Cinnamon Roll Pancakes

The ultimate sign of a good pancake is how fluffy it is and with this recipe, you won’t be missing out! Adding FAGE Sour Cream to these delicious buttermilk pancakes makes them fluffy, moist, and extra delicious! How does that work? Well, baking powder and baking soda are both classic pancake ingredients needed for expansion, and for them to fully activate, they need acidity. In this case that acidity comes from sour cream. What results is a fluffier pancake and more room to soak up delicious toppings. But we didn’t want to stop at sour cream in the pancakes. It’s also added to the sour cream glaze, bringing an additional element of tang to this decadent breakfast. This glaze is so sweet and delicious with equal parts sour cream and sugar, anyone with a sweet tooth will love starting off their day with a stack of these!

40 minutes

For Pancakes: 

1 cup buttermilk

½ cup FAGE Sour Cream 

1 large egg, lightly beaten

2 tablespoons brown sugar

1 teaspoon pure vanilla extract

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

½ teaspoon salt

Butter, for the pan

For Cinnamon Sugar Filling: 

1 egg white

2 tablespoons unsalted butter, melted 

¾ cup brown sugar 

1 tablespoon ground cinnamon 

For Sour Cream Glaze:

4 tablespoons unsalted butter, softened 

¾ cup FAGE Sour Cream

¾ cup confectioners’ sugar

½ teaspoon vanilla extract

  1. In a large mixing bowl, whisk together the buttermilk, sour cream, egg, brown sugar, and vanilla until combined.
  2. Gently fold in the flour, baking powder, baking soda, and salt until just combined (being careful not to over mix). The batter should be thick and lumpy. Let sit for at least 10 minutes.
  3. Meanwhile, make your cinnamon sugar filling by whisking together all filling ingredients until well combined and smooth.
  4. Transfer cinnamon sugar filing to a pastry bag or re-sealable zip-top bag and set aside, allowing the mixture to thicken. (If the butter begins hardening, squeeze the bag a few times to re-incorporate the butter).
  5. While the filling rests, make your sour cream glaze. Add the softened butter and sour cream to a large mixing bowl and beat with a handheld mixer until fluffy and smooth. Slowly add in the confectioners’ sugar and vanilla and continue mixing over medium speed until well combined and smooth. Set aside until ready to serve.
  6. Add about 1 tablespoon of butter to a large non-stick skillet or griddle and heat over medium heat. Once melted, pour large spoonfuls of pancake batter (about ⅓ cup each) into the skillet.
  7. Snip open your bag of cinnamon sugar filling and, working from the center outward, pipe the cinnamon sugar over the pancakes in a spiral pattern. Leave a ½-inch border around the edge of the pancakes as the filling may spread.
  8. Continue cooking until the bottoms are golden brown and bubbles appear on top, about 3-5 minutes.
  9. Carefully flip the pancakes using a large spatula and continue cooking until browned on the other side and cooked through, about 3 minutes.
  10. Transfer to a plate and repeat with remaining batter and filling, adding more butter to the pan as necessary. If desired, keep cooked pancakes warm in a 300 degree oven until ready to serve.
  11. Transfer pancakes to a serving platter and drizzle all over with warm sour cream glaze.
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