Best Pancake Ever – Cinnamon Bun Pancakes
It’s a cinnamon roll, it’s a pancake…it’s both! The winning recipe in our “Best Pancake Ever” contest is a hybrid of two beloved breakfast treats.
You start with a cinnamon pancake batter, then when it just hits the griddle, you pipe in a butter and brown sugar swirl. Finally, instead of maple syrup, the pancakes are topped with a drizzle of sweet frosting.
Our winner, “Bakerella” offers a few helpful hints for the winning recipe:
“Make the icing first because it is easy and you can get it out of the way. Then prepare the brown sugar swirl, let cool while you make the pancake mix and before so you can you put it in the plastic bag. Swirl the brown sugar on the pancake with your plastic bag as soon as you drop the batter on your griddle, do not wait until the pancake cooks too long and too many air bubbles appear, then when you flip it over again it will not look as nice.”
I discovered a few tricks while making the pancakes as well. You have to find just the right moment to add the cinnamon swirl. Obviously, the brown sugar/butter mixture gets very hot over the stove, and it needs to cool before you put it in the plastic bag for piping. (The last thing you want to do is burn your hands, or melt the bag!) However, if it cools too long, it will become hard to pipe over the pancake batter. Also, I found I had to add a little bit more butter to the mixture. Since I live in LA the air is very dry and it needed a bit more moisture to make it easier to swirl. Feel free to adjust depending on the weather in your area!
Cinnamon Bun Pancakes (click here to print recipe)
1 cup All Purpose Flour
1 Tbsp Granulated Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Salt
2 Tbsp Cinnamon
1 tsp All Spice
1 cup Milk
2 Tbsp Oil
Brown Sugar Swirl:
2 Tbsp Butter
2/3 cup Packed Dark Brown Sugar
3 Tbsp Confectioners Sugar
1 tsp Milk
1/4 tsp Fresh Lemon Juice
To prepare the pancakes, mix all dry ingredients in a large bowl. Place all wet ingredients in separate bowl and mix well. Pour wet ingredients into dry and mix until it all comes together. Let sit for 5 minutes. Heat a griddle on medium low and lightly grease. In a small saucepan, heat the brown sugar and butter until it has melted, stirring occasionally. Let cool for 5 minutes. Make a small hole in the bottom corner of a small plastic bag, then place the brown sugar and butter mix in the bag after it has cooled for about 5 minutes. Place the pancake batter on the griddle to make brown sugar swirl, then let pancake cook for about 2 minutes and flip.
In a small bowl, place the confectioners sugar, then add milk and fresh lemon juice. Mix until no lumps remain. Once pancakes have cooled take a spoon and let icing drip over pancakes, then wait two minutes until the icing set, then serve.
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