Cinnamon Bun Pancakes

These pancakes are the perfect shortcut to homemade cinnamon roll flavor. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34XgKAy Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cinnamon Bun Pancakes Recipe courtesy of Food Network Kitchen Total: 35 min Active: 35 min Yield: 12 pancakes Level: Easy Ingredients Cinnamon Swirl: 2/3 cup packed light brown sugar 5 tablespoons unsalted butter, melted 1 tablespoon ground cinnamon Icing: 1 1/4 cups confectioners' sugar 4 tablespoons unsalted butter, melted 3 tablespoons milk Pinch of fine salt Pancakes: 1 1/2 cups all-purpose flour (see Cook's Note) 3 tablespoons granulated sugar 1 tablespoon baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly grated nutmeg 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 2 large eggs, at room temperature 3 tablespoons unsalted butter, melted, plus more as needed Directions For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use. For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side. For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined. Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CinnamonBunPancakes #SweetEats #FoodNetwork Cinnamon Bun Pancakes | Food Network https://youtu.be/pt_2V_-QYFE