Cinnamon Roll Buttermilk Pancakes by @aliterdulcia

35 min

4 servings

🥛

240 ml

Buttermilk

🥚

2

Eggs

🍬

50 g

Sugar

🧂

0.5 g

Salt

🌾

180 g

Flour

🫙

10 g

Baking powder

🧈

80 g

Butter

🍬

140 g

Muscovado sugar

🪵

2.6 g

Cinnamon

🍬

Icing sugar

  1. Whisk
    • large egg
    • granulated sugar

    Whisk the 2 large eggs and 50 g granulated sugar in a mixing bowl until combined.

  2. Add
    • buttermilk

    Add 250 g buttermilk and whisk until the batter is smooth.

  3. Add
    • wheat flour
    • salt

    Add 180 g wheat flour, 10 g baking powder, and 0.5 g salt to the bowl.

  4. Whisk
    • wheat flour
    • salt
    • Sugar

    Whisk the dry ingredients into the liquid just until no dry flour remains.

  5. Combine
    • unsalted butter
    • muscovado sugar
    • ground cinnamon

    Combine 80 g softened unsalted butter, 140 g muscovado sugar, and 2.6 g ground cinnamon in a small bowl.

  6. Transfer
    • Cinnamon

    Transfer the cinnamon mixture to a piping bag and cut a small opening in its tip.

  7. Heat
    • neutral cooking oil

    Heat a lightly oiled frying pan over medium-low heat.

  8. Pour
    • buttermilk
    • large egg
    • granulated sugar

    Pour one ladle of pancake batter into the hot pan to form one pancake.

  9. Pipe
    • unsalted butter
    • muscovado sugar
    • ground cinnamon

    When small bubbles appear on top, pipe a thin cinnamon spiral over the pancake.

  10. Cook

    Cook until the underside is golden, then flip the pancake with a spatula.

  11. Cook

    Cook the second side until golden and cooked through, then repeat with the remaining batter.

  12. Whisk
    • icing sugar
    • buttermilk

    Whisk 60 g icing sugar with a small amount of buttermilk until pourable.

  13. Drizzle
    • icing sugar
    • buttermilk

    Drizzle the buttermilk glaze over the warm pancakes and serve.

Cinnamon Roll Buttermilk Pancakes by @aliterdulcia

35 min

4 servings

🥛

240 ml

Buttermilk

🥚

2

Eggs

🍬

50 g

Sugar

🧂

0.5 g

Salt

🌾

180 g

Flour

🫙

10 g

Baking powder

🧈

80 g

Butter

🍬

140 g

Muscovado sugar

🪵

2.6 g

Cinnamon

🍬

Icing sugar

Preparation Steps

  1. Step 1/13

    Whisk the 2 large eggs and 50 g granulated sugar in a mixing bowl until combined.

    🥚large egg
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  2. Step 2/13

    Add 250 g buttermilk and whisk until the batter is smooth.

    🥛buttermilk
    🥣mixing bowl
    🥄whisk

  3. Step 3/13

    Add 180 g wheat flour, 10 g baking powder, and 0.5 g salt to the bowl.

    🌾wheat flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    ⚖️measuring scale

  4. Step 4/13

    Whisk the dry ingredients into the liquid just until no dry flour remains.

    🌾wheat flour
    🫙baking powder
    🧂salt
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Combine 80 g softened unsalted butter, 140 g muscovado sugar, and 2.6 g ground cinnamon in a small bowl.

    🧈unsalted butter
    🍬muscovado sugar
    🪵ground cinnamon
    🥣small bowl
    🥄spatula

  6. Step 6/13

    Transfer the cinnamon mixture to a piping bag and cut a small opening in its tip.

    🫙piping bag
    ✂️scissors
    🥄spatula

  7. Step 7/13

    Heat a lightly oiled frying pan over medium-low heat.

    🫗neutral cooking oil
    🥄spatula

  8. Step 8/13

    Pour one ladle of pancake batter into the hot pan to form one pancake.

    🥛buttermilk
    🥚large egg
    🍬granulated sugar
    🌾wheat flour
    🫙baking powder
    🧂salt
    🥄ladle
    🥣mixing bowl

  9. Step 9/13

    When small bubbles appear on top, pipe a thin cinnamon spiral over the pancake.

    🧈unsalted butter
    🍬muscovado sugar
    🪵ground cinnamon
    🫙piping bag

  10. Step 10/13

    Cook until the underside is golden, then flip the pancake with a spatula.

    🥄spatula

  11. Step 11/13

    Cook the second side until golden and cooked through, then repeat with the remaining batter.

    🥄spatula
    🥄ladle
    🫙piping bag

  12. Step 12/13

    Whisk 60 g icing sugar with a small amount of buttermilk until pourable.

    🍬icing sugar
    🥛buttermilk
    🥣small bowl
    🥄whisk

  13. Step 13/13

    Drizzle the buttermilk glaze over the warm pancakes and serve.

    🍬icing sugar
    🥛buttermilk
    🥣small bowl
    🥄spatula

Composition

Ingredients

Types

Dairy, Seasonings, Leavening agents, Sweeteners

Ingredients

Buttermilk, Eggs, Sugar, Salt, Flour, Baking powder, Butter, Muscovado sugar, Cinnamon, Icing sugar

Notes

Buttermilk (a little, mixed into the icing sugar for the glaze, until desired texture), Eggs (large eggs), Salt (a pinch), Butter (softened, for the cinnamon swirl), Muscovado sugar (for the cinnamon swirl), Cinnamon (for the cinnamon swirl), Icing sugar (for the glaze, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

314 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 49g, Fat: 11g, Fiber: 1.2g, Sugars: 31g

Nutritional Information

Minerals

Calcium: 121mg, Iron: 1.6mg, Sodium: 259mg

Vitamins

Vitamin A: 112mcg, Vitamin D: 0.7mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, measuring scale, spatula, ladle, piping bag, scissors, small bowl

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Breakfast

Occasions

Breakfast, Brunch, Weekend, Autumn, Sunday breakfast

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, American

Geographic

Spain, Europe

Various

Aspect

Texture

Fluffy, Tender, Moist, Soft

Flavors

Cinnamon, Sweet, Buttery, Caramelized, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave longer because the glaze contains dairy), fridge : 3 days (Store in an airtight container,Separate pancakes with parchment paper,Keep glaze separately when possible), freezer : 2 months (Freeze unglazed pancakes in a freezer-safe airtight container,Separate with parchment paper,Thaw overnight in the fridge and reheat before glazing)