Cinnamon Bun Filled Pancakes Aebleskiver Recipe Pancakes

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CINNAMON BUN PANCAKES



Cinnamon Bun Pancakes image

Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 12 pancakes

Number Of Ingredients 16

2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted, plus more as needed

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.

CINNAMON BUN FILLED PANCAKES - EBELSKIVER



Cinnamon Bun Filled Pancakes - Ebelskiver image

Use your Ebelskiver pan to make these great little pancakes. With their fragrant cinnamon-sugar filling and drizzle of cream cheese frosting on top, these pancakes evoke all the sweet flavor and nostalgia of that bakery favorite: warm cinnamon buns. The pancakes make a comforting dish on cold winter mornings. Recipe Source: Williams Sonoma

Provided by Ceezie

Categories     Breakfast

Time 35m

Yield 35-40 pancakes

Number Of Ingredients 16

1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into 1/2-inch cubes, at room temperature
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3 -4 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
4 eggs, separated
2 cups milk
4 tablespoons unsalted butter, melted, plus more for cooking

Steps:

  • To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.
  • To make the cream cheese frosting, in the bowl of an electric mixer fitted with the flat beater, beat together the cream cheese and butter on medium speed until light and fluffy, 2 to 3 minutes. Add the confectioners' sugar, reduce the speed to low and beat until combined, 1 to 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add 3 Tbs. of the milk and beat until combined, about 1 minute. The frosting should be thick but still pourable; add more milk if needed to thin it. Transfer the frosting to a small bowl; set aside.
  • To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.
  • Put 1/8 teaspoons melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 teaspoons of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.
  • Drizzle the pancakes with the frosting and serve immediately.

Nutrition Facts : Calories 122.4, Fat 6, SaturatedFat 3.6, Cholesterol 39.5, Sodium 83.7, Carbohydrate 15.2, Fiber 0.4, Sugar 8.3, Protein 2.2

CINNAMON ROLL PANCAKES WITH CHLOE COSCARELLI RECIPE BY TASTY



Cinnamon Roll Pancakes With Chloe Coscarelli Recipe by Tasty image

Here's what you need: all-purpose flour, baking powder, sea salt, almond milk, maple syrup, vegan margarine, light brown sugar, ground cinnamon, vegetable oil, confectioners sugar, water

Provided by Rachel Gaewski

Categories     Breakfast

Time 30m

Yield 2 pancakes

Number Of Ingredients 11

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup almond milk
2 tablespoons maple syrup
3 tablespoons vegan margarine, or refined coconut oil, at room temperature
5 tablespoons light brown sugar
2 teaspoons ground cinnamon
vegetable oil, for greasing
2 cups confectioners sugar
¼ cup water

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 ROLL PANCAKES



Cinnamon Roll Pancakes image

Sweet and delicious buttermilk pancakes with a butter, brown sugar, and cinnamon swirl filling. These are great any time of the day and less time consuming than making real cinnamon rolls!

Provided by squeeziebrb

Categories     Breakfast and Brunch     Pancake Recipes

Time 55m

Yield 8

Number Of Ingredients 18

¾ cup milk
2 tablespoons white distilled vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 tablespoons butter, melted
1 ½ teaspoons vanilla extract
5 ½ tablespoons packed brown sugar
¼ cup butter, melted
1 ½ teaspoons ground cinnamon
¼ cup butter, softened
2 ounces cream cheese, at room temperature
¾ cup confectioners' sugar
½ teaspoon vanilla extract
cooking spray

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.

Nutrition Facts : Calories 327 calories, Carbohydrate 37.9 g, Cholesterol 71 mg, Fat 18.1 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 429.9 mg, Sugar 25 g

CINNAMON BUN PANCAKES



Cinnamon Bun Pancakes image

Make and share this Cinnamon Bun Pancakes recipe from Food.com.

Provided by gailanng

Categories     Breakfast

Time 15m

Yield 10-12 pancakes

Number Of Ingredients 14

1 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
2 eggs, beaten
1 cup milk
2 tablespoons corn syrup or 2 tablespoons maple syrup
1/4 cup melted butter
1 tablespoon vanilla
1 cup powdered sugar
1/4 cup butter, melted
1 tablespoon corn syrup or 1 tablespoon maple syrup
2 tablespoons milk (more to make thinner)

Steps:

  • To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency. If too thick add more milk, if too thin, add more sugar.
  • For the pancakes: In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon.
  • In a separate bowl, whisk the beaten eggs and milk. Stir in the vanilla and melted butter. Add the milk/egg mixture to the flour mixture and stir until just combined. There may be small lumps; set aside.
  • Preheat a lightly oiled or buttered griddle over medium heat. Pour enough batter (maybe 1/4 cup) to make about 3-4 inch pancakes (to make stackable). Cook until brown on both sides (a few minutes). Remove pancakes from griddle and pour over the Icing Syrup.

Nutrition Facts : Calories 265.4, Fat 11.4, SaturatedFat 6.8, Cholesterol 65.5, Sodium 371.2, Carbohydrate 37, Fiber 0.9, Sugar 17.3, Protein 4.2

AEBLESKIVER (DANISH PANCAKES)



Aebleskiver (Danish Pancakes) image

As a young girl, I constantly craved Saturdays and Sundays when my mother would prepare these small delicious pancakes. Now as a college student, I still look forward to Christmas time when our family is together and my mother and I prepare an overwhelming amount to feed family members! Definitely add in any kind of jam, peanut butter, honey, Nutella®, chocolate chips, fruit (diced apples, blueberries, etc.); the possibilities are endless and so delicious!

Provided by ellie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 10m

Yield 7

Number Of Ingredients 11

1 cup whole wheat flour
2 tablespoons white sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1 dash ground nutmeg
1 dash ground cloves
1 egg, lightly beaten
¾ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
  • Heat an aebleskiver pan over medium heat; prepare with cooking spray.
  • Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

Nutrition Facts : Calories 127.2 calories, Carbohydrate 18 g, Cholesterol 34.2 mg, Fat 4.8 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 2.7 g, Sodium 361.5 mg, Sugar 5 g

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