two-bite Cinnamon Roll Pancakes

Cinnamon Pancakes

  • Prep Time: 20 minutes
  • Makes: 14
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Ingredients

Crunchy cinnamon pancakes with cinnamon honey butter – breakfast can’t get any better.

  • 1/2 cup (125 mL) butter, softened
  • 1/2 cup (125 mL) honey
  • 1 tsp (5 mL) cinnamon
  • 1 1/2 cups (375 mL) all purpose flour
  • 1 tbsp (15 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1 egg
  • 1 3/4 cups (425 mL) milk
  • 1 tbsp (15 mL) vegetable oil
  • 4 two-bite ® Cinnamon Rolls, chopped
Directions
  1. For the cinnamon honey butter, in small bowl, beat butter, honey and cinnamon together until light and creamy. Set aside.
  2. Preheat griddle or frying pan to 375 F (190 C). Lightly grease.
  3. In large bowl, mix flour, sugar, baking powder and salt.
  4. In small bowl, whisk together egg, milk and oil. Add to dry ingredients whisking until almost smooth.
  5. Spoon batter by 1/4 cupfuls (60 mL) onto griddle or frying pan.
  6. Sprinkle 1 tbsp (15 mL) cinnamon roll crumbles over surface of each. Cook 2 to 3 minutes or until bubbles break on the surface and bottoms are golden. Turn and cook until bottoms are golden, 1 to 2 minutes longer. Repeat with remaining batter and crumbs.
  7. Serve hot with Cinnamon Honey Butter.
Tips:
  • Prepare Cinnamon Honey Butter ahead. Serve at room temperature.
  • Use an ice cream scoop to dish out batter for evenly shaped round pancakes.