Cinnamon Roll Pancakes
I love fancy breakfasts on the weekend. This recipe is definitely a sweet splurge but pairs well with some vegan (or regular) breakfast sausage for a wondrous weekend treat.
Cook time: 5 minutes
Pancake Batter
1 cup flour
2 tsp baking powder
1 tsp salt (I like fine grain sea salt)
3/4 cup milk or alternative milk
1 egg
1 tbsp melted butter or oil
1 tsp vanilla extract
Cinnamon Filling
5 tbsp butter, softened
1/4 cup brown sugar
2 tsp cinnamon
Directions
In a small bowl mix together the cinnamon filling ingredients. Spoon into a piping bag and set aside. If you accidentally melt your butter, you can mix all the ingredients together and set in the fridge to harden up a bit. Also, if you don’t have a piping bag, you can use a parchment cone or a ziplock bag with a corner cut off (although I do recommend getting a reusable piping bag to prevent unnecessary waste!).
Make the pancake batter. In a medium bowl, mix together dry ingredients. Then stir in the egg, milk, butter or oil, and vanilla. Mix until combined - do not over mix! Over mixing will cause your pancakes to become dense and tough.
Place a skillet/griddle/sauté pan (honestly whatever you use for pancakes) over medium heat. Add butter or oil if you know your pancakes stick. Pour about 1/2 cup batter into the pan and let set for about 30 seconds. Then pipe the cinnamon mixture in a spiral into the batter. Wait until the pancake develops bubbles that pop (also making sure the bottom is a nice golden brown) and flip over, cooking for another 1-2 minutes or until golden brown.
You can leave your pancakes in a warm oven (about 200°F) until ready to serve or just flop them right into a plate! Make sure to clean your pan a bit in between batches or the cinnamon mixture will start to burn. Note: I love letting the sugar get just a bit caramelized and crunchy - it’s kind of like a creme brûlée topping!
Serve with maple syrup or if you are super extra, a powdered sugar and milk glaze - just like a cinnamon roll!
