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To make the best cinnamon roll pancakes, you need the following: - 1 cup all-purpose flour - 2 tablespoons sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Cinnamon Swirl: - 1/4 cup brown sugar - 1 tablespoon ground cinnamon - 2 tablespoons unsalted butter, softened Cream Cheese Glaze: - 4 ounces cream cheese, softened - 1/2 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract You can make these pancakes with some simple swaps: - Flour: Use whole wheat flour for a healthier option. - Sugar: Try coconut sugar or a sugar substitute for lower calories. - Buttermilk: If you don’t have buttermilk, mix regular milk with vinegar or lemon juice. - Egg: Use a flax egg or applesauce for a vegan version. - Cream Cheese: Substitute with dairy-free cream cheese for a non-dairy glaze. Each serving of cinnamon roll pancakes has about: - Calories: 350 - Protein: 8g - Carbohydrates: 50g - Fat: 15g - Fiber: 2g These pancakes are a sweet treat but still offer some nutrition. Enjoy them on special mornings without guilt! To make the cinnamon swirl, first grab a small bowl. Add 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon. Mix these two until well combined. In another bowl, take 2 tablespoons of softened unsalted butter and blend it into the sugar-cinnamon mixture. It should turn into a paste. Set this mixture aside for later. This swirl will give the pancakes their delightful cinnamon flavor. Next, let's focus on the pancake batter. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. In a separate bowl, combine 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Pour the wet ingredients into the dry ones. Mix gently until just combined. Remember, do not overmix! This will keep your pancakes light and fluffy. Now it's time to cook! Preheat a non-stick griddle or skillet over medium heat. Lightly grease it with butter or cooking spray. Pour 1/4 cup of pancake batter onto the hot surface. Immediately add a swirl of your cinnamon mixture on top. You can use a condiment bottle or a spoon to create a nice spiral pattern. Cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for an additional 2 minutes, or until it turns golden brown. Repeat this process with the remaining batter. You can find the full recipe for additional details and tips. Enjoy your cooking adventure! Flipping pancakes can be tricky. Here’s how to do it right. Wait until bubbles form on the surface of the pancake. This shows it’s ready to flip. Use a wide spatula for a smooth turn. Slide the spatula under the pancake and lift it gently. Turn the pancake quickly but carefully. You want it to land flat on the pan. If you master this, you’ll have perfect pancakes every time. Serving is key to enjoying these pancakes. Stack them high on a large plate. Drizzle the cream cheese glaze generously over the top. You can add a sprinkle of powdered sugar for extra sweetness. Try placing a few pecans on top for crunch. This not only looks great but tastes amazing too. For a fun touch, serve with fresh fruit on the side, like strawberries or bananas. You can make these pancakes even better with toppings. Here are some ideas: - Maple syrup for sweetness - Whipped cream for creaminess - Chopped nuts for crunch - Fresh berries for a fruity twist - A dusting of cinnamon for warmth Feel free to mix and match these toppings! They can change the flavor and make your breakfast exciting. The full recipe gives you the base, but the toppings let you personalize your meal. {{image_2}} You can make vegan cinnamon roll pancakes easily. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use non-dairy milk instead of buttermilk. Almond milk or oat milk works well. For the butter, you can use coconut oil or vegan butter. The taste will still be sweet and delicious. For a gluten-free twist, swap out regular flour. Use a gluten-free all-purpose flour mix. Make sure the mix has a binding agent. This will help the pancakes stick together well. If your mix lacks this, add a tablespoon of ground flaxseed or chia seeds. Follow the same steps from the Full Recipe. You will get fluffy pancakes without gluten. Add fruits or nuts to your pancakes for extra flavor. Blueberries or sliced bananas are great choices. Just fold them into the batter gently. If you like nuts, chopped pecans or walnuts add a nice crunch. You can also experiment with spices. A dash of nutmeg or cardamom can give your pancakes a unique twist. Customize them to your taste! You might have some pancakes left after a tasty breakfast. To store them, stack the pancakes in an airtight container. Place a piece of parchment paper between each pancake. This helps keep them from sticking together. You can store them in the fridge for up to three days. When you want to enjoy leftover pancakes, you have a few easy ways to reheat them. The microwave is quick. Just place a pancake on a microwave-safe plate and heat for 20-30 seconds. If you want them crispier, use a skillet. Heat the skillet on low and warm each side for about one minute. Freezing is a great option if you want to save pancakes for later. Let the pancakes cool completely first. Then, stack them with parchment paper between each one. Wrap the stack tightly in plastic wrap. Place the wrapped stack in a freezer bag. They can last up to two months in the freezer. When you're ready to eat them, thaw in the fridge overnight before reheating. Enjoy those delicious pancakes again! For the full recipe, check out the earlier section. You can use milk with vinegar. Just mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for 5 minutes. This will give you a good buttermilk substitute. To make your pancakes fluffier, use fresh baking powder. Avoid overmixing the batter. A few lumps are okay. Also, let the batter rest for 5 to 10 minutes before cooking. Yes, you can prepare the batter ahead. Store it in the fridge for up to 24 hours. Just give it a quick stir before cooking. It may thicken, so you can add a bit of milk if needed. Absolutely! Stack the pancakes with parchment paper in between. Place them in a freezer-safe bag. They can last up to 2 months in the freezer. Reheat in the toaster or microwave. Store leftover pancakes in an airtight container. They can last in the fridge for about 3 days. Just heat them up before serving. Yes, adding chocolate chips is a fun twist! Sprinkle them into the batter before cooking. They melt nicely and add a sweet touch. You can top your pancakes with maple syrup, fresh fruit, or whipped cream. A dusting of powdered sugar feels fancy too! Yes, these pancakes are simple and fun to make. Kids can help swirl the cinnamon mixture! For the full recipe, check out the detailed steps provided earlier. Cinnamon roll pancakes combine two favorite treats in one. I shared key ingredients, cooking tips, and tasty variations. You'll find options for vegan and gluten-free pancakes. Storing and reheating leftovers is easy too. Remember, the right toppings can make a big difference. These pancakes are not only fun to make but also delicious to eat. Enjoy this warm and sweet treat anytime!

Cinnamon Roll Pancakes

Indulge in the perfect breakfast treat with my easy cinnamon roll pancakes! These fluffy pancakes merge the deliciousness of cinnamon rolls with your morning favorite. Follow the simple steps to create a sweet cinnamon swirl and a creamy glaze that will delight your taste buds. Ideal for brunch or a weekend treat, these pancakes are sure to impress. Click to explore the full recipe and make your mornings extra special!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

Cinnamon Swirl:

1/4 cup brown sugar

1 tablespoon ground cinnamon

2 tablespoons unsalted butter, softened

Cream Cheese Glaze:

4 ounces cream cheese, softened

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

Prepare the Cinnamon Swirl: In a small bowl, mix together brown sugar and ground cinnamon. In another bowl, whisk softened butter into the mixture until it resembles a paste. Set both aside.

    Make the Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.

      Prepare the Griddle: Preheat a non-stick griddle or skillet over medium heat and lightly grease it with butter or cooking spray.

        Cook the Pancakes: Pour 1/4 cup of pancake batter onto the hot griddle. Immediately add a swirl of the cinnamon mixture on top using a condiment bottle or spoon, creating a spiral pattern. Cook until bubbles appear on the surface, about 2-3 minutes, then flip and cook for an additional 2 minutes on the other side until golden brown. Repeat with the remaining batter.

          Make the Cream Cheese Glaze: In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla extract, mixing until you achieve a pourable consistency.

            Serve: Stack the cinnamon roll pancakes high, drizzle with the cream cheese glaze, and finish with a dusting of extra powdered sugar if desired.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                - Presentation Tips: Arrange the pancakes on a large plate, stack them high, drizzle the glaze generously over the top, and sprinkle with a pinch of cinnamon or chopped pecans for an extra touch of elegance!