These maple leaf-shaped cinnamon roll pancakes are the perfect fall breakfast treat. They combine the flavors of a classic cinnamon roll with fluffy pancakes and a delightful maple glaze. Make your breakfast extra special by shaping the pancakes into maple leaves for a fun and festive touch!
Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup buttermilk. 1 egg. 2 tablespoons melted butter. 1 teaspoon vanilla extract. For the cinnamon swirl filling:. 2 tablespoons unsalted butter, melted. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. For the maple glaze:. 1/2 cup powdered sugar. 2 tablespoons maple syrup. 1 tablespoon milk.
Instructions: In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, melted butter, and vanilla extract. Combine the wet and dry ingredients, stirring until just combined. Be careful not to overmix; it's okay if there are a few lumps. In a separate small bowl, prepare the cinnamon swirl filling by mixing melted butter, brown sugar, and ground cinnamon until it forms a smooth paste. Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour a ladleful of pancake batter onto the skillet, spreading it into a circular shape. Using a small squeeze bottle or a spoon, create a cinnamon swirl by drizzling the cinnamon filling in a spiral pattern on top of the pancake. Cook the pancake until bubbles form on the surface, then flip it and cook the other side until golden brown. Repeat the process for the remaining batter and cinnamon swirl filling, adding more butter to the skillet as needed. In a small bowl, mix powdered sugar, maple syrup, and milk to create the maple glaze. Drizzle the maple glaze over the cinnamon roll pancakes. Serve the maple leaf-shaped cinnamon roll pancakes warm, garnished with extra maple syrup if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Chelsie dysart art
