These fluffy pancakes combine the sweet flavor of maple with the warm spice of cinnamon, making breakfast a treat! They’re easy to whip up and perfect for a cozy morning.
Just picture this: pancakes that taste like fresh cinnamon rolls, topped with a drizzle of maple syrup. I could eat them every day—and sometimes, I just might! ☕🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pancakes. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve had great success with a blend that includes brown rice flour.
Leavening Agent: Baking powder gives the pancakes that soft and fluffy texture. Make sure it’s fresh for the best rise. If you’re out, you can substitute with 1/2 tsp of baking soda and 1 tsp of vinegar to reactivate it.
Milk: I use whole milk for richness, but you can replace it with any milk you prefer, including almond, oat, or soy milk. Just keep in mind that non-dairy milks might slightly change the flavor.
Brown Sugar: This adds sweetness and a hint of molasses flavor to the cinnamon swirl. Coconut sugar or white sugar can work as substitutes if you’re looking for something different.
Maple Syrup: For the glaze, use pure maple syrup for the best flavor. If it’s not available, agave syrup can be a nice alternative, although the flavor will vary a bit.
How Do I Get The Cinnamon Swirl Just Right?
The cinnamon swirl is what makes these pancakes special, but it can take a little practice. Follow these steps for a perfect swirl:
- Make sure the cinnamon mixture is smooth and not too runny. If it’s too thin, it won’t hold its shape.
- When pouring your pancake batter, do it gently so it holds its shape. An even base helps the swirl stay nice.
- Use a toothpick or a knife to lightly swirl the cinnamon mixture into the pancake without mixing it completely in. This creates that beautiful spiral effect.
Practice makes perfect! Don’t stress if the first few don’t come out as you’d like. They’ll still taste delicious! Enjoy your pancake-making adventure!
How to Make Maple Cinnamon Roll Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 3 tbsp unsalted butter, melted
- 1/3 cup brown sugar, packed
- 2 tsp ground cinnamon
For the Maple Glaze:
- 1/4 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 to 2 tbsp milk or cream
Additional:
- Maple syrup, for serving
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and 15 minutes to cook, totaling around 25 minutes for a delightful breakfast! It’s quick enough for a weekday treat but special enough for a weekend brunch!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. In another bowl, combine the milk, egg, melted butter, and vanilla extract, whisking until everything is nicely mixed. Pour the wet ingredients into the dry ingredients and stir gently until just combined; don’t worry about a few lumps—they’re perfectly fine!
2. Make the Cinnamon Swirl Mixture:
In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix well so that you have a thick, evenly colored paste that will create the delightful swirl in your pancakes.
3. Cook the Pancakes with Cinnamon Swirl:
Preheat your non-stick skillet or griddle to medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of the pancake batter onto the skillet. Immediately, take about 1 teaspoon of the cinnamon mixture and spoon it onto the pancake in a spiral pattern. Using a toothpick or knife, gently swirl the cinnamon mixture into the batter to create a lovely cinnamon roll effect.
4. Flip and Cook:
Let the pancake cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip the pancake with care and cook for another 2 minutes until it turns golden brown and is fully cooked through. Transfer the pancake to a plate and keep warm while repeating with the remaining batter and cinnamon swirl mixture.
5. Make the Maple Glaze:
In a small bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more milk, if necessary, to achieve a smooth drizzling consistency.
6. Serve and Enjoy:
Stack your pancakes high on a plate, drizzle them generously with the maple glaze, and serve with a side of extra maple syrup for dipping. These pancakes are a delicious treat that brings the cozy flavor of cinnamon rolls right to your breakfast table!
Enjoy your fluffy Maple Cinnamon Roll Pancakes that blend the best of both worlds, making every bite a warm, sweet delight!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but the pancakes may be denser. To keep them fluffy, you might want to mix half whole wheat and half all-purpose flour, or add a little extra baking powder.
Can I Make the Pancake Batter in Advance?
Yes, you can! Prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before using, as it might thicken slightly.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between the pancakes, then put them in a freezer-safe bag. They will keep well for up to 2 months!
Can I Make These Pancakes Vegan?
Yes! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), use almond or oat milk in place of regular milk, and use a plant-based butter for the cinnamon swirl and glaze. They’ll still be delicious!
