Description
Delightful pancakes that blend the flavors of cinnamon rolls with the fluffiness of pancakes, perfect for a cozy breakfast.
Ingredients
Scale
- 150 g Sourdough Starter (or sourdough discard)
- 200 g All Purpose Flour
- 200 g Buttermilk (or regular milk)
- 50 g Butter (melted)
- 40 g Sugar
- 1 Egg
- 8 g Baking Powder
- 3 g Salt (a pinch of salt)
- 5 g Vanilla Extract
- 70 g Brown Sugar
- 60 g Butter (melted)
- 1 tsp Cinnamon (ground)
- 50 g Butter (melted)
- 40 g Milk
- 220 g Powdered Sugar
- 5 g Vanilla Extract
Instructions
- Grease a sheet pan with butter or cooking spray. Preheat your oven to 220°C (430°F).
- Mix together the sourdough starter, all-purpose flour, buttermilk, melted butter, sugar, egg, baking powder, salt, and vanilla extract until well combined.
- Combine brown sugar and ground cinnamon in a separate bowl.
- Sprinkle the cinnamon mixture over the pancake batter in the sheet pan.
- Gently swirl the cinnamon mixture into the batter using a knife or spatula.
- Bake in your preheated oven for about 15-20 minutes, or until the pancakes are set and lightly golden.
- Prepare the icing by mixing powdered sugar, melted butter, milk, and vanilla extract until smooth.
- Drizzle the icing over the warm pancakes before serving.
Notes
Watch the baking time carefully as every oven is different. You can add chocolate chips or nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: sourdough, pancakes, breakfast, cinnamon rolls, brunch