Black Friday Cinnamon Roll Pancake Recipe: Irresistibly Fluffy!
Thanksgiving has come and gone, and now it's time for the ultimate shopping marathon – Black Friday! But before you grab your shopping bags, let’s fuel up with something delicious and indulgent. I’m talking about my scrumptious Black Friday Cinnamon Roll Pancake Recipe.
Trust me, after a bite of these pancakes, you will feel ready to conquer those Black Friday sales and crowds. These tender pancakes swirled with a cinnamon sugar filling and topped with a creamy glaze are the perfect treat to kickstart your day.
Article Includes
Tips for Perfect Pancakes
Don’t Overmix the Batter: One key to fluffy pancakes is not to overmix the batter. It's okay if there are a few lumps; they will cook out as the pancakes cook.
Temperature Check: Keep an eye on your skillet temperature. Too hot and the pancakes will burn on the outside while remaining raw on the inside. Medium heat is usually perfect.
Storing and Reheating
Storage:
If you have leftovers, place the pancakes in an airtight container and store them in the fridge for up to 3 days.
Reheating:
To reheat, place them in a single layer on a baking sheet and warm in the oven at 350°F for about 10 minutes. Alternatively, you can reheat in the microwave, but they may lose some of their crispness.
Black Friday Cinnamon Roll Pancake
Equipment
- Large mixing bowl
- Whisk
- Small bowl
- Ziplock bag
- Non-stick skillet or griddle
- Spatula
- Electric mixer or whisk
Ingredients
For Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
- 2 tablespoons melted butter
- For Cinnamon Swirl:
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1/2 tablespoon ground cinnamon
For Cream Cheese Glaze:
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
Prepare the Cinnamon Swirl:
- In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined.
- Pour the mixture into a small ziplock bag and set aside for later.
Make the Pancake Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a bit of butter.
- Pour about 1/4 cup of pancake batter onto the skillet.
- Once the batter starts to form bubbles on the surface, snip off the corner of the ziplock bag holding the cinnamon sugar mixture. Pipe a swirl of the cinnamon mixture onto the pancake batter.
- Cook until bubbles appear on the surface, then flip and cook an additional 1-2 minutes until golden brown. Repeat with remaining batter.
Prepare the Cream Cheese Glaze:
- In a medium bowl, beat the cream cheese until fluffy.
- Add the powdered sugar, vanilla extract, and milk. Beat until smooth and pourable, adding more milk if needed.
Assemble and Serve:
- Stack pancakes on a plate and drizzle generously with the cream cheese glaze. Serve immediately.
