Sunday mornings are such a sweet part of the weekend at our house. Not just figuratively but literally too! We have been waking up and making a bigger breakfast to enjoy together. This morning I decided to make cinnamon roll pancakes. They are super easy to make and they combine two wonderful breakfast foods! These pancakes with a hot cup of coffee and my sweetheart make for a perfect morning.

Pancake Batter Ingredients:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 egg
• 1 tablespoon vegetable oil

Cinnamon Swirl Ingredients:

• 4 tablespoons melted unsalted butter
• 6 tablespoons brown sugar
• 1 ½ teaspoons cinnamon

Directions:

Begin by combining all of the cinnamon swirl ingredients and set aside. This is important to do first because you want the mixture to firm up enough to get a clean swirl into the pancake batter. Place the mixture into a Ziploc bag. When ready, cut a small part off the bottom corner of the Ziploc bag.

In a medium mixing bowl; combine the flour, baking powder and salt. In a separate small bowl, whisk together the milk, egg, and vegetable oil. Add the wet ingredients to the dry ingredients and mix until just combined. It’s okay if there are some lumps.

Heat a non-stick pan on medium high heat. When ready, lower the temperature to medium low heat and spray with non-stick spray. Using a 1/3 measuring cup, place into the pan and let cook for 30 seconds. Using the make shift piping bag for the cinnamon swirl mixture, start with the middle of the swirl and pipe in a circular motion around the pancake. Cook for 2 minutes. With a large spatula, carefully turn the pancake in one swift motion. Cook for another 2-3 minutes and remove from pan onto a plate. Before repeating, wipe the pan with a paper towel or napkin to not burn any cinnamon mixture.

Optional: Combine cream cheese, powdered sugar and milk to create a cream cheese glaze to top the pancakes with.