Cinnamon Roll Pancakes

Cinnamon Roll Pancakes


I love pancakes.  I am definitely a breakfast-for-dinner girl!  Growing up we would have breakfast for dinner at least 2 times a month.  And until I started working at 5am on Saturdays, we would always have a big breakfast on Saturdays, always pancakes or waffles.  I've never mixed up the recipe for pancakes too much, usually just adding in blueberries or chocolate chips, but when I saw this recipe, I knew I had to try them.  Let me tell you, they did not disappoint!  I thought they were perfect, and tasted so similar to cinnamon rolls, just more moist.

By the way, are you sick of cinnamon recipes yet?  I just noticed that my last 3 recipes have involved cinnamon!  Don't worry though, my next recipe doesn't have any cinnamon!

You will need:
One batch of your favorite pancake batter
1 stick margarine
1 cup brown sugar
2 Tablespoons cinnamon

For icing:
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

1.  In a microwave safe bowl, combine margarine, brown sugar, and cinnamon until smooth.

2.  Microwave in 10 second increments until margarine is soft and can be squeezed through a pastry bag.

3.  Transfer mixture into a pastry bag (or be like me and use a Ziploc bag with the tip cut off--easier clean-up!)

4.  Pour pancake batter onto hot griddle and pipe cinnamon mixture in a swirl over batter.

5.  When pancake is golden brown, flip and cook until the other side is done.  I found that the cinnamon mixture made the pancakes gooey-er than normal and so they didn't turn out quite perfectly looking.

6.  Mix together powdered sugar, milk, and vanilla to form a thin icing.  Serve on top of pancakes in place of syrup.

Adapted from: It's a Keeper