Cinnamon Roll Stuffed Pancakes Recipe
Fluffy pancakes with a sweet cinnamon swirl surprise inside! Perfect for breakfast or brunch, these indulgent treats combine the best of pancakes and cinnamon rolls in every bite. Easy enough for a weekend morning, yet special enough for guests. Serve warm with cream cheese glaze for the ultimate comfort food experience.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- ⅓ cup brown sugar
- 1 ½ tsp ground cinnamon
- 2 tbsp softened butter for cinnamon filling
- Cream cheese glaze optional
Instructions
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, and melted butter; combine with dry ingredients.
- In a small bowl, mix brown sugar, cinnamon, and softened butter to make filling.
- Heat a greased skillet over medium heat. Pour batter for one pancake.
- Add a spoonful of cinnamon filling in the center; swirl gently.
- Top with a bit more pancake batter to seal the filling.
- Cook until bubbles form, flip, and cook until golden.
- Repeat for remaining pancakes.
- Serve warm with cream cheese glaze or syrup.
Notes
- Don’t overmix the batter for fluffier pancakes.
- Keep cinnamon filling thick so it stays inside while cooking.
- You can prep the filling a day ahead and refrigerate.
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