P lastic bag or a piping bag-We need this for the cinnamon-sugar swirl.Metal spatula-if you’re using a nonstick skillet, make sure your spatula is plastic so it doesn’t scratch the surface!.Pastry brush-to brush oil or butter onto your griddle.Be prepared to wipe down the pan between pancake batches because the cinnamon-sugar mixture will bleed out a little. (We’re talking pancakes sticking, sugar burning, the whole nine yards…) They were a lot more manageable in a nonstick skillet. Cast iron griddle or nonstick skillet-I tried these beauties on my cast iron griddle, and they were an utter mess.Small mixing bowl or liquid measuring cup.Please refer to my disclosure page for more information about these affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. The Speckled Palate participates in affiliate programs. What you need to make Cinnamon Roll Pancakes Need breakfast recipe inspiration? Head on over to my Breakfast and Brunch Recipe Index. Other homemade pancake recipes we love: Homemade Buttermilk Pancakes | Double Chocolate Pancakes | Sweet Potato Pancakes | Blueberry Breakfast Sausage Pancakes | Peanut Butter Pancakes with Raspberry Preserves Syrup | Whole Wheat Oatmeal Pancakes | Old Fashioned Pancake Recipe | Funfetti Pancakes I’m sharing my best tips and tricks below for them to be less of a mess-but I want you to be prepared because stickiness is something you’re going to deal with. The cinnamon-sugar swirl can make these pancakes a little tricky, but I promise the taste is worth the potential mess. These homemade pancakes are topped with a tart cream cheese glaze because that’s what you do with a cinnamon roll. As an added bonus, they also don’t take hours of preparation to make. Unlike a classic cinnamon roll, these beautiful pancakes have the same flavor profile, thanks to a fun swirl of cinnamon-sugar. While these homemade pancakes can get a bit messy, they’re worth the effort because they are utterly scrumptious. These Cinnamon Roll Pancakes take the traditional breakfast item and elevates them to something that’s manageable for a person to make in a single morning. I’ve said it before and I’ll say it again-we are pancake people, and my entire family is here for fun twists on classic homemade pancakes. Love homemade pancakes? You need to check out How to make the Best Homemade Pancakes! Perfect for weekends, holidays or even breakfast for dinner. Make breakfast an experience with Cinnamon Roll Pancakes! A twist on the brunch classic, these homemade pancakes feature cinnamon-sugar swirls and are topped with a cream cheese glaze. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.This Cinnamon Roll Pancake recipe first appeared on Savory Experiments, where I am a contributor. When measuring flour, we spoon it into a dry measuring cup and level off excess. Top with a drizzle of the icing before serving. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Flip with a spatula and cook about 1 minute more. ![]() Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Ladle about a 1/4 cup of the batter into the skillet. Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk until smooth and set side.įor the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.įor the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth.
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