Thursday, August 15, 2013

Cinnamon Roll Pancakes

I had a special guest over for a girl's overnight last weekend and I wanted to make her a special breakfast.  She always says I come up with the neatest things to eat.  Being that's she's 12, I still have to be careful not to go too overboard.  Then I remembered a recipe I saw on Lovin' from the Oven - Cinnamon Roll Pancakes.

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten

  • 1/2 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 Tablespoon ground cinnamon

  1. First, make the pancake batter. Mix together the flour, baking soda, and salt. Gradually whisk in the milk, oil, and egg until just combined. Make sure not to overmix– Lumps are okay!
  2. Now make the cinnamon filling. Mix all the ingredients together and pour into a ziploc bag. You want this mixture to be very liquidy. 
  3. Heat large skillet over medium-low heat. Scoop about 3/4 cup batter onto the skillet. Cut off the corner of your ziploc bag of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip over and cook until just browned (an additional 1-2 minutes).
***** Sarah's Advice and Alterations *****
As usual when it comes to a Pinterest recipe, I always have to make some sort of alteration to make it work.  I made this recipe exactly as listed, but I struggled with it.  The batter was too runny and adding the filling made it worse since it's melted butter. With my slight tweaks, they were easier to make and came out just as tasty and the way I like them.

  1. Cut the cinnamon filling in half or make a double batch of pancakes.  I ended up with a ton of filling leftover.  I just saved it for the next weekend and made another batch of pancakes.  No harm done.
  2. Thicken up the batter and not use so much to make the pancake.  3/4 c. is a lot of batter when it's super thin like this recipe.  I added less than a quarter cup of extra flour.  But make it to the texture you like.  I think the third step is the most helpful.
  3. Don't add the filling rings to the pancake until it starts to bubble.  Swirl then flip.  I found the pancakes came out much better. 
  4. I made a sugar glaze from powdered sugar and a splash of milk and drizzled over the pancakes.  Totally optional.  

If you try these, let me know what you think. 


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