Cinnamon Roll Pancakes
A unique twist on classic pancakes using slightly expired cinnamon rolls, reducing food waste and ensuring food safety.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 slightly expired cinnamon rolls, cut into small pieces
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the small pieces of slightly expired cinnamon rolls.
Heat a non-stick skillet or griddle over medium heat.
Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes until golden brown.
Serve the cinnamon roll pancakes warm with syrup and a sprinkle of powdered sugar.