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Cinnamon Roll Pancakes

These cinnamon roll pancakes combine the fluffy satisfaction of pancakes with the warm, spiced flavor of cinnamon rolls, creating a magical breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 153
Ingredients Method Notes

Ingredients
  

For the pancakes
  • 145 g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp golden caster sugar
  • 1 tsp cinnamon
  • 1 pinch salt Generous pinch
  • 2 large eggs
  • 40 g butter, melted
  • 140 ml milk
  • 1 tbsp vegetable oil for cooking
For the cinnamon swirl
  • 3 tbsp light brown soft sugar
  • 1 tbsp maple syrup plus extra to serve
  • 40 g butter, melted remaining from pancake ingredients
  • ½ tsp cinnamon remaining from pancake ingredients
  • 3 tbsp pancake batter from prepared pancake batter
To serve
  • 6 tbsp toffee or caramel yogurt optional
  • to taste maple syrup optional, for drizzling

Method
 

Preparation
  1. In a large jug or bowl, weigh out your flour and add the baking powder, caster sugar, half the cinnamon, and a generous pinch of salt. Whisk to combine.
  2. Crack in the eggs, add half of the melted butter and all the milk. Whisk until you have a smooth batter. The batter keeps well in the fridge overnight.
Cinnamon Swirl Mixture
  1. Stir together the remaining cinnamon, light brown sugar, and maple syrup with the remaining melted butter. Add 3 tablespoons of the pancake batter and mix until smooth.
  2. Transfer this mixture to a squeezy bottle or piping bag for easy swirling.
Cooking Pancakes
  1. Heat oil in a skillet over low-medium heat. Spoon 2-3 tablespoons of batter into the pan for each pancake.
  2. Use the bottle or piping bag to pipe swirls of the cinnamon mixture on top of each pancake.
  3. Cook until bubbles form and edges set, then carefully flip and cook for another 2-3 minutes until golden brown.
  4. Keep the finished pancakes warm in a low oven while you continue to cook the remaining batter.
Serving
  1. Stack pancakes on plates and top with toffee or caramel yogurt and a drizzle of maple syrup if desired.

Notes

You can prepare the batter the evening before. If you don't have a piping bag, you can drizzle the cinnamon mixture using a spoon or a zip-lock bag with a snipped corner. Leftover pancakes can be stored in the refrigerator for up to 3 days.