Happy Friday, everyone! And welcome to the first of hopefully many Foodie Friday’s! Each Friday I plan to share a recipe of my own (or one that I’ve come across) to all of you!

This week, I combined two of my favorite breakfast foods into one to make Cinnamon Roll Pancakes!



  • 1 c. Flour
  • 2 tsp. Baking Powder
  • 1 c. Milk
  • 1 tbsp. Butter
  • 2 tsp. Vanilla
  • 1 Egg


  • 0.5 c. Melted Butter
  • 1.25 c. Brown Sugar
  • 1 tbsp. Cinnamon


  • 2 tbsp. Melted Butter
  • 0.25 c. Milk
  • 2 tsp. Vanilla
  • Powdered Sugar








1. Mix Pancake ingredients together in a bowl with a pouring spout for ease of use.
2. Mix Filling ingredients in a smaller bowl.
3. You can mix the frosting any way you like, but I find it easiest (and least messy – with the powdered sugar!) to use a mason jar. Add powdered sugar incrementally until you have a paste (like frosting, of course).
4. Butter a pancake pan and heat to a medium low temperature.
5. Pour pancake mixture onto pan and then add filling. If you want you can add the filling in swirls – but it’s tricky!
6. When the pancake begins to bubble, flip. Be wary! The filling on the top is hot butter and tends to splatter if you’re not careful.
7. Serve and allow eaters to add their own frosting!

Bon appétit!