5 Ingredient Cinnamon Roll Pancakes
Say hello to a delicious twist on a classic favorite! These easy cinnamon roll pancakes will be the hit of your next breakfast or brunch. Simply make a quick and easy 3-ingredient batter then swirl in cinnamon sugar in spirals. They taste just like a fluffy cinnamon roll without all the work!
Ingredients
- 2 large eggs
- 1 cup (256 g) unsweetened applesauce
- 1 cup (125 g) self-rising flour
- 2 tbsp (30 ml) maple syrup
- 4 tsp (10 g) ground cinnamon
Instructions
- Add eggs, applesauce and self rising flour to a large mixing bowl and whisk until evenly combined and no egg streaks remain.
- In a small bowl, whisk together the maple syrup and cinnamon until all of the cinnamon is incorporated. Transfer to a small ziploc bag or piping bag and set aside.
- Heat a large nonstick skillet to medium low heat. Once the pan is hot, add ¼ cup of batter for each pancake, spacing pancakes about an inch apart.
- Cut the tip of your cinnamon filling bag to create a small opening and squeeze a spiral onto the top of each pancake. I recommend starting from the center of the pancake and drawing out. Make sure you end the spiral before it gets too close to the edge of the pancake (at least a 1/2 inch of cushion from the edge). If it gets too close to the edge it will run off as it spreads.
- Cook each pancake over medium low heat until some bubbles begin to appear on the surface. You want to keep the heat at a medium low to prevent the pancakes from getting too brown. Carefully flip the pancake over and cook for 30-60 seconds until cooked through and the swirl side is evenly browned. Repeat with the remaining batter. Serve pancakes while warm. If desired you can serve with syrup or glaze.
Notes
- Optional glaze: In a small bowl, whisk together 1 cup of powdered sugar with about 2 tablespoons of milk. Drizzle over the finished pancakes.
- Homemade self-rising flour: Whisk together 1 cup all purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
- I recommend cooking the pancakes in a nonstick skillet. I did not add any oil to mine. I found that this helps to create an even medium golden brown on the pancakes. You can cook the pancakes with butter or oil but the surface of the pancakes won't be an even golden brown.
- Make sure to keep the heat at a medium-low to prevent the pancakes from getting too dark.
- Just like with most pancakes, the first one may not cook up perfectly golden brown but the other ones should.
- For flipping the pancakes, I recommend a silicone turner with a very thin edge (like a cookie spatula but a bigger version). This helps slip under the pancake easier without damaging them. I used this silicone turner set.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- The estimated nutrition provided is for the pancakes and does not include the optional glaze.
Serving: 1pancake, Calories: 108kcal, Carbohydrates: 21g, Protein: 3g, Fat: 1g, Saturated Fat: 0.4g, Sodium: 199mg, Fiber: 2g, Sugar: 6g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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