Canadian Cinnamon Roll Pancakes
Cinnamon roll pancakes are the perfect blend of fluffy pancake goodness and the delightful sweetness of cinnamon rolls. Imagine waking up to a stack of these mouth-watering pancakes, drizzled with a creamy glaze, making every breakfast feel like a special occasion. Whether it’s a leisurely weekend brunch or a special celebration, these pancakes will never fail to impress. Let’s dive into this ultimate guide and create some pancakes that will make your taste buds dance with delight!
Gather Your Cinnamon Roll Pancakes Ingredients
To create these fluffy delights, you’ll need some simple ingredients that you may already have in your kitchen. Here’s what you’ll need:
- 190 g all-purpose flour
- 15 g baking powder
- 1 g baking soda
- 5 g salt
- 12 g granulated sugar
- 360 ml buttermilk (or 360 ml milk + 15 ml lemon juice or white vinegar, let sit for 5 minutes)
- 1 large egg, lightly beaten
- 45 g unsalted butter, melted and slightly cooled
- 5 ml vanilla extract
- 60 g unsalted butter, softened
- 55 g packed brown sugar
- 10 g ground cinnamon
- 113 g cream cheese, softened
- 60 g unsalted butter, softened
- 190 g powdered sugar
- 30-60 ml milk (or heavy cream)
- 2.5 ml vanilla extract
- Pinch of salt
How to Make Cinnamon Roll Pancakes
Follow these easy steps to whip up your delicious cinnamon roll pancakes:
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Prepare the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well with a fork until the paste is smooth. Set aside.
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Make the Pancake Batter: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk the buttermilk (or milk/lemon mixture), egg, melted butter, and vanilla extract.
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Combine the Ingredients: Pour the wet mixture into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix! Let the batter rest for 5-10 minutes.
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Cook the Pancakes: Preheat a lightly oiled griddle or non-stick skillet over medium heat (around 175°C). Pour 60 ml of pancake batter onto the hot griddle for each pancake. Immediately drizzle a generous spiral of the cinnamon swirl mixture over the top of each one.
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Flip and Finish: Cook for 2-3 minutes on each side, or until they’re golden brown and cooked through. Flip when bubbles start to form. Remove the cooked pancakes and keep them warm in a preheated oven (95°C) while you cook the remaining pancakes.
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Make the Cream Cheese Glaze: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk (or heavy cream), one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
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Assemble and Serve: Stack your warm cinnamon roll pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve immediately and enjoy!
The Best Way to Serve It
When it comes to serving cinnamon roll pancakes, presentation is key! Stack them high on a large plate, allowing the glaze to cascade down the sides. For an added touch, you can sprinkle some extra ground cinnamon or even chopped nuts on top for a delightful crunch. Pair these pancakes with fresh fruit such as sliced bananas or strawberries, or serve alongside crispy sausage for a balanced breakfast. Enjoy with a hot cup of coffee or tea for a complete treat!
Helpful Tricks for Cinnamon Roll Pancakes
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Mix It Up: Feel free to add chocolate chips or nuts to the pancake batter for an extra layer of flavour and fun!
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Cinnamon Swirl Variations: Try adding a bit of nutmeg to the cinnamon mixture for a different spice profile.
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Storage Tip: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Simply reheat in the microwave or on a griddle before serving.
Cinnamon Roll Pancakes FAQs
Can I make the pancake batter ahead of time?
While it’s best to enjoy these pancakes freshly made, you can prepare the dry ingredients ahead. Mix them and store in an airtight container until you’re ready to cook.
What can I substitute for buttermilk?
If you don’t have buttermilk, mixing regular milk with some lemon juice or vinegar is a great alternative!
Can I freeze the pancakes?
Absolutely! Allow the pancakes to cool completely, then stack with a piece of parchment paper between each pancake. Freeze in a freezer-safe bag or container for up to 3 months.
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Treat yourself to these delightful cinnamon roll pancakes, and you’re sure to impress both family and friends alike. They’re fluffy, sweet, and perfect for any occasion. Happy cooking!
Cinnamon Roll Pancakes
Ingredients
For the Pancake Batter
- 190 g all-purpose flour
- 15 g baking powder
- 1 g baking soda
- 5 g salt
- 12 g granulated sugar
- 360 ml buttermilk (or mix milk and lemon juice/vinegar and let sit for 5 minutes)
- 1 large egg lightly beaten
- 45 g unsalted butter melted and slightly cooled
- 5 ml vanilla extract
For the Cinnamon Swirl
- 60 g unsalted butter softened
- 55 g packed brown sugar
- 10 g ground cinnamon
For the Cream Cheese Glaze
- 113 g cream cheese softened
- 60 g unsalted butter softened
- 190 g powdered sugar
- 30-60 ml milk (or heavy cream)
- 2.5 ml vanilla extract
- a pinch salt
Instructions
Preparation of Cinnamon Swirl
- In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix well with a fork until the paste is smooth. Set aside.
Making the Pancake Batter
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Let the batter rest for 5-10 minutes.
Cooking the Pancakes
- Preheat a lightly oiled griddle or non-stick skillet over medium heat (around 175°C).
- Pour 60 ml of pancake batter onto the hot griddle for each pancake. Immediately drizzle the cinnamon swirl mixture over the top.
- Cook for 2-3 minutes on each side, until golden brown and cooked through. Remove the cooked pancakes and keep warm in a preheated oven (95°C) while cooking the remaining pancakes.
Making the Cream Cheese Glaze
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract and a pinch of salt.
Serving
- Stack the warm cinnamon roll pancakes on a plate and generously drizzle the cream cheese glaze over the top. Serve immediately.
