How cute are these silver-dollar sized Cinnamon Roll Pancakes? At first glance, you’d think that these are rolls of the ooey gooey sweet treat but they’re a light and fluffy alternative that tastes like the real thing. The best part is, it’s hard to tell that these are gluten-free!
I was inspired to create this when my buddy Diego ordered a giant Cinnamon Roll Pancake from a local breakfast place in Long Beach called Potholder. They were out of Chocolate Chip Pancakes so he said okay to the Cinnamon Roll one. He loved it so much he practically ate half of it in under 10 minutes! You see, he’s 9 years old and knows a good pancake when he sees and tastes one. It wasn’t gluten-free so I knew right then and there, I had to take a stab at whipping up a gluten-free version.
The Pancake Mix from Bob’s Red Mill makes this recipe a breeze because I don’t have to think about the right combination of flours to use. I added ghee, almond milk, eggs and a bit of coconut sugar and they came out fluffy just like regular buttermilk pancakes.
I made these into silver dollar sized pancakes so they’re much more fun to eat but you can easily make them into regular sized ones. I like to use a sandwich ziptop bag for the cinnamon swirl mixture and snip the corner to easily “swirl” it on top of each pancake. Slather a generous serving of the sweet vanilla glaze on top while it’s still hot and watch it melt into every nook and cranny of this decadent breakfast treat.
Important Tip: Make sure you use a wet paper towel to wipe the pan clean for each new batch to get rid of any cinnamon swirl residue. Since the swirl is made with sugar, it burns easily and wiping the pan and greasing it will prevent any burnt bits from sticking to the next batch of pancakes that you make. Burnt pancakes are yummy, said no one ever!
These Cinnamon Roll Pancakes are also freezer-friendly so double this recipe and freeze half for later. It thaws easily and heats well in a toaster oven or cast iron pan in just a couple of minutes. You can even freeze the frosting so it’s ready to use once the pancakes are warmed up.
They’re lighter than regular cinnamon rolls so you can enjoy a couple of pieces with breakfast and not feel guilty. Of course, it would be hard to eat just a couple. You may want to eat a dozen, or the entire batch. Don’t worry, I won’t judge 😉
Cinnamon Roll Pancakes
In a large bowl, add melted ghee, pancake mix, milk of your choice, eggs and coconut sugar. Whisk well to combine. Set aside and prepare the Cinnamon Swirl and Vanilla Glaze.
In a small bowl, add coconut sugar, melted ghee or butter, and ground cinnamon. Mix well. Pour the cinnamon mixture into a sandwich-sized zip-top bag. Seal and set aside.
In a small bowl, add cream cheese, ghee or butter, milk of your choice, vanilla extract and powdered sugar. Mix well to combine and set aside.
Cook the Cinnamon Roll Pancakes in multiple batches:
Heat a cast iron pan over medium-low heat.
Lightly spray the pan with oil.
Scoop 1 heaping tablespoon of batter for each pancake. (For a 10” cast iron pan, you’ll make about 4-5 silver dollar sized pieces for each batch.) Grab the bag of Cinnamon Swirl and snip the corner. Swirl it on top of each pancake starting from the center, moving outwards. That will be about 2 swirls each. Let the bottom side cook for 1 1/2 minutes.
Carefully flip and cook the top side for 1 minute.
Remove from heat and set aside on a plate.
Spread the Vanilla Glaze on top of each pancake.
Wipe the pan with a damp paper towel to remove excess Cinnamon Swirl residue. Lightly spray the pan with oil and repeat until all the batter is used up.
- No time to soften the cream cheese? Pop it in the microwave for 10 seconds to soften it up!
- You can prepare the Vanilla Glaze and Cinnamon Swirl a day ahead and just keep them in the fridge until you’re ready to make the pancakes.
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