Cinnamon Roll Pancakes; big fluffy pancakes with all the cinnamon brown sugary goodness of cinnamon rolls. Even the icing! Fast enough to make for breakfast anytime or for dinner, I don’t judge.
I dreamt these up literally one night. I have no idea what was going on that I was dreaming about pancakes, but the kindergartner was certainly a willing test subject to run through five or ten batches for quality control. Generally speaking we have not been a ‘get all crazy with the pancakes’ group. Plain or plain with maple syrup and butter is about it. I think I made one in the shape of an H once and Hank was too horrified to eat it. So needless to say I haven’t bothered to get jiggy with them.
I have been using a lot of cinnamon recently though, and the thought of mixing cinnamon, brown sugar and butter and slathering it on a stack of pancakes sounded mighty good. And then of course you have to have the icing drizzle, otherwise they wouldn’t be cinnamon rolls!
To make these super speedy, I use my DIY Make Ahead Baking Mix, which I’ll be posting soon. I’ve written it up as an individual batch in this recipe, but feel free to use whatever you like to use for pancakes until I get back to you with the magic mix I will be requiring you to use. Okay, requiring is a little rough. How about encouraging strongly? Trust me, with the million things you can make with that baking mix, you will want to.
In the meantime, enjoy these Cinnamon Roll Pancakes and feel free to double up on the icing if you’re so inclined; grownups’ prerogative.
- 1 cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ⅔ cup warm milk
- 2 tablespoons butter, melted
- 1 egg
- optional: scant ⅛ teaspoon vanilla
- 1 tablespoon butter
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ cup powdered sugar
- 1 teaspoon milk or water
- Mix dry ingredients together completely.
- In separate bowl, mix warm milk and melted butter. Whisk in egg completely and vanilla if using. Gently stir wet mix into dry ingredients just until blended stopping before all lumps are gone.
- Heat a skillet, or whatever you like to use for pancakes. Oil or butter pan if necessary, I use nonstick so I don't bother.
- Drop batter by scant ¼ cup, spreading slightly if needed. Cook until bubbles appear and edges are dry and then flip. If bottoms are getting too brown, lower heat or if they're not browning raise heat.
- Remove pancakes to plate and cook the rest of the pancakes.
- While pancakes are cooking, make filling by melting butter and stirring in brown sugar and cinnamon. Make icing by stirring powdered sugar and milk or water together until smooth.
- Slather pancakes withe filling, stack and drizzle with icing.