Yesterday was the Saturday before Christmas. I was hankering for a special breakfast - either something we hadn't had in awhile or something new.
I remembered that I had seen cinnamon roll pancakes in several places in the past few months and the idea just wouldn't go away.
I asked Grant if he'd rather me make Gingerbread Pancakes or Cinnamon Roll Pancakes.
I had a strong feeling I knew what his answer would be.
See, Grant and Corban are h.u.g.e. fans of Gingerbread Pancakes. I don't even know when I made them last, but it's been months. Plus, what better time to make them than at Christmas time? Not to mention the fact that Grant isn't always a fan of me trying new recipes - he enjoys the old faithful ones that he's sure he'll like. (of course, all of my recipes were new to him at some point....but I digress.)
So I was surprised and delighted when he replied, "Make Cinnamon Roll Pancakes."
Alrighty then! Good thing, because I couldn't find my mom's ginger anyways and she wasn't up yet. hehehe.
Cooking/baking in a kitchen that isn't your own can be a challenge.
So I have to say, these are so much easier than you might think. They only take a few extra minutes to make versus plain pancakes, and they are so amazingly delicious.
They'll probably make your griddle or frying pan a little messy - I recommend scraping the excess cinnamon mixture off between batches of pancakes.
The original recipe called for a cream cheese frosting. I decided that was a little over the top - I reserve that sort of decadence for Christmas Day with these, after all - so I just made a simple glaze that is a lot less calories and cheaper, too. I also reduced the amount of filling the recipe called for and still had some left over.
I was feeding my family of seven (some being small children) plus two extra adults (my parents) with this recipe, and we only had two leftover after everyone had their fill. Feel free to cut the recipe in half or thirds if you have a small crew.
But plan for extras - because once you taste these, you won't want to stop at a reasonable portion. They're just too good,
Cinnamon Roll Pancakes (adapted from Recipe Snobs)
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1 T. cinnamon
3-1/4 cups flour (I used part whole wheat, part unbleached all purpose)
2 T. baking powder
1 tsp. salt
2 T. brown sugar
3 eggs, lightly beaten
3 cups milk
1/3 cup oil (I used expeller pressed coconut oil)
1 cup powdered sugar
1 tsp. vanilla extract
2-3 T. milk
To make the filling, combine the melted butter, brown sugar, and cinnamon well. Spoon into a ziplock bag and snip off one tiny corner. Set aside in a bowl.
Preheat your griddle or frying pan while you're making the pancakes.
To make the pancakes, whisk together the flour, baking powder, salt, and brown sugar.
In a separate bowl, whisk together the eggs, milk, and oil. Pour into the dry mixture and stir to combine. Don't over stir; a few lumps are just fine.
Drop the batter on the griddle using a 1/4 cup measuring scoop.
When the pancakes begin to form bubble, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just like you see in a regular cinnamon roll. Be careful to not get the filling too close to the sides. It will bleed over. Cook the pancakes until the bubbles begin popping on top and they're golden brown on the bottom.. Flip over and cook an additional 1-2 minutes, until golden.
To make the glaze, combine the powdered sugar, vanilla, and enough milk to make a drizzling consistency. Stir until smooth and drizzle over warm pancakes.