The Cheesecake Factory's Cinnamon Roll Pancakes
The Cheesecake Factory
Notes
Gluten-Free: Substitute oat or almond flour instead of all-purpose flour.
Vegan: Substitute flax eggs instead of whole eggs and favorite vegan cream for buttermilk.
Ingredients
- 1 and 3/4 cups of flour
1 tablespoon of baking powder
1 teaspoons kosher salt
2 cups of buttermilk
2 eggs
1 teaspoon of vanilla
2 tablespoons of vegetable oil (for inside the pancakes)
2 teaspoons of vegetable oil (for the griddle)
1 cup of cinnamon swirl (see below)
1/2 a cup of vanilla icing
Powdered sugar (optional)
- Cinnamon Swirl:
3 tablespoons of butter
5 oz. of brown sugar
3/4 teaspoons of cinnamon
1 tablespoon of cream
Directions
- Place the flour, baking powder, and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.
- Pour the buttermilk into another mixing bowl. Add the eggs, vanilla, and oil into the bowl.
- Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.
- Heat 1/4 teaspoon of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that's roughly 6” in diameter.
- Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.
- Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up. Little air bubbles will start appearing over the top surface of the pancakes.
- Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
- Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.
Information
- Category
- Breakfast/Brunch
- Yield
- 4 servings (2 pancakes each)
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Total Time
- 21 minutes, 59 seconds