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Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze

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Sour Cream Cinnamon Roll Pancakes with Maple Coffee Glaze

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.

 

Cinnamon Roll Pancakes

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.

Cinnamon Roll Pancakes

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.

Cinnamon Roll Pancakes

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.

 

Cinnamon Roll Pancakes

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.

Cinnamon Roll Pancakes

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.

 

 

Sour Cream Cinnamon Roll Pancakes

 

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 a Maple Coffee Glaze

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

 

Pancakes

 

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

 

 

 

I’d love for you to keep up on my new projects and recipes. You can follow me on Facebook and Twitter. You can also find me on Pinterest, that’s my favorite place to hang out and I’d love to see you there.

 

 

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Come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com 

You may also like:

Pancake Pops

Pumpkin Cinnamon Roll Pancakes

 

 

 

 

 

Cinnamon Roll Pancakes

5 Easy Dinner Ideas for Busy Weeknights

My five FAVORITE recipes for busy families!

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  • and...most important...absolutely DELICIOUS


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Reader Interactions

Comments

  9. Your pancakes look so delicious! I’ve been wanting to try these, now I’ll really have to try them! I can just smell the wonderful cinnamon…..! Yum!!

    Reply

  20. I found this recipe on pinterest, and made them for my family this morning. Thank you for this amazing recipe! You are so right, the glaze is life changing! Holy yum!

    Reply

  25. These look so yummy and special occasion breakfast. I wonder if you could make and freeze. Looks like a breakfast buffet to me.

    Reply

  32. I am making these this week. If we don’t drink coffee, is there something we could use instead for the glaze? Thanks!

    Reply

  33. We made these for Mother’s Day and they were amazing! Now I cannot go without mentioning the level of difficulty to make my pancakes look like the picture. We burned the first batch but even after scraping off the burned side they were still probably the best pancakes and likely the best cinnamon roll flavor I’ve ever eaten. Will make these again and again. They were slightly gooey like a cinnamon roll. I made mine with cottage cheese & vinegar instead of the sour cream. Thank you!

    Reply

  36. These are delicious! I used my own pancake recipe and added the swirls. They were a bit tricky, but after burning a few pancakes and putting down the temperature (and going through 3 ziploc bags) I got a great result. Next time I will try the glaze!

    Reply

  37. What brand of griddle do you use? Mine is very uneven and only really cooks around the outside edge, not the centre of the griddle

    Reply

  39. I made thes yummy pancakes today. I didn’t have enough sour cream on hand, so I used about 1/4 cup s.cream and 3/4 cup up vanilla yogurt. I did seem to think the cinnamon was really runny, and had a hard time getting the swirls. I got better as I went along but never got them to look lik the pictures. They were so good that I am sure I will have some practice swirling in the future!

    Reply

  40. Hi – love this! I tried it last night but have a question:

    is the sugar cinnamon filling supposed to be liquid (i.e. the sugar melted?). When I mixed it together, the sugar did not melt even though the butter was hot, and the result was a clump of sugar soaked in a butter-cinnamon liquid thing so it was hard piping it.

    Thanks!

    Reply

  41. Pinned!! I just made a different recipe, so today’s craving has been satisfied but this is SO going to be the next one to try!! They look beautiful.

    Reply

Trackbacks

  2. […] Roll Pancakes are a really amazing thing. Two of my all-time favorite recipes are my Sour Cream Cinnamon Roll Pancakes and my Pumpkin Cinnamon Roll Pancakes. My family loves orange sweet rolls probably just as much and […]

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