Cinnamon Roll Pancakes – a tender fluffy homemade pancake swirled with buttery cinnamon and sugar and drizzled with a maple coffee glaze.
Prepare cinnamon and sugar filling first. Melt 4 tablespoons of butter in the microwave and add to a mixing bowl. Then add brown sugar, white sugar, and 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.
Prepare 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.
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 add the cinnamon sugar swirl. Snip just a small corner of your cinnamon sugar baggie. Push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter.
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.