Is there anything better than fresh cinnamon rolls in the morning? I don’t think so, but these pancakes come close and they leave you feeling a little bit less like a garbage can after eating them (love you cinnamon rolls but you aren’t the lightest breakfast in the book.)
These pancakes are made with whole wheat flour and greek yogurt, so you can feel alright eating them first thing in the morning, maybe with some pumpkin coffee?? Yes. It is coming close to being that time of year again. I won’t say I am in full blown obnoxious must-eat-everything-pumpkin mode yet, but I’m close. It started when I realized Wawa brought back its pumpkin coffee! Are you guys Wawa fans? I didn’t understand just how great WaWa was until recently. Being a New York native, we have local delis and/or a 7/11 on most corners but no Wawa. It wasn’t until after living in Maryland for over a year that I actually got on board with Wawa and realized just how great it is. Anyhoo, back to the pancakes.
Make them for breakfast, make them for dinner, make them for a midnight snack, whenever, whatever, just make them! I promise you won’t regret it. I originally found this recipe here on Minimalist Baker, one of my favorite blogs. The first time I made it I followed the recipe to a T, using yeast and waiting for the batter to rise, but this time around, having zero patients, I changed it so that I wouldn’t have to wait for the batter to rise and added greek yogurt for a little extra protein.
A pancake the size of your head.
- For the Batter:
- 1 and ¼ cup whole wheat flour
- 1 cup all purpose flour
- 1.5 teaspoons cinnamon
- ¼ teaspoon salt
- 2 and ½ cups milk (whichever kind you prefer soy, almond, cows!)
- 6 oz plain non-fat greek yogurt
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 2.5 tablespoons pancake batter
- 1 tablespoon of butter (vegan or regular)
- 3 tablespoons of brown sugar
- 1 tablespoon of cinnamon
- For the Glaze:
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1-2 tablespoon regular or almond milk
- In a large bowl whisk together flour, cinnamon and salt. Add in milk, yogurt and vanilla, whisking until mostly smooth.
- Make the cinnamon swirl by mixing a small amount of the pancake batter with butter, brown sugar and cinnamon.
- Preheat a skillet to medium heat and lightly grease surface. Scoop on ¼ cup measurements of batter and then swirl on the cinnamon sugar filling in a circle starting at the center and traveling out. It doesn't have to be perfect - if you want it more perfect use a pastry bag, if you don't care as much, use a spoon like I did.
- Flip when bubbles start to appear on the edges and cook for 1-2 more minutes.
- Serve with your glaze and/or maple syrup.
This recipe was inspired by the Minimalist Baker.