Cinnabon Pancakes Recipes

CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
• For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
• For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
• Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
• When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
• Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
• To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

CINNAMON ROLL PANCAKES RECIPE BY TASTY

Steps:

• In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt.
• In a squirt bottle, combine cinnamon, brown sugar, and coconut oil.
• On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup (60 ml) amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely.
• Enjoy!

CINNAMON ROLL PANCAKES

Steps:

• Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
• Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
• When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
• Serve the pancakes with yogurt and extra maple syrup, if you like.

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
• Add the wet ingredient to the dry and whisk to combine. Do not overmix.
• In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
• Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
• When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
• Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
• In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
• Drizzle the pancakes with the glaze and serve.
• Enjoy!

CINNAMON PANCAKES

Steps:

• Combine flour, brown sugar, baking powder and cinnamon.
• Combine eggs, milk and butter, stir into dry ingredients just until combined.
• Pour batter by 1/3 cupfuls onto a lightly greased hot griddle.
• Sprinkle with additional cinnamon (if desired).
• Turn when bubbles form on top of pancakes.

CINNAMON ROLL PANCAKES

Steps:

• Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).
• In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
• In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract.
• Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.
• When ready to serve, spoon warmed glaze onto the top of each pancake.
• A few helpful tips: *Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
• *If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. Same with your glaze.

CINNAMON PANCAKES

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

CINNAMON ROLL PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

CINNAMON PANCAKES

Steps:

• Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CINNAMON BUN PANCAKES

Steps:

• For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
• For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
• Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

QUICK CINNAMON PANCAKES

Steps:

• Take your large bowl.
• Sift the flour into your large bowl.
• Make a well in your flour, big enough to fit both of your eggs in.
• Break the eggs into the well and mix thoroughly.
• Take your milk and water, mix both together and then sprinkle as much Cinnamon (a lot will taste lovely-but not to much!)
• Poor little bits of your milk mixture into the flour and eggs, remember to mix it all in at the same time!
• Add a little bit of butter into your pancake mixture and whisk until no big parts of the butter is remained.
• Get a small spread of butter and put it in your pan, put the heat to medium. Wait until the butter sizzles then you can put your mix in.
• When the top of the pancakes starts to have little bubbles on it, take your spatchilar and turn it over, now let it cook, the try flipping it on your own!
• Yummy! Tip: try flipping your pancake with a pound in the other hand, it brings good luck!

CINNAMON PANCAKE CUBES

Steps:

• In a skillet, melt butter. Add the pancakes, sugar and cinnamon. Cook over low heat until heated through, about 3 minutes.