I’ve never been a big breakfast fan. By breakfast, I mean eating food before 10 AM. I love eggs, cereal, waffles, oatmeal, etc…, but I usually eat it in the evening. I guess that makes it brinner?
I never ate breakfast as a child and still rarely do to this day unless I have the whole day to myself. It’s a terrible habit, I know. Breakfast is the most important meal of the day bla bla bla. I get it. I should eat breakfast. I’m a horrible person.
If someone made me these pancakes every morning, however, it’d be a completely different story. I’d be up at 6AM with a fork in hand, ready to devour a stack of flapjacks. The cinnamon swirl caramelizes on the outer rim, giving a sweet crunch in each bite. They were sweet enough to eat enough on their own, but you could also sprinkle some powdered sugar or maple syrup on top if you really need a sugar rush in the morning. From Recipe Girl.
P.S. I updated the “About Me” section (FINALLY!), so feel free to check it out and let me know a little more about yourself!
Cinnamon Roll Pancakes
Click here for a printable recipe
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 Tablespoon canola oil
- 1 large egg, lightly beaten
- 1/2 cup butter, melted
- 3/4 cup brown sugar, packed
- 1 Tablespoon ground cinnamon
- First, make the pancake batter. Mix together the flour, baking soda, and salt. Gradually whisk in the milk, oil, and egg until just combined. Make sure not to overmix– Lumps are okay!
- Now make the cinnamon filling. Mix all the ingredients together and pour into a ziploc bag. You want this mixture to be very liquidy.
- Heat large skillet over medium-low heat. Scoop about 3/4 cup batter onto the skillet. Cut off the corner of your ziploc bag of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip over and cook until just browned (an additional 1-2 minutes).