Cinnamon Roll Pancakes with Homemade Caramel Sauce

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Indulge in the perfect brunch treat with these Cinnamon Roll Pancakes topped with a luscious homemade caramel sauce. Fluffy pancakes infused with the warm, comforting flavors of cinnamon and sugar are swirled together, delivering all the joy of cinnamon rolls in a pancake form. Drizzle on the rich caramel sauce, and you’ve got a decadent way to start your day—or treat yourself any time!

Why You’ll Love This Recipe

These Cinnamon Roll Pancakes are a delightful twist on a classic breakfast favorite. They are easy to whip up and offer a show-stopping presentation that will impress anyone at your brunch table. You’ll love the combination of fluffy pancakes with a sweet, spiced filling and the buttery caramel sauce that takes them over the top.

• Decadent flavor that satisfies your sweet tooth
• Perfect for brunch gatherings or lazy weekends
• Easy to make with simple ingredients
• Customizable with your favorite toppings

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup powdered sugar
• 2 tablespoons milk (for icing)
• 1/2 cup homemade caramel sauce (see below)

How to Make Cinnamon Roll Pancakes with Caramel Sauce

1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Mix well and then pour this wet mixture into the dry ingredients. Stir until just combined; it’s okay if there are a few lumps.
3. In a small bowl, mix the brown sugar and cinnamon to create the cinnamon filling.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little butter.
5. Pour about 1/4 cup of the pancake batter onto the skillet. Quickly drizzle about a teaspoon of the cinnamon filling in a swirl on top of the batter.
6. When bubbles form on the surface of the pancake, carefully flip it over and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter and filling.
7. While the pancakes are cooking, prepare the icing by whisking together the powdered sugar and milk until smooth.
8. Once the pancakes are done, stack them on a plate. Drizzle with the icing and warm caramel sauce before serving.

Tips for the Best Results

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Using buttermilk is key to achieving light and fluffy pancakes. If you don’t have buttermilk, you can create a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes. Make sure not to overmix the batter; a few lumps are perfectly fine.

Easy Variations

• Add chopped pecans or walnuts to the batter for some crunch.
• Incorporate chocolate chips into the batter for a sweeter treat.
• Top with fresh fruit like bananas or berries for a refreshing contrast.
• Substitute maple syrup for caramel for a different flavor profile.

What to Serve With It

These pancakes pair beautifully with:

• Crispy bacon or sausage links for a savory contrast
• Fresh fruit salad for a refreshing side
• Scrambled eggs seasoned with herbs
• A cup of strong coffee or a sweetened latte

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave for about 30 seconds or until warmed through. You can also reheat them on a skillet over low heat, adding a bit of butter for extra flavor.

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