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Cinnamon Roll Pancakes with Creamy Icing Recipe

Cinnamon Roll Pancakes with Creamy Icing Recipe

Cinnamon Roll Pancakes are a delightful twist on the classic breakfast favorite, combining the fluffy goodness of pancakes with the sweet, cinnamon-filled essence of cinnamon rolls. Topped with a creamy icing, these pancakes make for a mouthwatering weekend brunch treat that everyone will love.

Why You’ll Love This Recipe

These Cinnamon Roll Pancakes are not only visually appealing but also incredibly satisfying. The rich flavors of cinnamon and buttery sweetness create a perfect harmony, making them irresistible. Plus, they’re quick to prepare and perfect for sharing with friends and family.

  • Fluffy pancakes with a cinnamon swirl.
  • Easy to make and perfect for brunch.
  • Decadent creamy icing adds a sweet finish.
  • Fun for the whole family to enjoy together.
  • Versatile enough for any occasion.

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1/4 cup powdered sugar
  • 1 tablespoon milk (for icing)
  • Maple syrup for serving

How to Make Cinnamon Roll Pancakes

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, egg, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. In a small bowl, combine the ground cinnamon and brown sugar to make the cinnamon swirl mixture.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  6. Pour about 1/4 cup of pancake batter onto the skillet. Immediately use a spoon to drizzle some of the cinnamon swirl mixture on top of the pancake.
  7. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
  8. For the icing, whisk together the powdered sugar and milk until smooth and creamy.
  9. Serve the pancakes warm, drizzled with the creamy icing and maple syrup.

Tips for the Best Results

  • Ensure your baking powder and baking soda are fresh for maximum fluffiness.
  • Avoid overmixing the batter; it’s okay if a few lumps remain.
  • Adjust the heat as necessary to prevent burning; pancakes should cook evenly and not too quickly.

Easy Variations

  • Add chopped nuts, such as walnuts or pecans, to the cinnamon swirl for added crunch.
  • Incorporate chocolate chips into the batter for a sweet twist.
  • Top with fresh fruit, like sliced bananas or berries, for a refreshing contrast.

What to Serve With It

  • Crispy bacon or sausage for a savory addition.
  • Fresh fruit salad for a light and healthy side.
  • A dollop of whipped cream for extra indulgence.

Storage and Reheating

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or microwave until warmed through.

Recipe Card

Recipe Name: Cinnamon Roll Pancakes with Creamy Icing
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 1/4 cup powdered sugar
  • 1 tablespoon milk (for icing)
  • Maple syrup for serving

Instructions:

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  2. In another bowl, mix the buttermilk, egg, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. In a small bowl, combine the ground cinnamon and brown sugar to make the cinnamon swirl mixture.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
  6. Pour about 1/4 cup of pancake batter onto the skillet. Immediately use a spoon to drizzle some of the cinnamon swirl mixture on top of the pancake.
  7. Cook until bubbles form on the surface, about 2-3 minutes. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Repeat with remaining batter.
  8. For the icing, whisk together the powdered sugar and milk until smooth and creamy.
  9. Serve the pancakes warm, drizzled with the creamy icing and maple syrup.

Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.

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