Cinnamon Roll Pancakes are about ten times cooler than sliced bread. They are a basic pancake turned totally tasty, with a ribbon of cinnamon filling swirled and baked right into the fluffy goodness that is your everyday breakfast. We served ours with a basic vanilla cream syrup, and pretty much rocked our world from the inside out. Easy, tasty, totally good. Here’s how you can bring the goodness of cinnamon buns right into your morning routine.
Cinnamon Roll Pancakes may sound like a tricky recipe, but they are actually quite easy. We’ve pulled together a slideshow which walks you through each of the steps of the process. Easy peasy!
Pour Your Pancake 1 of 5Pour Your Pancake
Pipe Your Swirl 2 of 5Pipe a swirl of cinnamon right into the center of your pancake.
Pipe Your Swirl 2 3 of 5Make it a perfect swirl. The more the merrier! This stuff tastes divine!
Flip 4 of 5Use a metal spatula to carefully flip your pancake.
Serve 5 of 5Served with a drizzle of Vanilla Creame Syrup, these pancakes are sinfully delicious!
FOR THE PANCAKES:
- 1 cup spelt or all-purpose flour
- 2 teaspoons baking powder
- pinch of baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk milk
- 1 Tablespoon canola oil
- 1 large egg, lightly beaten
FOR THE CINNAMON FILLING:
- 1/2 cup butter, melted
- 2/3 cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- 3 tablespoons flour
FOR THE VANILLA CREAM SYRUP:
- 2 cups sugar
- 1 cup heavy cream
- 1/2 vanilla pod
In a medium bowl, whisk together flour, baking powder and salt. Add the milk, oil and egg then stir just until the batter is moistened. In a small bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
Place the ingredients for the syrup into a medium saucepan. Heat over medium heat until the sugar is dissolved. Remove vanilla bean before serving.
To cook the pancakes, spray a large skillet with nonstick cooking spray, then heat over medium-low heat. Pour pancake batter into your heated skillet, then pipe a spiral of the cinnamon filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve with Cream Syrup.
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