Cinnamon Roll Pancakes
Cinnamon Roll Pancakes
Ingredients
For the Pancake Batter
- 280 g milk
- 2 teaspoons vinegar
- 200 g plain Greek yogurt
- 4 egg
- 100 g protein powder, or normal flour
- 140 g plain flour
- 2 teaspoons baking powder
- 20 g sugar
For the Cinnamon Sugar Mixture
- 20 g cinnamon
- 60 g butter, room temperature or melted
- 120 g brown sugar
For the Topping
- 1/2 cup icing sugar, as needed
- 1 tablespoon milk, as needed
Instructions
- 1
To prepare the buttermilk, combine the milk and vinegar in a large bowl or measuring cup. Let it sit for 5 minutes to curdle slightly.
⏱️ 5 min
- 2
Add the plain Greek yogurt and eggs to the buttermilk mixture. Whisk these wet ingredients together thoroughly until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the protein powder (or substitute flour), plain flour, baking powder, and sugar. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix; a few lumps are fine. Let the pancake batter rest for 5 minutes.
⏱️ 3 min - 4
While the batter rests, prepare the cinnamon sugar mixture. In a small bowl, combine the cinnamon, room temperature or melted butter, and brown sugar. Mix until well combined and forms a thick paste. Transfer this mixture into a sandwich bag and snip a small corner to create a piping bag.
⏱️ 3 min
- 5
Heat a large non-stick pan or griddle over medium to high heat. Once hot, reduce the heat to medium-low. Lightly grease the pan if needed.
⏱️ 1 min
- 6
Pour about 1/4 cup of pancake batter onto the hot pan to form a pancake. Immediately pipe the cinnamon sugar mixture onto the raw pancake batter in a spiral pattern, starting from the center and working your way out.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 3 minutes, or until bubbles appear on the surface and the edges are set. The lid helps the pancake cook through and the cinnamon sugar to caramelize.
⏱️ 3 min
- 8
Carefully flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown and cooked through. Repeat with the remaining batter and cinnamon sugar mixture.
⏱️ 2 min
- 9
While the pancakes are cooking, prepare the topping. In a small bowl, whisk together icing sugar and milk, adding milk gradually until you reach a desired glaze consistency.
⏱️ 2 min
- 10
Once all pancakes are cooked, stack them on plates and drizzle generously with the icing sugar and milk mixture. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Pancakes
For the Pancake Batter
- 280 g milk
- 2 teaspoons vinegar
- 200 g plain Greek yogurt
- 4 egg
- 100 g protein powder, or normal flour
- 140 g plain flour
- 2 teaspoons baking powder
- 20 g sugar
For the Cinnamon Sugar Mixture
- 20 g cinnamon
- 60 g butter, room temperature or melted
- 120 g brown sugar
For the Topping
- 1/2 cup icing sugar, as needed
- 1 tablespoon milk, as needed
Instructions
- 1
To prepare the buttermilk, combine the milk and vinegar in a large bowl or measuring cup. Let it sit for 5 minutes to curdle slightly.
⏱️ 5 min - 2
Add the plain Greek yogurt and eggs to the buttermilk mixture. Whisk these wet ingredients together thoroughly until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the protein powder (or substitute flour), plain flour, baking powder, and sugar. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix; a few lumps are fine. Let the pancake batter rest for 5 minutes.
⏱️ 3 min - 4
While the batter rests, prepare the cinnamon sugar mixture. In a small bowl, combine the cinnamon, room temperature or melted butter, and brown sugar. Mix until well combined and forms a thick paste. Transfer this mixture into a sandwich bag and snip a small corner to create a piping bag.
⏱️ 3 min - 5
Heat a large non-stick pan or griddle over medium to high heat. Once hot, reduce the heat to medium-low. Lightly grease the pan if needed.
⏱️ 1 min - 6
Pour about 1/4 cup of pancake batter onto the hot pan to form a pancake. Immediately pipe the cinnamon sugar mixture onto the raw pancake batter in a spiral pattern, starting from the center and working your way out.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 3 minutes, or until bubbles appear on the surface and the edges are set. The lid helps the pancake cook through and the cinnamon sugar to caramelize.
⏱️ 3 min - 8
Carefully flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown and cooked through. Repeat with the remaining batter and cinnamon sugar mixture.
⏱️ 2 min - 9
While the pancakes are cooking, prepare the topping. In a small bowl, whisk together icing sugar and milk, adding milk gradually until you reach a desired glaze consistency.
⏱️ 2 min - 10
Once all pancakes are cooked, stack them on plates and drizzle generously with the icing sugar and milk mixture. Serve immediately and enjoy!
⏱️ 1 min