Cinnamon Roll Pancakes

Easter morning at our house this year was a casual affair.  The Easter Bunny came and left the kids with fun baskets of goodies.  Even though it was a beautiful morning, the spring air was still chilly.  To help warm up after our Easter Egg hunt, I made Cinnamon Roll Pancakes.  Think of them as a flattened cinnamon roll.  Topped with maple syrup, Cinnamon Roll Pancakes are the perfect breakfast, especially after a handful of jelly beans!

Cinnamon Roll Pancakes

Serves 4-6

1 cup unbleached flour (all-purpose or whole wheat)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons butter, melted

1 egg

1 tablespoon honey

2 tablespoons butter, melted

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon flour

In a large mixing bowl, whisk the flour and the next 7 ingredients together.  Set aside.  Preheat a griddle or nonstick pan.  Lightly coat with cooking spray.

In a measuring cup with pour spout, combine the remaining 2 tablespoons melted butter, brown sugar, cinnamon and flour.  Pour into a plastic bottle with nozzle (like a ketchup or mustard bottle).    (You can also use a plastic bag or cake decorator bag with the end snipped. 

Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls.

Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

Flip over the pancakes with a turner and cook for another 30 seconds to a minute.