Fluffy, Delicious Pancakes (+ A Cinnamon Roll Pancake Variation!)
Pancakes + cinnamon rolls = a match made in heaven!
Equipment
- 2 mixing bowls
- Hand whisk
- Non-stick pan
- Piping bag (for the cinnamon roll version only)
Ingredients
Pancake Batter
- 120 grams flour
- 30 grams sugar
- 10 grams baking powder
- 1/2 tsp salt
- 180 ml milk
- 1 egg
- 30 grams butter (melted)
- 1 tsp vanilla essence
Cinnamon Roll Filling
- 75 grams butter (room temperature)
- 67 grams packed brown sugar
- 8 gs all-purpose flour
- 5 grams cinnamon
Icing Sugar Glaze (for cinnamon roll pancakes)
- 30 grams icing sugar
- A little milk
Instructions
Pancake Batter
- Combine all the dry ingredients: flour (120 gm), sugar (30 gm), baking powder (10 gm), and salt (1/2 tsp) in a bowl using a hand whisk
- In a separate bowl, whisk together your liquid ingredients: full-fat milk (180 ml), egg (1), melted butter (30 gm), and vanilla essence (1 tsp/ 5 ml) until well combined
- Next, pour your liquid ingredients into your dry ingredients and mix it using a hand whisk until there are no streaks of flour visible in the batter. Don’t worry if there are a few lumps
- Let the batter rest for 10 minutes, this will help your pancakes rise better
Cinnamon filling
- Combine all your ingredients: softened butter* (75 gms), brown sugar (67 gms), flour, and cinnamon (5 gm) in a bowl until everything is well combined
- Add the mixture to a piping bag (or a ziplog bag) and keep it ready to go
Cooking Technique
- When you’re ready to cook the pancakes, heat your non-stick pan* on medium heat*. Make sure the pan is hot before you add the batter.
- Using a ladle or table spoon, pour the pancake batter in the center of the frying pan.
- If you’re making plain pancakes, skip the next step!
- For the cinnamon roll pancakes, as soon as you pour the batter, make circles of the cinnamon filling with the piping bag into the batter (see video for reference), similar to a cinnamon roll.
- Let the batter sit until you see small bubbles coming up. This means that your pancake is set and ready to flip
- Before you flip the pancake, run your spatula under the pancake to release it from the pan and lift it slightly to check if it’s browned enough.
- Once it’s browned, flip the pancake carefully and let the other side cook until it’s golden brown.
Icing Glaze for Cinnamon Roll Pancakes
- In a bowl, add icing sugar and pour milk, a little at a time, until you reach the consistency of your choice
- Pour the glaze over the cinnamon roll pancake stack and serve!
Notes
Variations:
- Chocolate chips: Chocolate chip pancakes are my favorite! Add the chocolate chips to your batter instead of the cinnamon filling
- Any chocolate: You can also replace the chocolate chips with any chocolate of your choice (mars, snickers, mnms 🤤)
- *Softened butter: Make sure the butter for your cinnamon filling is soft and not melted. This results in a firm cinnamon filling that will hold up while cooking instead of a liquid-y one that will leak out
- *Non-stick pan: The only right way to make pancakes is with a non-stick pan because you don’t use any oil or butter on the pan. Using oil or butter will lead to uneven browning of the pancake; we don’t want that!
- *Maintaining the heat of the pan: The heat of the pan is one of the most important factors for making a good pancake. Use your intuition here and increase or reduce the heat accordingly. If needed, use the first pancake as a test to check what heat levels work best
- Help! The cinnamon filling burned while cooking! - Sugar cooks notoriously quickly, so if the heat is high, the cinnamon filling will burn before the pancake cooks. Keep the pan on the lowest heat setting. The pancakes will take longer to cook, but the sugar will not burn. You can also cover the pan to make the pancakes cook quickly.
- The cinnamon filling spilled out of the pancake - This can happen for 2 reasons - either the pancake batter is not thick enough to hold the filling, or you have added too much filling. It can also happen if you flip the pancake too soon. Give the pancake enough time to set before you flip it, this will make sure that the cinnamon filling is set into the batter before you flip and does not spill out.
- My cinnamon filling is too runny - This will happen if you melt the butter too much. The butter should be soft but not melted, this helps create the cinnamon paste. If the filling is too runny, refrigerate it until it's set before using.