Description
Fluffy pancakes swirled with gooey cinnamon and brown sugar, cooked low and slow for the perfect cinnamon roll flavor in every bite. Topped with a luscious butter-cream icing, these cinnamon roll pancakes make a cozy breakfast treat for any day.
Ingredients
pancake batter
- 3 eggs
- 130 grams granulated sugar (2/3 cup)
- 330 grams milk (1 1/3 cups)
- 5 tablespoons vegetable oil
- 300 grams all purpose flour (2 1/2 cups)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
pancake swirl
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
to cook
- 1 tablespoon butter
icing
- 3 tablespoons butter
- 50 grams icing sugar (1/2 cup)
- 5 tablespoons heavy whipping cream (35%)
Instructions
How to make the pancake batter
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In a bowl, whisk together the eggs, milk, and vegetable oil until smooth and fully combined.
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In a separate bowl, mix the flour, granulated sugar, baking powder, and baking soda.
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Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. A few lumps are fine — do not overmix.
How to make the cinnamon swirl
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Remove about one ladle of the pancake batter and transfer it to a small bowl.
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Stir in the brown sugar and cinnamon until well combined.
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Pour this cinnamon-sugar batter into a piping bag or a zip-top bag with a small corner cut off.
Cook the Pancakes
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Heat a pan over medium heat and add the butter, allowing it to melt and coat the surface.
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Pour the pancake batter onto the pan in your desired size.
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Immediately pipe the cinnamon swirl batter over each pancake in a spiral or swirl pattern.
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Cover the pan with a lid and reduce heat to low.
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Cook until bubbles form on the surface and the pancakes are set (since we’re not flipping, cook thoroughly on low heat).
Make the icing
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In a bowl, beat the softened butter and powdered sugar together until creamy.
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Slowly add the heavy whipping cream, stirring continuously, until you reach your desired icing consistency.
Serve
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Drizzle the icing over the warm pancakes and serve immediately. Enjoy!
