Cinnamon Roll Pancakes

 

 

 

 

 

 

 

Ingredients

For the Pancakes:
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp salt
1 large egg
1 cup unsweetened almond milk (or your preferred milk)
1 tsp vanilla extract
1 tbsp maple syrup (or honey)
1 tbsp light butter, melted
For the Cinnamon Swirl:
2 tbsp light brown sugar (or sugar substitute)
1 tsp ground cinnamon
1 tbsp light butter, melted
For the Glaze:
2 tbsp powdered sugar (or powdered sugar substitute)
1 tbsp almond milk (or your preferred milk)
½ tsp vanilla extract

Instructions

Prepare the Cinnamon Swirl
In a small bowl, mix the light brown sugar and cinnamon.
Stir in the melted butter to create a smooth, thick cinnamon mixture. Set aside.
Make the Pancake Batter
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk the egg, almond milk, vanilla extract, maple syrup, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy, which is perfect for fluffy pancakes.
Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a small amount of butter.
For each pancake, pour about ¼ cup of batter onto the skillet.
Before flipping, drizzle about 1 tsp of the cinnamon swirl mixture in a spiral pattern on top of the pancake.
Once bubbles form on the surface, flip the pancake and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter and cinnamon swirl.
Prepare the Glaze

In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth and well combined.
Assemble & Serve
Stack the pancakes on a serving plate. Drizzle the glaze over the top of the pancakes.
Serve immediately and enjoy the perfect balance of warm cinnamon and sweet glaze!