Cinnamon Bun Pancakes Recipes

Steps:

• Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
• Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl. Whisk egg, 2 tablespoons melted butter, and 1 1/2 teaspoons vanilla extract into milk mixture. Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. Lumps are fine.
• Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is as thick as toothpaste, about 10 minutes.
• Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
• Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
• Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake. Repeat with remaining ingredients, spraying the griddle with cooking spray between each pancake.

Steps:

• Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
• For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
• For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
• For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
• Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
• When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
• Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
• To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.

Steps:

• Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
• Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
• Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Steps:

• In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

Steps:

• To make the Icing Syrup, whisk the ingredients together until smooth and a pouring consistency. If too thick add more milk, if too thin, add more sugar.
• For the pancakes: In a bowl, stir together the flour, sugar, salt, baking powder and cinnamon.
• In a separate bowl, whisk the beaten eggs and milk. Stir in the vanilla and melted butter. Add the milk/egg mixture to the flour mixture and stir until just combined. There may be small lumps; set aside.
• Preheat a lightly oiled or buttered griddle over medium heat. Pour enough batter (maybe 1/4 cup) to make about 3-4 inch pancakes (to make stackable). Cook until brown on both sides (a few minutes). Remove pancakes from griddle and pour over the Icing Syrup.

Steps:

• In a large bowl, whisk together the flour, baking powder, and salt. In a small bowl or measuring cup, whisk together the almond milk and maple syrup.
• Add the wet ingredient to the dry and whisk to combine. Do not overmix.
• In a small bowl, mix together the margarine, brown sugar, and cinnamon. Transfer to a pastry bag or plastic zip-top bag and snip off one corner.
• Lightly grease a large nonstick skillet or griddle and heat over medium heat. When the pan shimmers, measure out ¼ cup (35 g) of the batter (or eyeball it) and pour it onto the skillet. Pipe a circular swirl of the cinnamon mixture into the batter. Repeat to fill the skillet.
• When small bubbles appear in the center of the pancakes, after about 4 minutes, flip.
• Cook on the other side for about 1 minute more, until lightly browned and cooked through. Repeat with the remaining batter, adding more oil to the skillet between batches as needed.
• In a small bowl, combine the confectioners' sugar and water and whisk until smooth.
• Drizzle the pancakes with the glaze and serve.
• Enjoy!

Steps:

• Weigh the flour in a large jug or bowl. Add the baking powder, caster sugar, ½ tsp cinnamon and a generous pinch of salt. Whisk to combine. Crack in the eggs, add ½ the butter and all the milk, then whisk to a smooth batter. Will keep in the fridge overnight.
• Stir the rest of the cinnamon, the light brown sugar and the maple syrup into the remaining melted butter. Add 3 tbsp of the pancake mixture and mix. Transfer to a squeezy bottle fitted with a small nozzle or a piping bag.
• When you're ready to cook, pour a little oil in your largest frying pan, and wipe out any excess with some kitchen paper. Keeping the pan over a low-medium heat, spoon 2-3 tbsp mounds into the pan for each pancake, leaving space for them to expand as they cook. You should get three or four in at a time. Use the cinnamon mixture in your bottle or piping bag to pipe swirls on top of each pancake. When the pancakes start to set around the edges and you see bubbles appear on top, carefully flip and cook for another 2-3 mins until golden and cooked through. Keep warm in a low oven while you continue cooking the rest of the batter.
• Serve the pancakes with yogurt and extra maple syrup, if you like.