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cinnamon roll pancake recipe Iced Spiral Cinnamon Roll Pancakes
- Total Time: 40 minutes
- Yield: 8 servings (12-16 pancakes) 1x
- Diet: General
Description
These Iced Spiral Cinnamon Roll Pancakes offer a comforting bakery feel without the fuss, perfect for busy mornings. It’s a delightful, family-friendly balance of sweet indulgence and hearty satisfaction, surprisingly quick, and budget-friendly.
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups milk
- 2 large eggs
- 2 Tbsp granulated sugar
- 0.25 cup packed brown sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1.5 tsp vanilla extract
- 1 Tbsp cinnamon
- 0.375 cup unsalted butter, melted
- 1 cup powdered sugar
- a pinch salt
Instructions
- Whisk Dry Ingredients: In a large bowl, combine 1.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, and a pinch of salt. Whisk for 30 seconds until well combined, ensuring even leavening.
- Combine Wet Ingredients: In a separate medium bowl, whisk together 1 cup milk, 2 large eggs, 0.25 cup melted butter, and 1 tsp vanilla extract until smooth and uniform in color.
- Mix Batter: Gently pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Lumps are perfectly okay and indicate you (have not) overmixed; overmixing develops gluten, leading to tough pancakes. The batter should look thick, about 1 minute.
- Make Cinnamon Swirl Paste: In a small microwave-safe bowl, melt 2 Tbsp butter (about 30 seconds). Stir in 0.25 cup packed brown sugar and 1 Tbsp cinnamon until a smooth, thick paste forms, taking about 1 minute. The paste should be easily drizzly but not runny.
- Cook Pancakes: Heat a 10-inch skillet or griddle to medium-low (300-325 degreesF). Lightly grease the surface. Pour 0.25 cup of batter per pancake onto the hot surface. The batter will spread slightly, forming a neat circle. Cook for 2-3 minutes.
- Add Swirl: Immediately after pouring the batter, drizzle the cinnamon paste in a spiral pattern onto each pancake using a squeeze bottle or a small spoon. The paste will settle into the wet batter.
- Flip and Finish: Cook until bubbles appear on the surface and the edges look set and slightly golden, about 2-3 minutes. Carefully flip each pancake and cook for an additional 2-3 minutes on the second side until deeply golden brown and cooked through. Repeat with remaining batter.
- Prepare Icing: In a small bowl, whisk 1 cup powdered sugar with 2 Tbsp milk and 0.5 tsp vanilla extract until smooth and drizzly. Add more milk, 0.5 tsp at a time, if a thinner consistency is desired. Drizzle generously over warm Iced Spiral Cinnamon Roll Pancakes.
Notes
Use a squeeze bottle for the cinnamon swirl for quick and mess-free drizzling. For quicker prep, measure dry ingredients the night before or make the cinnamon paste ahead of time and gently rewarm. If pancakes stick, add more oil to the griddle. If batter is too thin, stir in 1-2 tablespoons of flour. If pancakes burn, lower the griddle temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 340 calories
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg