Thanksgiving Breakfast Menu: Apple Cinnamon Roll Pancakes

I have been working all day on the food for tomorrow's big family meal. But what about breakfast?? As if I want to do more cooking right? Ok...maybe I am crazy... It's completely possible. But I think this breakfast is just good enough to make the day special and just easy enough to keep us all sane. 

Especially me. 

This recipe comes right from this recipe by Recipe Girl, which I saw on Pinterest. 

Oh man how can you NOT eat that???

There are a couple of other recipes I have seen for cinnamon roll pancakes but what I really liked about this one was how she took the filling and made that fabulous swirl, just like the rolls. It tickles me fancy and so she wins. 

I hope mine look that good tomorrow! /drool

I am making this gluten free AND easier on myself by doing a GF pancake box mix. win. (This recipe is also a win because I may have possibly gotten a little carried away and over poured on the brown sugar for my yams....ooopsy ... what to do with brown sugar that happens to have cinnamon and nutmeg mixed in with it.... hmmm....)

I am also adding some cooked apples on top (it just sounds yum and its kinda autumny yes?) and serving it with some bacon and apple cider. Have a great Thanksgiving all!

Here is the recipe from Recipe Girl:

Cinnamon Roll Pancakes

Yield: 4 servings (4 pancakes)

Prep Time: 25 min

Cook Time: 10 min


An absolutely decadent morning treat...
Ingredients:


PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.
Tips:

*Keep the heat low or your pancakes might cook up too quickly. Don't flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!
*It's best if you pour the batter onto your skillet, wait a minute or so and then swirl the cinnamon onto the batter. That'll give it a chance to set a little before you add the swirl.
*If your baggie of filling begins to get too thick, just pop it in the microwave for a few seconds to soften it up again. On that same note, it shouldn't be too runny. The consistency of soft toothpaste is perfect. If it's melty and runny, it will tend to run all over your pancakes. Once you micro it, let it sit on the counter at room temp for a while until it thickens slightly.