Cinnamon Roll Pancakes
About this recipe
Cinnamon roll pancakes are like the ultimate crossover episode, combining two beloved breakfast classics in one delicious dish. If you're a fan of my fluffy American pancakes and love cinnamon rolls, this recipe is perfect for you. It’s super easy and quick to make, yet visually satisfying and packed with flavour, making it a guaranteed crowd-pleaser.
The secret to these pancakes lies in the cinnamon batter swirl, which mimics the iconic spiral of a cinnamon roll. You start by preparing a light and fluffy pancake batter, just like you would for classic American pancakes. Then, you create a cinnamon filling using pancake batter, butter, cinnamon, and brown sugar. As the pancakes cook, the cinnamon mixture is swirled onto the batter in the pan, giving them that cinnamon roll vibe. As it melts and caramelizes, it creates little pockets of spiced sweetness throughout each bite.
These cinnamon roll pancakes are not only delicious but visually appealing, with the beautiful cinnamon swirl baked right into the pancake. They're perfect for a lazy weekend breakfast or brunch and are a sure way to impress family or friends without too much effort. The best part? You can serve them with your favourite toppings. Whether it’s a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit- the possibilities are endless. So, if you're in the mood for something comforting and sweet, my cinnamon roll pancakes are the perfect choice. They’re a fun, easy twist on a classic that’s sure to become a breakfast favourite!
If you love pancakes try my other popular pancakes: Fluffy American Pancakes, Blueberry Cheesecake Pancakes, Chocolate Chip Pancakes, Banoffee Pancakes,
Baking Powder
Baking powder is the secret ingredient behind the fluffy texture of pancakes. It acts as a leavening agent, creating tiny bubbles of carbon dioxide gas when mixed with moisture and heat. These bubbles expand in the pancake batter during cooking, causing the pancakes to rise and become airy. This process results in pancakes that are light, tender, and perfectly fluffy, making them a favorite breakfast treat for many. You can check if your baking powder is active by putting it in some warm water and seeing if it fizzes, if it doesn't it's time to get some new baking powder!
Cinnamon Roll Pancakes
Why are my pancakes not fluffy?
Overmixing is the most common cause, however if your batter is too thick this can prevent pockets of air from forming. If your batter is too thick, add a little bit of milk.
Will cinnamon roll pancakes keep in the fridge?
When wrapped in foil or stored in an airtight container, they can last up to a week in the fridge.
How do I stop my pancakes from sticking to the pan?
Pancakes usually stick to the pan if it is too hot, causing the butter to brown before other ingredients. Try lowering the heat and greasing the pan to prevent your pancakes sticking.
Ingredients
- Pancake Batter
- 150g self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp caster or granulated sugar
- 200ml milk
- 1 egg beaten
- Cinnamon Batter
- 2 tbsp pancake batter
- 75g softened butter
- 2 tsp cinnamon
- 2 tbsp light brown sugar
Pancake Batter:
- 300g self-raising flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp caster or granulated sugar
- 500ml milk
- 2 eggs, beaten
Cinnamon Batter:
- 4 tbsp pancake batter
- 150g softened butter
- 4 tsp cinnamon
- 4 tbsp light brown sugar
Pancake Batter:
- 450g self-raising flour
- 3 tsp baking powder
- 1.5 tsp salt
- 6 tbsp caster or granulated sugar
- 750ml milk
- 3 eggs, beaten
Cinnamon Batter:
- 6 tbsp pancake batter
- 225g softened butter
- 6 tsp cinnamon
- 6 tbsp light brown sugar
Ingredients
- Pancake Batter
- 5.3 oz self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp caster or granulated sugar
- 8.8 oz milk
- 1 egg beaten
- Cinnamon Batter
- 2 tbsp pancake batter
- 2.6 oz softened butter
- 2 tsp cinnamon
- 2 tbsp light brown sugar
- Pancake Batter
- 10.6 oz self-raising flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp caster or granulated sugar
- 17.6 oz milk
- 2 eggs beaten
- Cinnamon Batter
- 4 tbsp pancake batter
- 5.2 oz softened butter
- 4 tsp cinnamon
- 4 tbsp light brown sugar
Pancake Batter:
- 15.9 oz self-raising flour
- 3 tsp baking powder
- 1.5 tsp salt
- 6 tbsp caster or granulated sugar
- 26.4 oz milk
- 3 eggs, beaten
Cinnamon Batter:
- 6 tbsp pancake batter
- 7.8 oz softened butter
- 6 tsp cinnamon
- 6 tbsp light brown sugar
Instructions
- In a large mixing bowl, sift together the self-raising flour, baking powder, and salt. Stir in the caster or granulated sugar.
In a separate bowl, whisk the milk and beaten egg until combined. Gradually pour the wet ingredients into the dry, whisking until you have a smooth batter. Set aside. - In another bowl, mix the softened butter, cinnamon, light brown sugar, and 2 tablespoons of the prepared pancake batter. Stir until the mixture is smooth. Transfer the cinnamon batter to a piping bag (or a resealable plastic bag with the tip snipped off).
- Heat a non-stick frying pan over medium heat and lightly grease it with a little butter or oil. Ensure the pan is evenly heated before adding the batter.
- Use a ladle to pour a portion of the pancake batter into the center of the frying pan, forming a circle. As soon as the batter spreads out slightly, immediately pipe the cinnamon batter in a swirl pattern directly onto the wet pancake batter.
- Let the pancake cook for 1-2 minutes, or until small bubbles form around the edges and the bottom is golden. Carefully flip the pancake and cook for another 1-2 minutes, allowing the cinnamon swirl to caramelize.
- Repeat the process for the remaining batter, adjusting the heat if necessary to avoid burning.
- Stack the pancakes and serve with your favorite toppings—whether it’s maple syrup, cream cheese glaze, or a dusting of powdered sugar.
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