You would think that after years of having the Internet (yes, younger generation, there was a time before the Internet) I'd get tired of surfing the web.  But I still love to surf the web, fall down a rabbit hole and discover new things.  During one of my late night surfing sessions I came across a recipe for Cinnamon Roll Pancakes from Now I have come across recipes for these tasty, sugar packed pancakes before, but seeing Lori’s post and beautiful pictures reminded me that I had wanted to try them for myself. After checking out Lori’s recipe I did a web search and found page after page full of links to similar recipes. And why not? It’s a brilliant idea and I would personally like to thank the person who first came up with this idea. I’m ashamed that I didn’t think of it myself.  Taking the best from the many different recipes I found, I created my own version of these popular pancakes.

One word of warning though. These pancakes are sugar bombs so if you are planning on feeding them to your kids make sure it is a nice day and that they can go out to play afterwards as they are going to be hopped up on sugar for the next few hours!

Cinnamon Roll Pancakes
adapted from

makes 6-8 large pancakes (serves 3-4 people)

2 cups flour, all purpose
3 tsp. baking powder
1 tsp. salt
2 cups milk
2 Tbl. vegetable oil
2 eggs

3/4 cup brown sugar
1 Tbl. ground cinnamon
1 Tbl. flour, all purpose
1/2 cup butter melted

1 cup powdered sugar
3 Tbl. milk
1/2 tsp. vanilla extract

Make the cinnamon filling by combining the sugar, cinnamon, flour and butter together and mixing until well combined. Place into a squeeze bottle. You can use a zip lock bag with the corner cut off, but this can be messy and its much easier to use a squeeze bottle. Besides I find uses for squeeze bottles all the time so do yourself a favor and pick up one or 2. Set aside.

Make the glaze by combining the milk powdered sugar and vanilla extract. Add more sugar or more milk if necessary to make a thick but pourable glaze. Cover well so that it doesn’t dry out and set aside.

To make the pancakes combine the dry ingredients in a large bowl and set aside. In another bowl, beat the eggs and add the milk and oil.  Pour the wet ingredients over the dry ingredients and stir just until mixed. A few small lumps are ok. You don’t want to overwork the batter or your pancakes will be tough. Heat a griddle over medium high heat. Lightly grease your griddle. I do this even when using a nonstick griddle as I find I get better browning with just a bit of fat on the griddle. Pour about 1/2 cup of batter onto the griddle, per pancake. Next drizzle with the cinnamon filling, making a swirl pattern to give it the look of a cinnamon roll.

Allow to cook until bubbles start for form and pop on top and the edge has just started to dry out. Flip and allow to cook another 2 minutes. Remove to a plate, flipping the pancakes over so that the swirl pattern is facing up. Wipe down the griddle well to remove any burnt sugar and repeat the process until you have made all the pancakes. I usually serve them as they come off of the griddle but if you want everyone to eat at the same time, place the pancakes in a warm oven (150°F) to stay warm.

Drizzle with the glaze and serve.