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Cinnamon roll pancakes

August 13, 2011

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My kids love pancakes, and they also love cinnamon rolls … why not combine the two? I made these cute little cinnamon roll pancakes for my boys yesterday morning, and they flipped over them! They were fun and delicious, and best of all, took almost no more effort than making regular pancakes.

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I used my basic pancake recipe for these (recipe follows), but you can use your favorite recipe if you’d like, or you could even use a mix. This is a great way to jazz up plain pancakes! 

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Simply prepare your pancake batter, then take 1/2 cup or so of the batter and put it in a separate bowl. Add a couple of teaspoons of cinnamon, and more as needed, until it’s a nice red color. Put the colored batter in a squeeze bottle. I bought a couple of these at a kitchen gadget store a while back. They look like the ketchup and mustard bottles you sometimes see on tables at restaurants, except they’re clear. Very handy for a lot of things, but I bought mine specifically for pancake batter.

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Use a tablespoon to drop batter into a greased skillet over medium heat. (Avoid using butter in your skillet for these pancakes, since it tends to make the cakes more brown.) Then, using your squeeze bottle filled with red batter, immediately pipe a swirl design on top of each mini pancake. I keep the heat slightly lower than usual for these, so most of the cake will bake before flipping, without the bottoms getting too dark. When most of the cake is set, flip and cook the swirled side for just long enough to finish it off. This way you won’t lose the design in a pancake that’s too dark.

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Instead of using syrup, mix up a quick glaze with powdered sugar and a splash of milk. Whisk together and dribble over the pancakes. It’s as simple as that! With school coming up, mornings will be extra busy, so make a bunch of these up on the weekend and stick them in the fridge or freezer, then throw them in the microwave for a quick breakfast the kids will love!

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Lisa’s basic pancake recipe

Makes about 2 dozen mini pancakes made with 1 Tbsp. batter each.

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1-1/2 cups flour  (I normally like to use whole wheat flour, but I recommend white for the cinnamon roll cakes to keep the color light.)

3-1/2 tsp. baking powder

1 Tbsp. sugar

1 tsp. salt

1-1/4 cups milk

1 egg

3 Tbsp. melted butter or margarine

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Combine dry ingredients in medium-sized bowl. Make a well in the center. In a small bowl, whisk together the milk, egg, and melted butter. Pour into the well and stir to combine with dry ingredients. Spoon batter into a medium-hot greased skillet. Flip when bubbles appear and the bottoms are golden brown. Cook until the second side is also golden brown. Enjoy!

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Comments (1)

skythedog wrote:
Oh ya, one of the best. Go ahead, if I can make these, so can you!!!

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