Ingredients
– 1 1/2 cups all-purpose flour 🍚
– 2 tablespoons granulated sugar 🍬
– 2 teaspoons baking powder 🥄
– 1/2 teaspoon salt 🧂
– 1 large egg 🥚
– 1 cup milk 🥛
– 2 tablespoons melted butter 🧈
– 1/4 cup brown sugar 🤎
– 1 tablespoon ground cinnamon 🌿
– 2 tablespoons melted butter (for cinnamon swirl) 🧈
– 1/2 cup powdered sugar ❄️
– 2 tablespoons milk (for glaze) 🥛
– 1/2 teaspoon vanilla extract 🍦
Instructions
1. Prepare the cinnamon swirl by mixing brown sugar, ground cinnamon, and 2 tablespoons of melted butter in a small bowl. Transfer this mixture into a small plastic bag and cut off a tiny corner to use as a piping bag. Set aside.
2. In a large bowl, combine the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the egg, milk, and 2 tablespoons of melted butter. Add the wet ingredients to the dry ingredients and gently mix until just combined, avoiding overmixing.
3. Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately pipe the cinnamon swirl mixture on top of each pancake, creating a spiral pattern.
4. Cook until bubbles form on the surface, then flip and continue cooking until the other side is golden brown. Repeat the process with the remaining batter and cinnamon mixture.
5. To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
6. Drizzle the glaze over the warm pancakes and serve immediately. Enjoy your cinnamon roll pancakes!
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 320 kcal per serving | Servings: 4 servings