Monday Munchies: Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Last weekend, I had ten people to make breakfast for – 6 of them were under the age of 6 – and pancakes seemed like a no-fail solution.  This recipe is from the October 2011 issue of Cuisine at Home magazine and was a hit with all 10 of us.  I made a double batch of the pancakes with only a few leftover.  This would be a perfect recipe for one of the crisp fall mornings in the weeks ahead. (Thanks to Jenny for taking the photo!)

Cinnamon Roll Pancakes

  • 1 1/2 cups flour
  • 1/4 cup sugar
  • 1 1/2 tsp apple pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 4 oz. Philadelphia Cooking Creme
  • 3 Tbsp. pure maple syrup
  • 1 egg
  • 1/2 tsp vanilla extract

Combine dry ingredients and set aside.  Whisk together wet ingredients and fold into the dry mixture.  Let the batter rest for 10 minutes.  Heat a large nonstick skillet over medium low heat.  Cook until batter bubbles form on surface and flip.  I prefer to make silver dollar pancakes using a melon baller to scoop out the batter. 

Serve with the following two toppings swirled on top –

Creamy Icing

  • 6 oz Philadelphia cooking creme
  • 1/2 cup sweetened condensed milk
  • 1/4 cup buttermilk
  • 1/2 tsp vanilla
  • 2 Tbsp. warm water

Combine all ingredients in a small saucepan over medium heat until warm. 

Spiced Maple Syrup

  • 3/4 cup pure maple sytrup
  • 1/4 cup sweetened condensed milk
  • 2 Tbsp butter
  • 1/4 tsp apple pie spice

Combine all ingredients in a small saucepan and head over medium heat until warm.

Each Monday, I’ll showcase a family and kid-friendly recipe to share with your family.  Please let me know if you try one of my recipes! Enjoy!

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