If you have a soft spot for sweet breakfasts, then you are going to absolutely adore this Cinnamon Roll Stuffed Pancakes Recipe. Imagine fluffy, golden pancakes with a luscious swirl of cinnamon sugar tucked right inside, combining the cozy flavors of a cinnamon roll with the easy charm of pancakes. Each bite offers a delightful balance of sweetness and spice, finished off with a smooth vanilla glaze that adds just the right touch of indulgence. Whether you’re cooking for a lazy weekend morning or surprising someone special, this recipe brings warmth and joy to the table like no other.
Ingredients You’ll Need
All the ingredients for this Cinnamon Roll Stuffed Pancakes Recipe are simple staples, but each one plays a crucial role in creating the perfect texture, flavor, and appearance. From the fluffy pancake base to the gooey cinnamon filling and the silky glaze, every item counts towards making these pancakes a total hit.
- 1 1/2 cups all-purpose flour: Provides structure and fluffiness to the pancakes.
- 3 tablespoons granulated sugar: Adds just enough sweetness to the batter.
- 1 tablespoon baking powder: Helps the pancakes rise beautifully and become light.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 1 1/4 cups milk: Moistens the batter and ensures a tender crumb.
- 1 egg: Binds ingredients and adds richness.
- 3 tablespoons melted butter: Gives a buttery flavor and soft texture to the pancakes.
- 1 teaspoon vanilla extract: Infuses warmth and depth into the batter.
- 1/3 cup brown sugar: The star of the cinnamon filling, bringing moist sweetness.
- 2 teaspoons ground cinnamon: Provides that signature spicy aroma and flavor.
- 2 tablespoons melted butter (for filling): Makes the cinnamon filling delectably gooey.
- 1/2 cup powdered sugar: Base for the glossy glaze drizzled on top.
- 1–2 tablespoons milk (for glaze): Helps achieve the perfect glaze consistency.
- 1/2 teaspoon vanilla extract (for glaze): Adds a sweet vanilla finish to the glaze.
How to Make Cinnamon Roll Stuffed Pancakes Recipe
Step 1: Prepare the Pancake Batter
Start by combining your dry ingredients — flour, granulated sugar, baking powder, and salt — in a large bowl. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth and creamy. Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s important not to overmix here, as you want to keep the batter light and airy for perfectly fluffy pancakes.
Step 2: Mix the Cinnamon Filling
Next up is the luscious cinnamon filling. Simply stir together brown sugar, ground cinnamon, and melted butter in a small bowl until you get a gooey, fragrant mix. This filling is what transforms your pancakes into a delightful cinnamon roll experience, so don’t skip this step or skimp on the cinnamon sugar blend!
Step 3: Cook the Stuffed Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about a 1/4 cup of pancake batter onto the hot surface. When bubbles begin to form on the top, spoon a swirl of the cinnamon filling onto the center of the pancake. Carefully cover the swirl with a small spoonful of pancake batter to seal in that cinnamon goodness. Cook for another 1 to 2 minutes until golden brown on one side, then gently flip and cook the other side until golden and cooked through. Repeat this magic until all your batter is used.
Step 4: Prepare the Vanilla Glaze
While your pancakes are still warm, mix powdered sugar with milk and vanilla extract until smooth and pourable. Drizzle this sweet glaze generously over your cinnamon roll stuffed pancakes for an irresistible finishing touch that will melt hearts and satisfy cravings.
How to Serve Cinnamon Roll Stuffed Pancakes Recipe
Garnishes
For an eye-catching plate, sprinkle a light dusting of powdered sugar or cinnamon on top of your drizzled glaze. Fresh berries like strawberries or blueberries add bright pops of color and a slight tartness, balancing the sweetness. You can also top with a small dollop of whipped cream or a few pecan halves for some crunch and extra flair.
Side Dishes
Pair these cinnamon roll stuffed pancakes with crispy bacon or savory sausage to play off the sweetness. Fresh fruit salad or a simple green smoothie offer refreshing complements without competing with the indulgent flavors of the pancakes. If you want to keep it decadent, a scoop of vanilla ice cream or creamy yogurt on the side works wonders for a brunch treat.
Creative Ways to Present
Try stacking the stuffed pancakes neatly and layering glaze between each pancake for a cinnamon roll pancake tower that delights the eyes and the palate. Another fun idea is serving the pancakes on a bright colorful plate with edible flowers or fresh herbs as garnish for a festive brunch table. Using a clear syrup dispenser for the glaze drizzle shows off the swirls beautifully and invites guests to customize sweetness.
Make Ahead and Storage
Storing Leftovers
Leftover cinnamon roll stuffed pancakes keep wonderfully in an airtight container in the fridge for up to 3 days. Just make sure they cool completely before storing to prevent sogginess. These tasty pancakes can be enjoyed cold or reheated gently for that fresh-off-the-griddle magic.
Freezing
To freeze, layer your cooled pancakes with parchment paper in between to prevent sticking, then seal them tightly inside a freezer-safe bag or container. Frozen pancakes last up to 2 months and make for a quick breakfast any day you want that cinnamon roll joy without the prep.
Reheating
Rewarm refrigerated or frozen pancakes in a toaster oven, regular oven at low heat, or in a microwave for 30-60 seconds. Finish by drizzling some fresh glaze or melting a bit of butter to revive their soft texture and keep the cinnamon swirl gooey and inviting.
FAQs
Can I make the cinnamon filling ahead of time?
Absolutely! The cinnamon filling can be prepared in advance and stored in the refrigerator for up to 3 days. This can save you time on pancake day and the flavors actually deepen when it sits.
What’s the best way to swirl the cinnamon filling inside the pancakes?
Using a piping bag or a zip-top bag with a snipped corner makes swirling the filling easier and more precise. If you don’t have one, a small spoon can work perfectly as long as you move quickly before flipping your pancakes.
Can I use whole wheat flour or a gluten-free mix?
You can substitute with whole wheat flour, but the pancakes may be denser and have a heartier flavor. Gluten-free flour blends can work as well, but check for a baking powder that is gluten-free and expect some texture differences.
How do I avoid the filling leaking out while cooking?
Make sure you pour a small layer of batter over the cinnamon filling to seal it in before flipping. Also, avoid overfilling the pancakes and cook them on medium heat to ensure the batter sets properly around the filling.
Can I make this recipe dairy-free?
Yes! Simply swap the milk for your favorite plant-based milk like almond or oat milk and use dairy-free butter or coconut oil. The pancakes will still be deliciously tender and the cinnamon filling stays just as gooey.
Final Thoughts
If you’re searching for a show-stopping breakfast treat that feels like a warm hug, then this Cinnamon Roll Stuffed Pancakes Recipe is your new best friend. It brings together the best of both worlds—fluffy pancakes and cinnamon roll sweetness—in one glorious bite. So go ahead, whip up a batch soon and watch how it turns any morning into a celebration of comforting flavors and smiles.
Print
Cinnamon Roll Stuffed Pancakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a delightful twist on classic pancakes with these Cinnamon Roll Stuffed Pancakes, featuring a sweet cinnamon swirl filling inside fluffy pancakes, topped with a smooth vanilla glaze. Perfect for a cozy breakfast or brunch treat.
Ingredients
Pancake Batter
- 1 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter (for filling)
Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined to avoid overmixing.
- Make the Cinnamon Filling: In a small bowl, combine brown sugar, ground cinnamon, and 2 tablespoons melted butter. Stir until the mixture is smooth and set it aside for later use.
- Cook the Pancakes with Filling: Preheat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of pancake batter onto the skillet to form a pancake. When bubbles appear on the surface and edges begin to set, spoon a swirl of the cinnamon filling into the center of the pancake. Carefully pour a small spoonful of batter over the filling to seal it inside. Cook for about 1-2 minutes until the bottom is golden brown, then flip and cook the other side until cooked through.
- Repeat Cooking: Continue cooking the remaining batter and cinnamon filling in the same manner until all pancakes are ready.
- Prepare the Glaze: In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk quantity to reach desired consistency.
- Serve: Drizzle the warm pancakes with the prepared glaze. Serve immediately for the best taste.
Notes
- Use a piping bag or a resealable plastic bag with a small corner cut off to swirl the cinnamon filling for easier and more controlled filling placement.
- You can double the cinnamon filling if you prefer a richer, more indulgent center.
- Be careful not to overfill pancakes to prevent leakage of the filling during cooking.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
