cinnamon roll pancakes

Yep, that’s right.  Two classic breakfast items, cinnamon rolls and pancake, magically combined to form one delicious dish.  Unfortunately the original idea isn’t completely my own.  I thought up the concept the night before a backpacking trip when I was deciding what to make for breakfast.  What I really wanted was a giant cinnamon roll to fuel my trek through the mountains, but it was already late in the evening and I was in no mood to start making cinnamon rolls.  I thought I remembered seeing the idea of a cinnamon roll pancake once, so I went on an internet recipe hunt to find out if someone really had envisioned this pancake idea or if it was just a crazy dream of mine.  


Of course someone had, and of course it was The Pioneer Woman.  That woman thinks of everything!  To top it off, she not only thought of the cinnamon roll pancake, but also the concept of a “frosting syrup.”  Cinnamon roll pancakes would not be complete with just maple syrup poured on top.  Oh no.  These pancakes needed to be topped with frosting syrup so they would completely mimic the cinnamon roll.  


These pancakes are the perfect solution for the weekend mornings when you are seriously craving a big, soft, frosted cinnamon roll but you don’t have a can of Grand’s cinnamon rolls in your fridge and you don’t want to wait a couple of hours to make them from scratch (who does?!).  I would bet you some serious cash that you have all of the ingredients for these pancakes in your pantry, making them the saving grace to your “gotta-have-a-cinnamon-roll” morning.  



Cinnamon Roll Pancakes
adapted from The Tasty Kitchen


3/4 cup all purpose flour
3/4 cup whole wheat flour
4 tsp baking powder
1/2 tsp salt
3 tbsp sugar
1 tbsp cinnamon
2 eggs
1 cup milk
2 tbsp pure maple syrup
4 tbsp (1/2 stick) unsalted butter, melted
1 tbsp vanilla


Directions:


In a large bowl, combine flours, baking powder, salt, sugar, and cinnamon.  Whisk to thoroughly mix.  Set aside.


In a small bowl, whisk together eggs, milk, maple syrup, melted butter, and vanilla.  Add to dry ingredients.  Stir with spatula until just combined.  


Preheat griddle or large saute pan over medium heat.  Cook until brown on both sides.  For me, this is always a trial-and-error process, but the great thing about these pancakes is that they turn out delicious even if they are a little too brown on one side…trust me, it happened to me!  


Frosting Syrup


1 cup confectioners’ sugar
3-4 tbsp milk
1 tbsp melted butter


Whisk ingredients together, then drizzle (liberally!) over hot pancakes.  Enjoy!

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Comments

  1. says

    TAYLOR!!! HEY! So crazy i didnt know you had a blog either! Everything on your blog looks sooooo good! holy cow, gonna have to try some of them out :)

    I hope everything in life is fabulous!

    xo-Molly

  2. says

    These look delicious! Cinnamon Rolls and Pancakes are my two favorites and combining them is perfect. Love that you use whole wheat in these too. Can’t wait to give these a try.

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