Cinnamon Roll Pancakes

Fluffy cinnamon-swirled pancakes with a creamy yogurt icing. All it takes is one cup of our Cinnamon Bun mix and a skillet.

Makes: 3 pancakes
Cook: Stovetop, about 7 to 9 minutes, plus 10 to 15 minutes to rest the batter

Per pancake: 12g protein, 105 calories

Ingredients

  • 1 single-serve cup Bootylicious Cinnamon Bun mix
  • ⅓ cup milk (or a little more)
  • 1 egg
  • 1 Tbsp Greek yogurt
  • ¼ tsp vanilla
  • Pinch of salt
  • For the swirl: cinnamon and allulose
  • To finish: yogurt icing and sugar-free maple syrup

Directions

  1. Whisk everything into a pourable batter. Let it rest 10 to 15 minutes.
  2. Warm a greased pan over medium-low heat.
  3. Pour in the batter and pipe a cinnamon-allulose swirl on top.
  4. Flip when the bubbles set and the edges look dry.
  5. Drizzle with yogurt icing and sugar-free maple syrup.

The trick

Loosen the batter and cook low. A pourable, rested batter on medium-low heat gives you fluffy pancakes that don't burn before the center cooks.

Good to know

  • "Cups" of mix means our single-serve cups. 1 cup = 1 tub, lid off, dumped straight in. Never a measuring cup.
  • Nutrition is per pancake. Icing and syrup aren't counted.
  • This recipe uses wheat, milk and egg. Check your mix's product page and your add-ins for the full allergen list.

Made a stack? Tag us @bootyliciousmuffins. Need more mix? Shop Cinnamon Bun or build your own box with any mix of flavors.

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