Cinnamon Roll Pancakes
Perfect cinnamon roll pancakes!
Ingredients
Cinnamon FIlling
- 4 tablespoons unsalted butter, room temperature
- ⅓ cup brown sugar
- 1½ teaspoons ground cinnamon
Pancakes
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt, (can omit if desired)
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
Instructions
Cinnamon Filling
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In a medium bowl, stir together the butter, brown sugar, and cinnamon and place into a pastry bag or plastic baggie for piping. Set aside.
Pancakes
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In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the milk, egg, vanilla extract, and oil, until incorporated.
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Heat skillet over medium heat, and spray it with nonstick spray.
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Using a ⅛-¼ size measuring cup, pour batter onto skillet. Spread the batter out more if necessary, to about 4-inch diameters.
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Reduce the heat to medium-low.
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When your pancake begins to form bubbles around the edges, pipe the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll.
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Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom.
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Gently but quickly flip over pancake. Cook an additional 2 to 3 minutes (with temperature still on medium low), until the other side is golden as well.
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Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.
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Serve pancakes topped with a drizzle of glaze.