Cinnamon roll pancakes 16 February 2026

Ingredients

For the pancakes (makes 10)

• 280g plain flour
• 2tsp baking powder
• 1tsp salt
• 4tbsp caster sugar
• 2tsp cinnamon
• 260ml milk
• 2 large eggs beaten
• 4tbsp melted butter
  
  For the cinnamon swirl:
  
• 50g pancake batter
• 2tbsp cinnamon
• For the vanilla glaze
• 250g icing sugar sieved
• 5tbsp milk
• 1/2tsp vanilla extract
  
  To serve:
• Fromage blanc
• Cinnamon and icing sugar
• Maple syrup

Method

1. To make the pancake batter, sieve together the dry ingredients and mix together.
2. Add in the milk, beaten eggs and butter and whisk together until you have a smooth batter.
3. Put 50g of pancake batter and 2tbsp cinnamon in a separate bowl and mix together.
4. For the vanilla glaze, simply mix all the ingredients together and set aside.
5. Evenly oil the pan (not too much, about 2tbsp). Once heated, pipe the pancake batter on followed by the swirl. Once air bubbles start to form on top and the pancake starts to cook around the edges, flip them. Let them cook for just 30 seconds more on the other side or until golden.
6. To serve, stack the pancakes with the vanilla cinnamon roll glaze in between each one, top with maple syrup, fromage blanc, icing sugar and cinnamon. You can even finish them with gold leaf for the chefs touch.