Jess' Cinnamon Roll Pancakes
By Jess Murphy.
Looking for new brunch ideas? Why not start your weekend with these next level pancakes!
8 people
15 minutes
15 minutes
Ingredients
- 2 tbsp Baking Powder
- 0.5 tsp Baking Soda
- 470 ml Buttermilk
- 1 large Egg
- 1 tbsp Granulated Sugar
- 2 tbsp Ground Cinnamon
- 6 tbsp Light Brown Sugar
- 2 tbsp Rapeseed Oil
- 0.5 tsp Salt
- 4 tbsp Unsalted Butter (melted)
- 1 tsp Vanilla Extract
- 300 g Wholemeal Flour
Method
- Whisk the brown sugar, butter and cinnamon together in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.
- Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
- Whisk egg, buttermilk, oil and vanilla in a separate medium bowl.
- Whisk the wet mixture into the dry mixture, just until combined. Let stand for 10 minutes.
- Heat a large non-stick skillet or griddle over medium heat.
- Coat the pan with cooking spray.
- Add 1/4 cup of your batter per pancake to the pan.
- Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top.
- Cook until the edges start to dry, about 3 minutes.
- Flip and cook until set, about 3 minutes more.
- Repeat with the remaining batter and cinnamon mixture, working in batches if necessary.
- Wipe the pan and coat with cooking spray between batches, if necessary.
