January 17, 2011 •

Cinnamon Roll Pancakes

I’m not one that makes breakfast on a regular basis. I eat breakfast everyday, but it’s more of a grab & go kind of thing. You see, I’m not what one would call a morning person…I’m of the night owl breed. I’m not mean in the morning, just takes me a while to get awake and going. So my idea of a special breakfast is usually Cracker Barrel or Panera! But on our snowy day, Adam & I decided to make breakfast. I had everything on hand to make these pancakes, so I thought it would be a nice treat. These had a wonderful cinnamon flavor but weren’t overly sweet. I do think they would do better with buttermilk or whole milk to make them fluffier, but all I had was skim & since there was 8 inches of snow outside I had to work with what I had! Excellent for a weekend breakfast or brunch!


Cinnamon Roll Pancakes
Source: Elly Says Opa
Makes about 8 small pancakes or 5 large pancakes 

Ingredients:
1 egg
1 cup milk or buttermilk
1/4 tsp. vanilla
1 Tbsp. brown sugar
1 cup AP flour
2 tsp. cinnamon
1.25 tsp. baking powder
1 Tbsp. butter, melted
2/3 cup pecans
3 Tbsp. maple syrup
1/2 cup confectioners sugar
1/2 tsp. vanilla
milk

Directions:
In a medium sized bowl, whisk together the egg & milk. Add vanilla & brown sugar, whisk until combined. In a small bowl, whisk together flour, cinnamon & baking powder. Slowly whisk flour mixture into egg mixture until combined. Add butter and mix lightly with a spatula.

Place a large skillet over medium heat and spray with cooking spray. Spoon out batter onto the hot pan and cook until you begin to see bubbles forming around the edges and slightly on top. Flip pancakes and finish cooking. Repeat until all batter has been used.

Meanwhile, toast the pecans in a small skillet over medium heat, until lightly fragrant. Place pecans in a chopper or food processor and add the maple syrup and pulse until it becomes like paste. Add more syrup if necessary.

For the glaze, whisk together confectioners sugar, vanilla and a little milk (start with 1-2 tbsp.) in a small bowl. Add milk until you get the right consistency.

To serve, take one pancake and top with pecan mixture and drizzle with glaze. Top with another pancake and repeat until your stack is desired height, topping the stack with more glaze. Serve with syrup if desired.

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Comments

  1. Alex says
    January 17, 2011 at 11:18 PM

    oh my gosh! Thank you so much for this recipe!!

  2. elly says
    January 18, 2011 at 1:55 AM

    Glad you liked them!

  3. Lisa says
    January 18, 2011 at 4:11 AM

    With pancakes as delicious and sweet as those, I'd even be willing to eat them for dessert.

  4. Sandi says
    January 18, 2011 at 4:55 AM

    These looks SO delicious! I'll be trying this recipe soon, I'm sure!

    And I have to admit, I felt a little special – I manage a Panera Bread in Dallas, Tx! Thanks for the shout out. lol! :o)

  5. K. Keller says
    January 18, 2011 at 2:01 PM

    These look so great. I've been looking for a cinnamon roll recipe recently that isn't actually a cinnamon roll. I will be trying these next weekend

  6. Kerstin says
    January 23, 2011 at 9:10 PM

    I'm a night owl too! Such a lovely breakfast – your pancakes definitely look like they're worth getting up early for 🙂

  7. Laura says
    September 3, 2011 at 10:08 AM

    Trying the pancake part of this right now!!!!

  8. Laura says
    September 3, 2011 at 10:36 AM

    Just ate them….just doing the pancakes with syrup it seemed like French Toast Pancakes. Very good! Glad I found your site 🙂

  9. Melissa says
    January 29, 2012 at 12:24 PM

    Made these this morning. So easy to make, yet delicious! The hubby REALLY loved them, too 🙂