Weekend Cinnamon Roll Pancakes

Warm and sweet cinnamon roll pancakes that are crunchy yet gooey. Perfect for breakfast.

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 tablespoons sugar
• 3 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 2 cups buttermilk
• 4 tablespoons butter
• 0.5 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon butter
• 0.75 cup powdered sugar
• 3 tablespoons milk

Instructions

1. To prepare the batter, combine 3 tablespoons sugar, 3 tablespoons vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 2 cups flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 0.5 teaspoons salt, and 2 cups buttermilk in a large mixing bowl. Whisk until the batter is lumpy.
2. Combine 4 tablespoons butter, 0.5 cup brown sugar, and 2 teaspoons cinnamon to make the filling. Transfer this mixture to a squeeze bottle.
3. Heat your skillet over medium-low heat and add a teaspoon of butter to the pan.
4. Use an ice cream scooper to place the batter onto the pan. Swirl the cinnamon roll filling into the pancake. Once bubbles form, flip the pancake and cook the other side. Repeat with the remaining batter and filling.
5. Stack the pancakes onto a clean plate.
6. Pour a glaze made of 0.75 cup powdered sugar and 3 tablespoons milk over the pancakes.