Name: Cinnamon Stuffed Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1 large egg; 1 tablespoon vegetable oil; 1 teaspoon vanilla extract; 1/4 cup brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons melted butter; 1/2 cup powdered sugar (optional); 1-2 tablespoons milk (optional); 1/4 teaspoon vanilla extract (optional)

Description

Delicious pancakes stuffed with a sweet cinnamon filling, perfect for a cozy breakfast.

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
1/2 cup powdered sugar (optional)
1–2 tablespoons milk (optional)
1/4 teaspoon vanilla extract (optional)

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Instructions

In a small bowl, combine the brown sugar and cinnamon. Melt the butter and mix it with the sugar and cinnamon until you form a paste. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the milk, egg, vegetable oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet.
Quickly place a teaspoon of the cinnamon mixture in the center of the batter. Cover it with an additional tablespoon of batter, ensuring the filling is sealed inside.
Cook until you see bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown. Repeat until all the batter is used.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
Drizzle the icing over the stacked pancakes and enjoy while warm!

Notes

For a richer flavor, use buttermilk instead of regular milk.
These pancakes can be topped with fresh fruits or whipped cream for extra indulgence.
Leftover batter can be stored in the fridge for up to 24 hours.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 350
Sugar: 15g
Sodium: 220mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg