Description
Fluffy pancakes stuffed with a delicious cinnamon roll filling, topped with creamy icing, combining two breakfast favorites into one decadent dish.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 4 tablespoons softened butter (for filling)
- ¼ cup powdered sugar (for icing)
- 2 tablespoons milk (for icing)
Instructions
- In a large bowl, whisk flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, egg, melted butter, and vanilla extract. Combine wet ingredients into dry ingredients until just mixed.
- In another bowl, combine brown sugar, cinnamon, and softened butter to create cinnamon filling.
- Heat a lightly greased griddle or skillet over medium heat.
- Pour about ¼ cup pancake batter onto griddle. Immediately swirl cinnamon filling on top.
- Cook until bubbles appear, flip, and cook another 1-2 minutes.
- For icing, mix powdered sugar with milk until smooth. Drizzle over pancakes before serving.
Notes
- Don’t swirl the cinnamon mixture too close to edges to avoid burning.
- Serve immediately for the best taste and texture.
- You can add nuts or raisins for additional flavor.