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–+ servings
Cinnamon roll pancake skillet topped with cream cheese icing and cinnamon swirl.

Cinnamon Roll Pancake Skillet

Enjoy the delightful flavors of cinnamon rolls in quick and easy pancake form with this skillet recipe, perfect for weekend brunches.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Use room-temperature for best results.
  • 2 tablespoons granulated sugar Can reduce to 1 tablespoon if preferred.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or plant-based) Almond, oat, or soy work well.
  • 1 large egg Use room temperature for a lighter batter.
  • 2 tablespoons melted butter Or neutral oil for a dairy-free option.
Cinnamon Sugar Swirl
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar
Optional Icing
  • powdered sugar mixed with a few teaspoons of milk or thinned cream cheese Optional for serving.

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
  2. In a separate bowl, beat the milk, egg, and melted butter together until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir just until the batter comes together; a few small lumps are okay.
Cooking
  1. Heat a nonstick skillet over medium heat and lightly grease the surface with butter or oil. Test the heat with a drop of batter; it should sizzle gently.
  2. Use a 1/4-cup measure to pour batter into the skillet, spacing pancakes so they do not touch.
  3. In a small bowl, mix the ground cinnamon and brown sugar. Immediately sprinkle a little of this cinnamon sugar onto each pancake after pouring the batter.
  4. Cook until the edges set and bubbles form on the surface, about 2 to 3 minutes. Flip carefully and cook another 1 to 2 minutes until golden and cooked through.
  5. Serve warm with optional icing or simply dust with powdered sugar.

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 10g

Notes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between sheets of parchment in a freezer-safe container. For best results, use room temperature ingredients and keep the batter slightly lumpy.

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