Cinnamon Roll Buttermilk Pancakes

Directions

• 1

  In a mixing bowl combine flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk to combine.

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• 2

  In a separate bowl combine oil, vanilla, egg, and AE dairy lowfat buttermilk, whisk to combine. Combine wet and dry ingredients, mix until the mixture is combined but slightly lumpy.

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• 3

  For the cinnamon swirl combine brown sugar, vanilla, cinnamon, and cream together in a mixing bowl. Whish until lumps are gone and the mixture is smooth. If desired, pour into a squeezy bottle for easy pouring, this is optional but can make the process cleaner!

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• 4

  For the glaze combine powdered sugar, vanilla, and cream in a mixing bowl. Start with less cream and add more until desired consistency is reached. Whisk until smooth, set aside.

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• 5

  Heat a large nonstick sauté pan over medium heat, add in some softened butter and let it melt. Once warm, scoop 1/3 cup of batter into the pan and form into a circle top with a swirl of the cinnamon sugar mixture, I use about 1-2 teaspoons per pancake. Let cook 3-4 minutes per side or until golden brown, flipping when a small bubble appears on the top and the pancake releases from the pan. Repeat with remaining batter.

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• 6

  Serve pancakes warm with extra cinnamon swirl and a drizzle of the powdered sugar glaze!

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