a small bowl, mix together the brown sugar, ground cinnamon, and softened butter until it forms a paste.
Cooking Pancakes
- 5
Preheat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- 6
Cook Pancakes
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Use a spoon to swirl about 1 tablespoon of the cinnamon filling on top of each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- 7
Flip and Finish Cooking
Carefully flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through. Remove from the skillet and keep warm.
Prepare Glaze
- 8
Mix Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly. Adjust the consistency by adding more milk if necessary.
Cook Protein Option
- 9
Cook Bacon or Sausage
In a skillet, cook the bacon or sausage over medium heat until crispy and cooked through, about 5-7 minutes. Drain on paper towels.
Serve
- 10
Plate and Serve
Serve the pancakes warm, drizzled with the glaze, alongside the crispy bacon or sausage.
