Cinnamon Roll Pancakes

I love all types of breakfast food, but the problem is that I’m not really much of a morning person. The last thing I want to do when I wake up in the morning is make a huge breakfast. So breakfasts around our house usually consist of yogurt, cereal, oatmeal, smoothies, or frozen waffles. (I’m surely going to food blogger hell for that last thing, right?)

But on one recent weekend I woke up feeling motivated, and I wanted to make something different for breakfast. I realized I had all of the ingredients on hand for these pancakes, so I decided to make us a special breakfast treat.

And what a treat these were! How do I even begin to describe the deliciousness? I could start with the pancakes themselves, which have the perfect amount of cinnamon-y spice and aren’t overly sweet. Or I could start with the toasted pecans, which are pulsed with sweet maple syrup. Or maybe I should start with the yummy vanilla glaze?

Tell you what: Why don’t you just make these this weekend? That would save me a lot of trouble trying to describe how good they are. Seriously, the only thing I would do differently next time is double the recipe.

Cinnamon Roll Pancakes
from Elly Says Opa!

1 egg

1 cup milk or buttermilk

1/4 teaspoon vanilla

1 tablespoon brown sugar

1 cup all-purpose flour

2 teaspoons cinnamon

1 1/4 teaspoons baking powder

1 tablespoon butter, melted

2/3 cup pecans

3 tablespoons maple syrup

1/2 cup confectioners’ sugar

Drop of vanilla

Milk

1. Preheat a griddle or pan and grease if necessary. Beat the egg and mix it with the milk, vanilla and brown sugar in a large bowl. Sift in the flour, cinnamon, and baking powder. Add the butter and mix lightly together with a spatula.

2. Spoon out the batter in equal amounts onto the hot griddle. Cook until you start to see bubbles forming around the edges and a little on the top. Flip the pancakes and finish cooking on the other side.

3. Meanwhile, toast the pecans in a dry skillet over medium heat until they become fragrant. Put them in a mini food processor with the maple syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

4. To make the glaze, sift the confectioners’ sugar into a bowl. Add the vanilla and a little milk until you get the proper consistency.

5. To plate, place a little bit of the pecan-maple paste in between each stacked pancake and drizzle with the glaze. Add more pecans and some powdered sugar on top, if desired.