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Cinnamon Roll Stuffed Pancakes

These Cinnamon Roll Stuffed Pancakes combine the fluffy goodness of pancakes with a sweet cinnamon filling, topped with optional icing, perfect for a delightful breakfast experience.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
For the Cinnamon Filling
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
For the Icing (Optional)
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Method
 

Make the Cinnamon Filling
  1. In a small bowl, combine the brown sugar and cinnamon. Melt the butter and mix it with the sugar and cinnamon until you form a paste. Set aside.
Prepare the Pancake Batter
  1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  2. In another bowl, mix the milk, egg, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Cook the Pancakes
  1. Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet.
  2. Quickly place a teaspoon of the cinnamon mixture in the center of the batter. Cover it with an additional tablespoon of batter, ensuring the filling is sealed inside.
  3. Cook until you see bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat until all the batter is used.
Make the Icing (Optional)
  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
Serve
  1. Drizzle the icing over the stacked pancakes and enjoy while warm!

Notes

Ensure your skillet is adequately preheated before adding the batter; this helps achieve that golden color. Don’t overmix the pancake batter – a few lumps are fine! Feel free to experiment with various fillings, such as Nutella or fruit preserves.