My Yummy Cinnamon Roll Pancakes! Gluten Free

4th November 2020
Blog post

Cinnamon Rolls have recently taken over my Instagram feed, so naturally I decided I had to turn them into Cinnamon Roll Pancakes.

This recipe makes fluffy American style pancakes with a spiral of delicious cinnamon and a traditional, sticky cinnamon roll drizzle. They are quick to make, yet super yummy and indulgent!! Exactly what we all need right now.

Admittedly, I haven’t really done them justice in this picture… I was too hungry and the smelt INSANE. But I can promise you, you’re going to love them!!!!

Cinnamon Roll Pancakes

Here’s a pic pre-drizzle because I appreciate I’ve made it difficult to see the swirl under all that icing sugar yumminess!!

Cinnamon Roll Pancakes

How to get the Perfect Swirl in your Cinnamon Roll Pancakes

In the recipe, I make up a cinnamon swirl mix with butter, sugar and cinnamon. You then need to pipe it into spirals onto your pancake batter. Two ways to do this:

1) I used a squeezy bottle I bought on Amazon. Not an ad in anyway! Just sharing my tip 🙂 Cost £2

2) Piping bag!

Don’t worry if you haven’t got either of the above, you can drizzle it with a teaspoon onto the pancake batter. You won’t have the perfect swirl but it tastes the same either way!!

My Yummy Cinnamon Roll Pancakes! Gluten Free

This recipe makes fluffy American style pancakes with a spiral of delicious cinnamon and a traditional, sticky cinnamon roll drizzle. They are quick to make, yet super yummy and indulgent!! Exactly what we all need right now.
Prep Time10 mins
Cook Time5 mins
Servings: 2 LARGE stacks
Course: Breakfast

Ingredients

Pancakes

  • 200 grams self-raising flour
  • 200 ml milkif you need dairy free use soya NOT almond otherwise the pancakes will be a little pale!
  • 3 eggs
  • 1 tbsp caster sugaror any sugar you've got!

The Cinnamon Swirl Bit!

  • 30 grams butter/spreadat room temperature
  • 30 grams dark brown sugaror any sugar you've got!
  • 1/2 tsp cinnamon
  • 10 ml milk

Drizzle

  • 100 grams icing
  • 30 ml milk
  • 5 grams butter/spread

Instructions

Prep

  • Place all of the "Pancake" ingredients in a bowl and whisk until smooth. If you have one, place the mix into a jug so its easier to pour into your frying pan later.
    >I use an electric whisk for ease and to get the most air into my pancakes as possible – but a regular balloon whisk will do fine too!
  • Place all of the "Drizzle" ingredients into a bowl and whisk until smooth.
  • Place all "Cinnamon Swirl Bit" ingredients into another bowl and whisk until smooth. If the mix has seperated a little, add a tsp of flour and whisk again.
    >Don't worry too much though, itll be fine when it cooks!!
  • Ideally, you need to put the "cinnamon swirl bit" into a piping bag or squeezy bottle, so you can pipe a swirl onto the pancake. Don't worry if you haven't got either, you can drizzle it with a tsp (and it tastes the same either you've achieved the swirl or not!!!)

Cooking

  • Heat a pan to a low-medium temperature & spray with frylight/brush with oil. 
    >If you're unsure of what temperature to use, I suggest you veer to the cool side as its MUCH easier to control. Its easy to crank the temperature up if they're not cooking but you can't reverse a burnt pancake haha
  • Pour your mix into the pan into as many pancake shapes as you can fit in the pan.
  • Add your "cinnamon swirl bit", in a spiral shape if possible! If not, add a few dollops onto the pancake.
  • When bubbles have just started to appear on the surface and they are EASY to lift with a spatula, flip and cook on the other side.
    >Mine usually take about 1 mins on the first side & 30 min after I've flipped them.
    >Tip: Don't be tempted to move the pancake around/push the top down/interfere with it whilst one side is cooking! It'll lose its thickness & fluffiness.
    >Tip 2: for the perfect swirl, you need to flip quickly so it doesn't have chance to lose its swirl shape.

Serve

  • Serve in a stack and add some drizzle!!
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