Cinnamon Roll Pancakes
What happens when you cross classic pancakes with homemade cinnamon rolls? You get breakfast deliciousness that you’re still thinking about three months later!
Because the deadline for my cookbook manuscript was looming over me this spring, we had staycation for most of spring break week this year. However, we did venture to Memphis for two nights at the end of the week to go see the Broadway show Wicked, explore Beale Street, and stay at the Peabody Hotel. (The nearby Williams-Sonoma outlet was also a nice perk for me!).
Looking for a late breakfast before we got back on the road to head home, we somehow ended up at Brother Juniper’s – a breakfast place that will definitely be on my agenda every time I go back to Memphis!
Both of my kids ordered pancakes, but Griffin opted for the ones that were calling my name too. Cinnamon Roll Pancakes: incredibly fluffy cinnamon cakes bigger than Griffin's head that were a fun change from traditional pancakes and syrup. I instantly made a mental note to develop a recipe once I got home for a similar pancake – with a slightly healthy slant and no more sugar an “normal” pancakes would have. Using a mix as a base makes these hotcakes quick enough to make on a school morning and also makes it easy to cook for a spend-the-night crowd. I love using the mix listed on the recipe because it is also gluten free. Don't let that steer you away, though - you would never know these hotcakes were gluten free!
Let me know what you think if you give them a try!
Cinnamon Roll Pancakes | GF
Using a mix as a base makes these hotcakes quick enough to make on a school morning and also makes it easy to cook for a spend-the-night crowd. You'll love these incredibly fluffy cinnamon hotcakes.
- 1 cup Pamela's Baking and Pancake Mix
- 1 egg
- ⅔ cup water
- 1 tablespoon canola oil
- 1 teaspoon ground cinnamon
- ⅓ cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon cinnamon sugar
- Preheat griddle over medium-low (350 degrees) heat and lightly oil.
- Mix baking mix, egg, water, oil and cinnamon together until smooth. Batter should be pourable, but not too thin. Add more water or mix as needed.
- Pour ¼ cup batter onto griddle for each pancake. Cook until bubbles start to form and edges start to dull. Flip once. When cooked through, remove and serve immediately.
- For the frosting, mix together powdered sugar and milk to form a thick paste. Pipe frosting on pancakes and sprinkle with cinnamon sugar to finish.