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
Scale
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.