I’m a lover of cinnamon, and sweet and gooey things, and delicious warm breakfasts… so with this recipe, all these beats of my heart are rolled into one big, mouth watering pancake. And really, it’s pretty simple to make! Last Saturday, when I instagrammed a photo of our lazy weekend morning meal, I had many requests for the recipe, so I made the executive decision that I’d just have to make them all over again just so I could post the recipe here!
To start, mix up a batch of your favorite pancake mix. Since everyone’s tastes are so varied, boxed vs. homemade, fresh vs. frozen, etc, I won’t post a recipe for the pancake mix here, but I do recommend this healthy version that’s sweetened with bananas instead of sugar!
Not that this cinnamon roll pancake is healthy… because from here it’s all downhill. Or uphill, depending on which way you look at it. Either way, it’s delicious!
Next, mix up the cinnamon roll filling.
Cinnamon Roll filling: – recipe adapted from here
4 tbls butter – melted
2 tbls dark brown sugar
1 tbls sugar
1 tsp cinnamon
Mix all ingredients together and pour into a ziplock bag to cool. Once cooled, snip a corner out of the bag to use as a pastry bag when we swirl the cinnamon sugar mixture into the pancake batter.
Once you’ve got your ingredients all ready, go ahead and pour your pancake mix onto a hot griddle or pan and let set for a minute. Just before it would be time to flip the pancake, use your cinnamon sugar pastry bag and swirl the mixture into the pancake batter. Don’t just swirl it on top, but stick the tip of your bag into the middle of the pancake and swirl your way in circles until you reach the edge.
Flip, cook for another minute and plate!
We served ours with butter and warm maple syrup, and it was an ooey, gooey cinnamon delight! I also think it would be heaven to mix up The Pioneer Woman’s buttery, sugary, coffee and maple syrup cinnamon roll icing to drizzle over the top!