Cinnamon Roll Pancakes

Glaze:
½ cup powdered sugar
1 tablespoon milk
½ teaspoon pure vanilla extract

Dry:
1 cup all-purpose flour
2 tablespoons white granulated sugar
3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon kosher salt

Wet:
1 ¼ cup buttermilk, shaken
1 large egg
1 tablespoon unsalted butter, melted and cooled

Butter for Griddle

1. To make the glaze, add the powdered sugar, milk and vanilla extract to a small bowl and whisk vigorously until mixture is smooth and creamy. If the glaze is either too thin or thick, simply add more powdered sugar or milk until it's to the consistency of your liking. Set aside.

2. In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda and salt. In a measuring cup (or small bowl), measure out buttermilk. Add egg and melted butter; beat until thoroughly combined.

3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Heat up your griddle (or cast iron skillet) over medium heat and brush with ½ tablespoon of butter. Scoop the batter, using a ¼ cup measure (or tablespoon measure), on to the warm skillet. Cook for 1-2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.

4. Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you're done. Top each stack of pancakes with the glaze. 
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