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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt These ingredients form the base of your pancakes. All-purpose flour gives the right texture. Sugar adds sweetness, while baking powder and baking soda help the pancakes rise. Salt enhances the flavors. - 1 cup buttermilk (or milk with vinegar) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Buttermilk makes pancakes tender. If you don't have buttermilk, mix milk with vinegar. The egg binds everything together, while melted butter adds richness. Vanilla brings a warm flavor to each bite. - 2 tablespoons unsalted butter, softened - ¼ cup brown sugar - 1 tablespoon ground cinnamon This filling is what makes these pancakes special. The butter keeps it smooth. Brown sugar adds a deep sweetness, and cinnamon gives that classic roll taste. - 4 oz cream cheese, softened - 1 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract The cream cheese glaze is the finishing touch. It’s rich and creamy. Mix it well to achieve a smooth texture. This glaze ties all the flavors together and makes your pancakes irresistible. For the full recipe, check out the details above. To start, let’s mix the filling. In a small bowl, combine: - 2 tablespoons unsalted butter, softened - ¼ cup brown sugar - 1 tablespoon ground cinnamon Stir these ingredients until they blend well. This mixture should be smooth and creamy. Once done, transfer it to a zip-top bag. Seal the bag and set it aside for now. Next, we’ll prepare the pancake batter. In a large bowl, measure and whisk together: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt In another bowl, mix the wet ingredients. Combine: - 1 cup buttermilk (or milk with 1 tablespoon vinegar) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Pour the wet mix into the dry ingredients. Stir gently until just combined. It’s okay if some lumps remain; don’t overmix. Now, we need to heat our griddle. Preheat it over medium heat. This will help cook the pancakes evenly. For the best results, grease the griddle lightly with butter or cooking spray. This prevents sticking and adds flavor. Let’s cook the pancakes! Pour about ¼ cup of batter onto the hot griddle for each pancake. Take the zip-top bag with the cinnamon filling. Carefully snip a small corner off. Squeeze the filling onto each pancake in a swirl pattern. Watch for bubbles to form on the surface. This takes about 2-3 minutes. When they look ready, flip the pancakes. Cook for another 1-2 minutes or until golden brown. Repeat this with the remaining batter and filling. While the pancakes cook, let’s make the glaze. In a medium bowl, beat together: - 4 oz cream cheese, softened - 1 cup powdered sugar - 2 tablespoons milk - 1 teaspoon vanilla extract Mix until smooth and creamy. The glaze should be pourable, but not too runny. Finally, it’s time to serve! Stack the pancakes on a plate and drizzle with the cream cheese glaze. For a beautiful presentation, consider adding some optional toppings. You might sprinkle extra cinnamon or a dusting of powdered sugar. Enjoy this delightful breakfast treat! For the full recipe, refer to the section above. - Overmixing the pancake batter: This is a common mistake. When making your batter, stir gently. Mix until you see no dry flour. A few lumps are fine. Overmixing makes pancakes tough. - Incorrect griddle temperature: A hot griddle is key. If it’s too cool, pancakes cook unevenly. If it’s too hot, they burn. Heat your griddle to medium. Test with a drop of water. It should sizzle and evaporate quickly. - Using the right piping techniques: For a great swirl, use a zip-top bag. Fill it with the cinnamon mixture. Cut a small corner off. Squeeze gently to create a nice swirl on the batter. - Consistency of the filling: The filling should be thick but spreadable. If it’s too runny, it won’t hold shape. Mix until smooth. If it’s too hard, let it sit at room temperature for a few minutes. - Adding vanilla or extra spices: For more flavor, add a splash of vanilla to the batter. You can also mix in nutmeg or extra cinnamon. These small changes make a big difference. - Alternatives to cream cheese glaze: If you want a twist, try a maple syrup glaze. You can mix maple syrup with powdered sugar. This gives a sweet, rich flavor without cream cheese. {{image_2}} You can make cinnamon roll pancakes even better by adding fruits or nuts. Berries like blueberries or strawberries bring a fresh taste. Bananas add a sweet, soft texture. Chopped nuts like walnuts or pecans give a nice crunch. Mix these into the batter for a tasty twist. You can also add fruits into the cinnamon swirl. Instead of just cinnamon, try mixing in mashed bananas or chopped apples. This gives a fruity flavor and makes your pancakes extra special. If you want a gluten-free option, you can use different flours. Almond flour or oat flour work well in this recipe. Just replace the all-purpose flour with your choice. You might need to add a bit more liquid since these flours absorb moisture differently. Make sure to check all your ingredients. Some baking powders contain gluten. Look for gluten-free labels to ensure your meal stays safe for gluten-free diets. To make these pancakes vegan, swap out the dairy and eggs. Use plant-based milk instead of buttermilk. Almond milk or soy milk are great choices. For the egg, try using flaxseed meal or applesauce. Instead of regular butter, use plant-based butter. This keeps the rich taste while making it vegan. With these easy swaps, everyone can enjoy cinnamon roll pancakes! Check out the Full Recipe for all the details. To keep leftover pancakes fresh, place them in an airtight container. Refrigerate them right away to prevent spoilage. For best results, separate layers with parchment paper. This helps stop them from sticking together. When you want to reheat pancakes, use a skillet or microwave. For the skillet, warm it over low heat. Heat each pancake for about 1-2 minutes per side. This keeps them soft. In the microwave, place a pancake on a plate and cover it with a damp paper towel. Heat for about 20-30 seconds. This method helps maintain moisture. To freeze pancakes, stack them with parchment paper between layers. Then wrap the stack tightly in plastic wrap. Place the wrapped pancakes in a freezer-safe bag. Make sure to remove as much air as possible. This keeps them fresh and prevents freezer burn. When you're ready to enjoy them, take the pancakes out. Thaw them in the fridge overnight. To reheat, use a skillet or microwave as described above. Cinnamon roll pancakes stay fresh in the fridge for about 3-4 days. If properly frozen, they can last for up to 2 months. Always check for signs of spoilage before eating. Look for changes in smell, color, or texture. If they seem off, it’s best to throw them away. For the ultimate experience, enjoy your pancakes as fresh as possible, following the full recipe for the best results. To make cinnamon roll pancakes, start by mixing your dry and wet ingredients separately. Combine 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt in a bowl. In another bowl, whisk together 1 cup of buttermilk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Now, pour the wet mix into the dry mix and stir gently. Next, prepare the cinnamon swirl. Mix 2 tablespoons of softened butter, ¼ cup of brown sugar, and 1 tablespoon of ground cinnamon in a bowl. Transfer this mix into a zip-top bag for easy swirling. Heat a griddle to medium. Pour about ¼ cup of batter onto the hot griddle, then snip a corner of the bag and swirl the cinnamon mix over the batter. Cook until bubbles form, then flip and cook until golden. Serve with a cream cheese glaze for a special touch. For the full recipe, check out the detailed instructions above. Yes, you can use regular milk instead of buttermilk. If you don't have buttermilk, make your own. Just add 1 tablespoon of vinegar to 1 cup of regular milk. Let it sit for about 5 minutes. This will give your pancakes a nice tang and help them rise better. To achieve fluffy pancakes, do not overmix the batter. Mix just until combined. Some lumps are okay! Using buttermilk also helps. It reacts with baking soda, creating bubbles that make your pancakes light. Another tip is to let the batter rest for a few minutes before cooking. This allows the flour to hydrate and the gluten to relax, leading to fluffier pancakes. To store pancakes, let them cool completely first. Place them in an airtight container. If you stack them, place parchment paper between layers to avoid sticking. Store in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. They can last for up to 2 months. Yes, you can make the pancake batter ahead of time. Prepare the batter and cover it with plastic wrap. Store it in the fridge for up to 24 hours. When you're ready to cook, give it a gentle stir. If it thickened, add a splash of milk to reach the desired consistency. You now have all the key ingredients and steps to make delicious cinnamon roll pancakes. From mixing the perfect batter to creating that tasty cream cheese glaze, you’re set for success. Remember the tips to avoid common mistakes and explore fun variations to keep things fresh. Whether you go gluten-free or vegan, you can adapt this recipe for everyone. Enjoy your pancakes, and have fun experimenting! Cooking should be joyful, and these pancakes are sure to bring smiles.

- Cinnamon Roll Pancakes

Indulge in the ultimate breakfast treat with these Cinnamon Roll Pancakes! Fluffy pancakes swirled with a delicious cinnamon filling and topped with a creamy glaze make for a perfect brunch dish. This easy recipe combines sweet flavors and satisfying textures that everyone will love. Get ready to impress your family and friends—click to discover how to make these delightful pancakes and elevate your morning routine!
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Ingredients
  

1 cup all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk (or milk with 1 tablespoon vinegar)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

Cinnamon Swirl Filling:

2 tablespoons unsalted butter, softened

¼ cup brown sugar

1 tablespoon ground cinnamon

Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

Make the Cinnamon Swirl Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined. Transfer the mixture to a zip-top bag, seal, and set aside.

    Prepare the Pancake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix; some lumps are okay).

      Heat the Griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease with a bit of butter or cooking spray.

        Cook the Pancakes: Pour about ¼ cup of batter onto the hot griddle for each pancake. Using scissors, carefully snip a small corner of the zip-top bag containing the cinnamon swirl filling. Squeeze the filling onto the pancake in a swirl pattern.

          Flip the Pancakes: Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes or until golden brown. Repeat with the remaining batter and filling.

            Make the Cream Cheese Glaze: In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

              Serve: Stack the pancakes on a plate, drizzle with cream cheese glaze, and if desired, sprinkle with extra cinnamon or a dusting of powdered sugar.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (approx. 8 pancakes)