Description
A cozy, shareable treat that combines the comfort of cinnamon rolls with the fluffiness of pancakes, perfect for lazy weekends.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/4 cup neutral oil (or melted butter)
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (packed)
- 2 tablespoons ground cinnamon
- 2 tablespoons melted butter (for the swirl)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk or plain yogurt (for glaze consistency)
Instructions
- Preheat oven to 375°F (190°C). Grease a 10–12 inch oven-safe skillet or cast iron pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat eggs with milk, oil, and vanilla.
- Combine wet and dry ingredients until just mixed; a few small lumps are okay.
- In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a spreadable paste.
- Pour half the batter into the skillet and smooth the top.
- Drop spoonfuls of half the cinnamon mixture over the batter and use a knife to gently swirl.
- Pour the remaining batter on top, then add the remaining cinnamon mixture and swirl again to create that classic cinnamon roll look.
- Bake for 18–25 minutes, or until the center is set and a toothpick comes out clean. The top should be golden brown.
- While the skillet cools for 5 minutes, whisk powdered sugar with milk or yogurt until smooth.
- Drizzle over warm pancake skillet, slice into wedges, and serve immediately. Leftovers are delightful reheated.
Notes
Don’t overmix the batter to keep pancakes fluffy and make sure to use a room-temperature skillet for even baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American