Cinnamon Roll Pancakes Recipe
brown sugar/bourbon butter/ vanilla icing/candied pecans
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Ingredients
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Pancake Batter
Cinnamon Swirl
Bourbon Butter
Vanilla Icing
Candied Pecans
Method
Pancake Batter
- 1
Prepare the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined.
- 2
- 3
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.
Cinnamon Swirl
- 4
Make the Cinnamon Swirl
In a small bowl, mix the brown sugar and ground cinnamon. Melt the butter and combine it with the sugar-cinnamon mixture until it resembles a paste.
Bourbon Butter
- 5
Prepare the Bourbon Butter
In a small saucepan, melt the butter over low heat. Stir in the brown sugar and bourbon until smooth. Remove from heat and set aside.
Vanilla Icing
- 6
Mix the Vanilla Icing
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the consistency with more milk or powdered sugar as desired.
Candied Pecans
- 7
Make the Candied Pecans
In a saucepan over medium heat, combine the pecans, granulated sugar, water, and salt. Stir continuously until the sugar dissolves and the mixture begins to bubble. Continue cooking until the liquid thickens and coats the pecans. Remove from heat and allow to cool on parchment paper.
Cooking Pancakes
- 8
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about 1/4 cup of pancake batter onto the skillet. Use a spoon to create a swirl pattern with the cinnamon mixture on top of the pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 9
