Description
Fluffy Cinnamon Roll Pancakes combine the soft texture of classic pancakes with the sweet, cinnamon-sugar swirls reminiscent of cinnamon rolls. This easy-to-make breakfast recipe features a tender buttermilk batter infused with warm cinnamon and topped with a rich cinnamon-sugar mixture for an indulgent morning treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted unsalted butter, and vanilla extract until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined; the batter should be slightly lumpy to ensure fluffy pancakes and avoid dense texture.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, mix together the brown sugar and ground cinnamon. Set aside for topping the pancakes.
- Preheat Cooking Surface: Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or cooking spray to prevent sticking.
- Pour Batter: Once hot, pour about 1/4 cup of the pancake batter onto the cooking surface for each pancake.
- Add Cinnamon Sugar: While the batter surface is still wet and bubbly, sprinkle a small amount of the cinnamon-sugar mixture evenly over each pancake.
- Cook First Side: Let pancakes cook for 2 to 3 minutes until small bubbles form on the surface and edges appear set.
- Flip Pancakes: Carefully flip each pancake with a spatula and cook for an additional 2 to 3 minutes until golden brown and fully cooked through.
- Continue Cooking: Remove cooked pancakes to a plate. Repeat the process with remaining batter, greasing the griddle as necessary.
- Serve: Serve the fluffy cinnamon roll pancakes warm, optionally drizzling with syrup or sprinkling extra cinnamon-sugar mixture to enhance sweetness.
Notes
- Do not overmix the batter; lumps ensure a fluffy texture.
- Use a nonstick skillet or well-seasoned griddle to prevent pancakes from sticking.
- For extra indulgence, drizzle with cream cheese glaze or maple syrup.
- Keep cooked pancakes warm in an oven set to 200°F (90°C) while you finish the batch.
- Buttermilk may be substituted with regular milk plus 1 tablespoon vinegar or lemon juice as a quick substitute.
