Recipe: Cinnamon Roll Pancakes


If you’re a fan of cinnamon rolls, this tasty recipe from Siúcra is for you this Pancake Tuesday!

Pancake Tuesday has got to be the best Tuesday of the year. A day when we can eat pancakes for breakfast, lunch and dinner is a day of joy in our eyes. There’s lots of classic pancake recipes out there, with your usual sugar and lemon or maple syrup and bacon toppings, but these Cinnamon Roll Pancakes by Siúcra, drizzled with icing sugar and cinnamon toffee syrup are extra special.

Makes about 5 to 6 depending on the size you make them.

For the cinnamon toffee syrup:
  • 60g butter
  • 80g Siúcra Dark Brown Sugar 
  • 3 tbsp water
  • ½ tsp ground cinnamon
For the pancakes:
  • 180g plain flour
  • ¼ tsp salt
  • 2 tbsp Siúcra Caster Sugar
  • 1 egg
  • 1 tbsp rapeseed oil
  • 200ml milk
  • 2 to 3 tbsp water, if batter is too thick
For the icing:
  • 125g Siúcra Icing Sugar
  • 15ml water
  • Oil, for frying
  1. To prepare the toffee syrup, melt the butter and dark brown sugar and water together with the ground cinnamon and simmer on low for about 8 minutes to thicken. Take off the heat, pour the mixture into a bowl or jug, this must be cold before you use it.  
  2. To make the pancakes, place the flour, salt, caster sugar into a bowl.
  3. Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
  4. Pour this back into the jug as it will be easy to pour into the frying pan. 
  5. Leave the batter to settle for 2 minutes.
  6. To prepare the icing, put the icing sugar into a small bowl and add water. Mix together until the icing becomes thick enough to coat with a back of a spoon, you are looking for a nice pouring consistency, you don’t want it too runny or it will spill over pancakes and onto the plate. If necessary, add more water (but just a drop at a time) until it is thick/thin enough to use, or alternatively if too thin add a teaspoon more icing sugar.
  7. To cook the pancakes, heat the frying pan with a little oil. Pour batter into the pan. Pour the toffee syrup into a piping bag and then swirl some of the cinnamon toffee syrup onto the batter. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute. You will need to clean your pan after each pancake. 
  8. Repeat until all the batter is finished, keeping them warm. To serve, stack 3 or 4 pancakes and drizzle over the icing, so that the pancakes resemble a cinnamon roll!