Print Recipe

Cinnamon Roll Pancakes

RG

Ingredients

Pancakes

  • 1 cup spelt or all-purpose flour
  • 2 teaspoons baking powder
  • pinch of baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk milk
  • 1 tablespoon canola oil
  • 1 large egg, lightly beaten

Cinnamon Filling

  • 1/2 cup butter, melted
  • 2/3 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons flour

Vanilla Cream Syrup

  • 2 cups sugar
  • 1 cup heavy cream
  • 1/2 vanilla pod

Instructions

  1. In a medium bowl, whisk together flour, baking powder and salt.
  2. Add the milk, oil and egg then stir just until the batter is moistened.
  3. In a small bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
  4. Place the ingredients for the syrup into a medium saucepan. Heat over medium heat until the sugar is dissolved. Remove vanilla bean before serving.
  5. To cook the pancakes, spray a large skillet with nonstick cooking spray, then heat over medium-low heat. Pour pancake batter into your heated skillet, then pipe a spiral of the cinnamon filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  6. Transfer to a baking sheet or platter and keep warm until ready to serve with Cream Syrup.

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