Cinnamon Roll Pancakes

INGREDIENTS (pancakes):

• 3 tbsp vegetable oil

• 3 tbsp sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups flour

• 1.5 tsp baking soda

• 1.5 tsp baking powder

• 1 tsp salt

• 2.5 c buttermilk

INGREDIENTS (Cinnamon Roll Filling):

• 1/2 stick butter

• 1/2 cup brown sugar

• 1 tbsp cinnamon

INGREDIENTS (Glaze):

• 1 cup powdered sugar

• 1-2 tbsp whole milk

DIRECTIONS

Melt 1/2 stick of butter and set aside.

To prepare the batter: whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk in buttermilk and eggs. Whisk in vegetable oil. Batter should be lumpy. Set aside and prepare the cinnamon roll filling.

To prepare the cinnamon roll filling: whisk melted butter, brown sugar, and cinnamon together in a bowl. Pour into squeeze bottle or piping bag. If you don’t have either, you can pour it into a Ziploc bag and cut the corner.

Heat griddle over medium heat. Spoon ¼ cup of batter onto griddle. Use the squeeze bottle (or piping bag) to swirl the filling into the pancake. Flip after bubbles rise to the surface. Let the other side cook for 1-2 minutes. Remove pancakes and serve.

To prepare the glaze: Whisk powdered sugar, vanilla extract, and whole milk together in a bowl. To make the glaze thicker, add more powdered sugar. To make it thinner, add more milk.

Pour the glaze over the pancakes before serving.