Fluffy Cinnamon Roll Pancakes
Soft, buttery pancakes swirled with cinnamon-brown sugar filling and topped with vanilla glaze — a sweet swirl of joy for your holiday breakfast.
Equipment
- Mixing bowl
- Whisk
- Nonstick skillet or griddle
- Piping or zip-top bag
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk or milk + 1 tsp vinegar
- 1 large egg
- 2 tablespoons melted butter plus extra for cooking
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
Make the swirl:
- In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Pour into a small piping bag or zip-top bag; set aside.
Prepare the batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just mixed (batter should be slightly lumpy).
Cook the pancakes:
- Heat a nonstick skillet over medium heat and brush with butter. Pour ¼ cup of batter for each pancake. When bubbles form, pipe a swirl of cinnamon mixture on top. Flip gently and cook another 1–2 minutes until golden.
Make the glaze:
- Whisk powdered sugar, milk, and vanilla until smooth.
Serve:
- Stack pancakes, drizzle with glaze, and serve warm.
Notes
💡 Use a piping bag with a small tip for neat swirls — the filling spreads as it cooks.
🧊 Store leftovers in an airtight container up to 3 days; reheat in toaster or skillet.
🧊 Store leftovers in an airtight container up to 3 days; reheat in toaster or skillet.