Apple Cinnamon Roll Pancakes

$- 1 ½ cups all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup buttermilk (or milk) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract - 1 cup peeled and diced apples (Granny Smith or Honeycrisp work well) - ½ cup brown sugar - 2 tablespoons ground cinnamon (for filling) - 1 cup cream cheese frosting (store-bought or homemade) These ingredients come together to create a warm, sweet breakfast. The dry ingredients form a fluffy base, while the wet ingredients bring moisture and flavor. The apples add a nice crunch, and the cinnamon filling gives that classic roll taste. Lastly, the cream cheese frosting makes it feel special. Mix them well, and you'll have a delightful treat that is sure to impress. Start by making the pancake batter. In a large bowl, mix together the dry ingredients. You need: - 1 ½ cups all-purpose flour - 2 tablespoons sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon Whisk these dry items well to blend. In another bowl, combine the wet ingredients. You will need: - 1 cup buttermilk (or regular milk) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Whisk these together until smooth. Now, pour the wet mix into the dry mix. Stir gently until just combined; it’s okay if some lumps remain. Finally, fold in 1 cup of peeled and diced apples. Use Granny Smith or Honeycrisp for the best flavor. Next, prepare the cinnamon filling. In a small bowl, mix: - ½ cup brown sugar - 2 tablespoons ground cinnamon Combine these two until they are well mixed. This will give your pancakes that delicious cinnamon roll taste. Now it’s time to cook! Preheat your skillet or griddle over medium heat. Once hot, pour ¼ cup of pancake batter onto it. Before the pancake bubbles, sprinkle about a tablespoon of the cinnamon filling on top. When bubbles form and the edges look set, flip the pancake. Cook for another 1-2 minutes until golden brown. Remove it from the skillet and keep it warm. Repeat this with the remaining batter and filling, stacking the pancakes on a plate. Once all the pancakes are cooked, stack them high on a plate. Drizzle 1 cup of cream cheese frosting over the top right before serving. You can also add extra apple slices and a sprinkle of cinnamon for a lovely finish. To get fluffy pancakes, avoid over-mixing the batter. When mixing, stop as soon as you combine the wet and dry ingredients. A few lumps are fine. Over-mixing makes pancakes tough, not soft. The ideal cooking temperature is medium heat. If it’s too hot, pancakes burn. If too low, they cook unevenly. A non-stick skillet works best. You can test the heat by adding a drop of water. If it sizzles, it’s ready. Get creative with your garnishes! Try adding sliced apples, chopped nuts, or a sprinkle of cinnamon on top. You can also drizzle maple syrup or honey for added sweetness. For side dishes, crispy bacon or fresh fruit complements the pancakes well. You can also serve them with yogurt for a creamy texture. For cream cheese frosting, you need: - 8 oz cream cheese, softened - 4 cups powdered sugar - 1 teaspoon vanilla extract - 2-4 tablespoons milk (for consistency) To get the right consistency, mix the cream cheese and sugar well. Add milk slowly until you reach your desired thickness. Taste and adjust the sweetness if needed. This frosting adds a rich, creamy touch to the pancakes. {{image_2}} You can switch up the fruit in these pancakes. Try diced pears, bananas, or berries. Each fruit adds a new taste. For seasonal fun, use pumpkin in the fall or fresh strawberries in spring. This keeps your breakfast exciting and fresh. If you need gluten-free pancakes, use gluten-free flour. It works well in this recipe. For a vegan option, swap the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. You can also use almond milk instead of buttermilk. For frosting, try a vegan cream cheese or make a simple glaze with powdered sugar and plant milk. Want more texture? Add chopped nuts like walnuts or pecans. They give a nice crunch. You can also mix in chocolate chips for a sweet twist. If you love spices, try adding nutmeg or cardamom along with the cinnamon. These small changes can create a whole new flavor experience. To keep your leftover pancakes fresh, stack them with parchment paper between each one. Place the stack in an airtight container. You can store them in the fridge for up to three days. If you want to save them longer, freeze them for up to two months. Just make sure they are completely cool before freezing. When it’s time to eat your pancakes again, you have two good options. The microwave is quick and easy. Place a pancake on a microwave-safe plate and cover it with a damp paper towel. Heat for about 20-30 seconds. The stovetop gives you a nice warm texture. Heat a skillet over medium-low heat. Place the pancake in the skillet and heat for about a minute on each side. This method helps bring back the fluffy texture. If you have leftover cream cheese frosting, store it in an airtight container in the fridge. It will stay fresh for up to one week. You can also freeze the frosting for up to three months. Just let it thaw in the fridge before using it again. If it’s too thick after thawing, mix in a little milk to get the right consistency. Yes, you can prepare these pancakes in advance. Here are some tips: - Batter Storage: Store the batter in the fridge for up to 24 hours. Mix again before cooking. - Cooked Pancakes: Make pancakes and let them cool. Then, place them in an airtight container. They last for about three days in the fridge. - Freezing: For longer storage, freeze pancakes in a single layer. Once frozen, stack them with parchment paper between each pancake. They can last for up to two months. I recommend using Granny Smith or Honeycrisp apples. Here’s why: - Granny Smith: They are tart and crisp. This balances the sweet filling well. - Honeycrisp: They are sweet and juicy, adding a nice flavor and texture. Yes, you can use regular milk! However, here are some great substitutes: - Milk with Vinegar: Add 1 tablespoon of vinegar to one cup of milk. Let it sit for 5 minutes to sour. - Yogurt or Sour Cream: Mix equal parts with water to make a buttermilk substitute. This adds creaminess to your pancakes. To make fluffy pancakes, follow these key factors: - Don’t Overmix: Mix the batter gently. Lumps are okay; they help keep the pancakes light. - Rest the Batter: Let the batter sit for about 5-10 minutes. This helps it thicken and improves texture. - Right Temperature: Cook on medium heat. Too hot can burn the outside while the inside stays raw. You now have everything to make delicious apple cinnamon pancakes. We covered ingredients from dry to wet, filling, and frosting. I shared step-by-step instructions for mixing, cooking, and stacking. With tips to perfect texture and creative serving ideas, you can impress anyone. Consider variations for dietary needs and exciting flavors. Don't forget about storage to keep them fresh. Enjoy your pancake journey!$

Indulge in the ultimate breakfast delight with these Apple Cinnamon Roll Pancakes! Fluffy and filled with sweet cinnamon goodness, these pancakes are topped with creamy frosting for the perfect finale. Discover the simple steps to create a stack of mouthwatering pancakes that will impress your family and friends. Click through to explore the full recipe and make your breakfast unforgettable!

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Ingredients

1 ½ cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup buttermilk (or milk)

1 large egg

2 tablespoons melted butter

1 teaspoon vanilla extract

1 cup peeled and diced apples (Granny Smith or Honeycrisp work well)

½ cup brown sugar

2 tablespoons ground cinnamon (for filling)

1 cup cream cheese frosting (store-bought or homemade, for topping)

Instructions

Make the Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.

Combine Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract together until fully incorporated.

Mix Together: Pour the wet ingredients into the dry ingredients and mix until just combined (lumps are okay). Gently fold in the diced apples.

Prepare the Filling: In a small bowl, mix together the brown sugar and 2 tablespoons of cinnamon to create a filling.

Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Pour about ¼ cup of pancake batter onto the skillet. Sprinkle about a tablespoon of the cinnamon filling over the pancake before it begins to bubble.

Flip the Pancake: Once bubbles form on the surface and the edges look set (about 2-3 minutes), flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through. Remove from skillet and keep warm.

Repeat: Continue with the remaining batter and filling, stacking the pancakes on a plate as you go.

Serve: Drizzle cream cheese frosting over the stack of pancakes right before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Stack the pancakes high on a plate, drizzle extra cream cheese frosting on top, and garnish with slices of fresh apple and a sprinkle of cinnamon for a beautiful finish.