I’m so excited to share this super decadent and delicious recipe for Sour Cream Cinnamon Roll Pancakes, with a Maple Coffee Glaze. I’m a big fan of fun pancakes, and just like my Pancake Pops and my Pig in a Pancake Pops, this is a very fun recipe. In fact, breakfast just might be my favorite meal to make!
Sour Cream Cinnamon Roll Pancakes are a tender fluffy pancake, swirled with buttery cinnamon and sugar, finished with a maple coffee glaze that is to die for.
Let’s start by making the cinnamon filling, this way it has a chance to cool before going into the pancakes. Melt 4 tablespoons of butter in the microwave and add to mixing bowl. Then add 1/4 cup of dark brown sugar, 2 tablespoons of white sugar and 1 teaspoon of ground cinnamon and stir together.
Fold a quart size plastic baggie over a small cup, that way you can easily pour the cinnamon sugar mixture into the baggie. Close the baggie well and set aside to cool.
To make the pancake batter, add flour, sugar, baking soda, baking powder and salt to a large mixing bowl, and whisk to combine dry ingredients. Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together.
The pancake batter will be nice and thick, this is good. We want the pancakes to be fluffy, and thick = fluffy, at least when it comes to pancakes! Use your 1/4 cup measuring cup, slightly less than full, to add batter to the hot griddle.
Let the pancakes set up on the griddle for about 2 minutes, then it is time to add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. We are going to use the baggie like a pastry bag to make a swirl in the pancake. To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter. Don’t just swirl the mixture on top of the pancake, it needs to be in the batter to make the signature cinnamon roll look.
Try not to get too close to the edge of the pancakes with the swirl, or the cinnamon sugar mixture will run off. You can see in the picture, I got a little close to the edge on the center bottom pancake, and the mixture is starting to melt off the pancake.
Use a wide spatula and quickly turn the pancakes when the underside is golden brown. Mine took about 7 minutes before they were ready to flip. You will see a bit of the filling coming out around the sides. This is fine! It just means the cinnamon and sugar is getting all yummy and caramelized.
Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray. Turn them onto the plate swirl side up. Work quickly when removing the pancakes, once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick.
Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.
Oh my goodness, swirly cinnamon perfection! You can serve with warm maple syrup, or go over the top with a maple coffee glaze. To make the glaze, combine 1 cup of powdered sugar, 1 teaspoon of maple extract, 2 tablespoons of heavy cream and 1 tablespoon of coffee. Seriously, this glaze is life changing.
Sour Cream Cinnamon Roll Pancakes, with Maple Coffee Glaze
by Melissa at No. 2 Pencil
Makes 12 pancakes
Cinnamon Sugar Filling
4 tablespoons of melted butter
1/4 cup of firmly packed dark brown sugar
2 tablespoons of sugar
1 teaspoon of cinnamon
1 cup of all-purpose flour
3 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of kosher salt
1 cup of sour cream
1/4 cup of milk
4 tablespoons of melted butter
1 egg, lightly beaten
Maple Coffee Glaze
1 cup of powdered sugar
2 tablespoons of heavy cream
1 tablespoon of brewed coffee
1 teaspoon of maple extract