Apple Cinnamon Roll Pancakes

Apple Cinnamon Roll Pancakes

Breakfast Recipes

Fluffy, comforting pancakes
Stuffed with cozy cinnamon and sugar butter
Topped with that classic cinnamon roll glaze and caramelized apples






Recipe

    Prep Time: 15 min
    Cook Time: 15 min
    Yields: 9-10 pancakes

    What you need

    Pancakes

    • 2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 3 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 tap salt
    • 1 3/4 cups milk
    • 1/3 cup butter, melted
    • 1/2 tbsp pure vanilla extract
    • 1 large egg separated

    Cinnamon Sugar Butter

    • 6 tbsp light brown sugar
    • 4 tbsp butter, melted
    • 2 tsp ground cinnamon
    • pinch of salt

    Cream Cheese Glaze

    • 2 oz cream cheese, softened to room temp
    • 2 tbsp butter, softened to room temp
    • 1 tsp half and half
    • 4-5 tbsp powdered sugar
    • 1/2 tsp vanilla extract

    Caramelized Apples

    • 2 apples, sliced
    • 2 tbsp brown sugar
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg (optional)
    • Pinch of salt
    • 2 tbsp butter
    • 1/2 tsbp cornstarch

    What to do

    1.For the apples, place butter in a medium skillet over medium heat. Add all the other ingredients in mix well. Let apples cook down for about 5 minutes and remove from the heat once they reach desired consistency. Let apples cool while you make the pancakes.
    2. For the pancakes, in a large bowl, mix all ingredients except for the egg white. In a medium bowl, using a hand mixer, on high speed whip the egg white until nice medium peaks form. Fold the egg white into the pancake batter.
    3.For the cinnamon sugar butter, mix all ingredients together until smooth, place in a ziplock bag or piping bag. Using scissors, clip about 1/4-1/2 inch off the tip of the bag. Set to the side.
    4.For the glaze, mix all the glaze ingredients (i use a fork) in a small bowl. Mix until everything is homogenous. Set to the side.
    5. Now back to the pancakes! Place a tbsp of butter in a medium to large skillet, let that melt over medium heat. Ladle about 1/3 cup of pancake batter into the skillet. Let one side cook for about 1-2 min. When you see bubbles forming, pipe the butter swirl over the pancake. Flip the pancake and cook for another 1-2 minutes.
    6. Place all pancakes on a plate, top with glaze and apples and enjoy!!

    If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!






    Helpful tips



    Here are some important Pro tips by Maude
    • When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
    • When mixing the batter for the pancakes, there will be lumps, try not to over mix the batter as that can change the texture in the pancakes.
    • If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.




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