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Cinnamon Bun Pancakes

Prep Time
35 min
Yields
12 servings

Craving cinnamon buns but don’t have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

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ingredients

Cinnamon Swirl

cup packed light brown sugar
5
tbsp unsalted butter, melted
1
tbsp ground cinnamon

Icing

1 ¼
cups confectioners' sugar
4
tbsp unsalted butter, melted
3
tbsp milk
1
pinch fine salt

Pancakes

1 ½
cups all-purpose flour (see Cook's Note)
3
tbsp granulated sugar
1
tbsp baking powder
¼
tsp fine salt
tsp freshly grated nutmeg
1 ¼
cups milk, at room temperature
½
tsp pure vanilla extract
2
large eggs, at room temperature
3
tbsp unsalted butter, melted, plus more as needed
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directions

Notes

When measuring flour, we spoon it into a dry measuring cup and level off excess.

Step 1

Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. 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.

Step 2

Combine the confectioners’ sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.

Step 3

Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.

Step 4

Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. 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. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

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