cinnamon roll pancakes

I’m a big fan of pancakes.  So is my little girl.  Unfortunately for us, the guys in the family would quickly pass up a pancake for something more substantial and flavorful.  But Calla and I aren’t giving up pancakes anytime soon, so I have to find ways to make them a little more appealing for the menfolk.

Enter: Cinnamon Roll Pancakes!

I recently came across this recipe from Recipe Girl via The Pioneer Woman‘s twitter stream.  After skimming the recipe I knew I wouldn’t need the (LARGE!) amount of filling called for, so I made a few adjustments, but left the recipe as-is for the most part.

Needless to say, cinnamon roll pancakes were a hit at our house!

Here’s what I did…

*CINNAMON ROLL PANCAKES* (adapted from this recipe)

Pancakes:

2 c. milk

2 T. oil OR melted butter

2 eggs, lightly beaten

2 c. flour (I used white whole wheat)

1 T. baking powder

3/4 tsp. salt

Filling:

2/3 c. butter, melted

1 c. brown sugar

1 T. ground cinnamon

Glaze:

6 T. butter, softened

3 oz. cream cheese, softened or melted

1 c. powdered sugar

2-4 T. milk

1 tsp. vanilla extract

Prepare pancake batter: in mixing bowl, combine milk, oil/butter, and eggs.  Add flour, baking powder, and salt; mix just until moistened. (A few small lumps are fine.)

In a medium bowl, combine filling ingredients.  Transfer to a zip baggie and set aside. 

In a separate bowl, cream butter and cream cheese.  Mix in powdered sugar.  Add milk gradually until glaze reaches the desired consistency.  Stir in vanilla extract; set aside.

Heat a griddle or skillet over medium-low heat.  Coat with nonstick cooking spray.  Scoop about 1/2 c. batter onto griddle for each pancake.  Snip a tiny corner of the zip baggie and squeeze a spiral of the filling onto the top of each pancake.  (Allow each pancake to cook for about a minute before adding the filling.) 

When bubbles start to appear on the surface and the edges are set, carefully flip the pancakes and cook another couple of minutes.  Transfer to a baking sheet and keep in a warm oven until ready to serve.

When ready to serve, drizzle the glaze over the top of each pancake.

Yield: about a dozen 4-inch pancakes

TIPS:  {PLEASE READ!}

– Keep the heat to medium-low so the pancakes cook all the way through without getting too brown.

– Wait about a minute after spooning the batter onto the griddle, then swirl on the filling.  If you add the filling immediately after spooning out the batter, this is what will happen…

I learned my lesson after the first round, and thankfully the kids didn't mind these messy-looking cakes!

– The filling consistency should be similar to soft toothpaste.  You can place the baggie in a bowl of hot water to soften it, or place it in the fridge if it needs to be a little firmer.

– Use a thin, wide spatula to flip the pancakes; this helps contain the filling as you’re flipping!

Granted, this isn’t the simplest breakfast to make, but I love it for lazy Saturday mornings when we’re all at home.  Served with a side of scrambled eggs and some bacon or sausage, you won’t be hungry again until dinner time! 🙂

{This post is part of the Raising Homemakers Homemaking Link-Up!}

Abby

 

 

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2 Responses to cinnamon roll pancakes

  1. Pary Moppins says:

    These look amazing! We love cinnamon rolls and pancakes I know we will devour these no problem. Thanks for sharing!

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