Cinnamon Roll Pancakes (Big Red Kitchen)

Thank you Big Red Kitchen! These pancakes are divine and really do taste just like cinnamon rolls! My family went nuts over these and the kids already told me they were going to request these on their birthdays. Pretty yummy!

Makes 12 large pancakes. 

$2.12 including filling and drizzle ($0.18 each)

1½ c milk
 (can use made-from-powdered milk)

4 Tbsp butter, melted

2 large eggs


2 Tbsp sugar


2 c flour


4 tsp baking powder


½ tsp salt

Preheat oven to 350°. Lightly grease an 11×17 inch jellyroll pan. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat in the flour. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Squeeze out swirls of Cinnamon Roll Filling over pancake batter: 4 swirls across, 3 down, for 12 pancakes. Use wooden skewers laid across the pan as a guide, if desired. Bake 8-9 min. until center is set and does not give when pressed with your finger. Remove from oven and drizzle with Maple Cream Cheese Drizzle. Serve immediately.

Cinnamon Roll Filling


4 Tbsp butter, melted

1/4 c brown sugar
, packed

1 Tbsp cinnamon

In a small bowl mix filling ingredients together until blended well. Place in a pastry bag or plastic zip-top bag and snip corner to swirl over pancake batter.

Maple Cream Cheese Drizzle
 (half the original recipe)

1 oz cream cheese, softened


1/2 c powdered sugar


1 Tbsp good maple syrup


Milk (1 Tbsp?)

Mix the first three ingredients in a bowl until smooth, dripping in small amounts of milk until mixture is a drizzling consistency. Place in a pastry bag to drizzle over pancakes.

Freezer Note: These can be sliced, placed on a cookie sheet and frozen. Once frozen, place in a freezer zip-top bag and freeze for individual treats, brunch guests, or lunchboxes. Reheat in microwave.

Pancake Squares (bigredkitchen.com)

$1.82



1½ c milk

¼ c melted butter
2 large eggs
2 Tbsp sugar

2 c flour
 *try using white wheat flour
2 tsp baking powder

½ tsp salt

Preheat oven to 350°. Lightly grease a 9×13 dish. In a large mixing bowl, beat together milk, butter and eggs. Add sugar, then gradually beat in the flour, baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 6.

I served this with cinnamon syrup, and the kids said it tasted like cinnamon rolls. I plan to try this with white wheat flour next time.

Thanks for this recipe, Big Red Kitchen!

Egg Nog French Toast (sixsistersstuff.com)

Thank you sixsistersstuff.com for this amazing recipe! I altered the amounts of egg and eggnog, since theirs seemed way to thin, but both ways tasted amazing (and I don't even like eggnog)! We ate this on Christmas morning.

~12 slices white bread or Texas Toast
4 eggs
1½ c eggnog
½ tsp ground cinnamon
¼ tsp nutmeg
Nonstick cooking spray

Spray pancake griddle with cooking oil, and heat to 300°. In a shallow dish, whisk together eggs, eggnog, cinnamon, nutmeg and sugar. Dip each side of the bread into the mixture and cook in skillet for about 3 minutes on each side or until golden brown. Serve with maple syrup.

For Christmas, slice the French toast diagonally, and add sausage links at the bottom for the tree trunk with an orange slice sun. (You can also slice one sausage link in half for the trunk.)

Gourmet Raspberry Rolls with Lemon Vanilla Icing

Recipe from food-of-love-mmm.blogspot.com. I just added lemon extract to the dough of my regular cinnamon roll recipe, and used their filling and icing. So yummy!
Dough:

1 egg
1 c hot water
¼ c sugar
1 tsp salt
¼ c canola oil
½ c cold water
1 Tbsp yeast
1/4-1/2 tsp lemon extract (I added 1/4 last time. Try 1/2 tsp next time.)

3-4 c white flour

Crack egg in mixing bowl. Pour hot water over egg and beat till egg is mixed in well. Add sugar and salt. Mix again a few strokes. Add oil, cold water and mix again. Add yeast and mix again. Let sit for 15 min, then add lemon extract and flour till it looks like a sponge (touch it w/your finger. If you can touch it lightly without sticking too much, it’s good. It’s better if the dough is a little sticky.) Scrape down sides of bowl and cover bowl with a towel. Let it rise 15-20 min, and then punch it down. Repeat the rising and punching. 

Filling:
12 oz pckg frozen raspberries, not thawed (I used fresh)
1/3 c sugar
1 tsp cornstarch

In a medium bowl, toss the raspberries with the sugar and cornstarch. Roll out the dough into a rectangle. Spread the raspberry filling evenly over the rolled-out dough. Tightly roll up the dough into a long tube and slice with a pizza cutter into 12 pieces (1-1.5" thick). Arrange on a greased cookie sheet cut sides up. This will get messy if using fresh raspberries. Scrape any berries and juice from the work surface into the baking pan between the rolls. Let rise till rolls look bigger (20-30min). Bake at 350° for 15-20 min or until the tops brown slightly. Cool. Drizzle with lemon icing.

Icing:
1 c powdered sugar
3 Tbsp butter, melted
1 1/2 Tbsp heavy cream
1 Tbsp lemon juice
1 tsp vanilla extract

In a small bowl, whisk together the icing ingredients until thick and spreadable. Top rolls with icing and enjoy!

Pumpkin Waffles with Apple Cider Syrup (allrecipes.com)

I inadvertently made these into pancakes instead of waffles. They were really good, and I'm expecting them to be even better as crispy waffles! The syrup was to-die-for.

2½ c flour

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

½ tsp salt

¼ c packed brown sugar

1 c canned pumpkin

2 c milk

4 eggs, separated

¼ c butter, melted

Combine the dry ingredients in a large bowl. In a standing mixer, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and melted butter into the pumpkin mixture, stirring just to combine. Use a rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles in waffle iron.

½ c white sugar

1 Tbsp cornstarch

1 tsp ground cinnamon

1 c apple cider

1 Tbsp lemon juice

2 Tbsp butter

Stir together the dry ingredients. Stir in the cider and lemon juice. Cook over medium heat until mixture begins to boil. Boil until the syrup thickens (~2 min). Remove from heat and stir in the butter until melted. Serve warm.

German Pancakes (allrecipes.com)

$1.34

FYI: This is a very eggy dish, but the kids all raved about it and said it was very filling.

¼ c butter
1 c flour
1 c milk
6 eggs, lightly beaten
1/8 tsp salt
*try adding:
1 tsp cinnamon
3 Tbsp sugar
1 tsp vanilla

Preheat oven to 400°. Melt butter in a 9x13 pan. In a medium bowl, whisk together flour, milk, eggs and salt (*and new ingredients). Pour the mixture into the prepared baking dish. Bake on center rack for 20 minutes or until golden brown. Sprinkle with powdered or brown sugar, if desired. Serve with syrup.

Maple Syrup (melskitchencafe.com)

$3.03 ($0.30 per cup)
Compare: Western Family Syrup costs $7.20 for 1 gallon/16 c ($0.45 per cup)
Updated 3/22/13.

I don't like making syrup every time I make pancakes, but I only like homemade. So this recipe with its high yield is perfect! This is definitely a make-ahead recipe. Makes about 10 cups (2 1/2 quarts) of syrup. I have decreased the sugar by 1 cup and increased the water by 1 cup from the original recipe. I dont' have crystallization issues any more.

The flavor and consistency of this syrup has made it my new favorite homemade syrup recipe!


6 c white sugar
1 c packed brown sugar (7.5 oz)
½ c honey (5.75 oz)
5 c water
2 tsp pure maple extract (or artificial)
2 tsp pure vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Patriotic Pancakes

Makes 21 pancakes.

2 large eggs

½ c powdered milk & 1½ c water (or 1½ c milk)

¼ c vegetable oil

2 c whole wheat flour

2 Tbsp granulated or packed brown sugar

1½ tsp baking powder

¼ tsp baking soda

½ tsp salt

Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder, soda and salt together. Add and mix just until smooth. Heat griddle to 300° (do not grease or the first batch will turn out funny). To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. For each pancake, pour slightly less than ¼ c batter onto hot griddle. Cook pancake until air bubbles start to form. Turn and cook other side until golden brown.

*Top with strawberry syrup, freshly whipped cream and blueberries.

Whole Fruit Strawberry Syrup

5 c strawberries, tops cut off

1¼ c sugar

1 c water

1 Tbsp cornstarch

Blend strawberries and sugar (should be ~3 cups). Add water and cornstarch. Blend. Pour into a large pot and boil for 2 minutes.

Whipped Cream

1 c (½ pint) whipping cream

1 Tbsp sugar

1 tsp vanilla

Chill bowl and beaters for best results. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. Make sure not to overbeat or cream will become lumpy and butter-like.

Whole Fruit Strawberry Syrup (Jennifer Lund)

I created this recipe in search of a low-sugar, tasty option for syrup. I love that it is almost all fruit! Simply mashing the fruit didn't hit the spot - it still needed to be cooked into syrup. The results are delicious!

5 c strawberries, tops cut off

1¼ c sugar

1 c water

1 Tbsp cornstarch

Blend strawberries and sugar (should be ~3 cups). Add water and cornstarch. Blend. Pour into a large pot and boil for 2 minutes.

Strawberry Syrup

1 c sugar

1 c water

1½ c strawberries, chopped

In a saucepan, bring sugar and water to a boil. Gradually add chopped strawberries and return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes or waffles.

Valentine Pancakes

2 large eggs

½ c powdered milk & 1½ c water (or 1½ c milk)

¼ c vegetable oil

2 c whole wheat flour (use hard white wheat)

2 Tbsp granulated or packed brown sugar

1½ tsp baking powder

¼ tsp baking soda

½ tsp salt

6 drops red food coloring (optional)

Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder, soda and salt together. Add and mix just until smooth.

Heat griddle to 300° (do not grease or the first batch will turn out funny). To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right. Pour batter into metal heart shapes on griddle, just enough to fill the shape. Remove metal shape. Cook pancake until air bubbles start to form. Turn and cook other side until golden brown. Serve with strawberry syrup or powdered sugar.

Buttermilk Syrup (Molly Cash)

$1.02

1 c sugar
1/2 c buttermilk
1/2 c butter
1/2 tsp baking soda
1 tsp vanilla

In a big pot, mix sugar, milk and butter over medium-high heat. Add baking soda and boil until it thickens. Remove from heat and add vanilla.

If you love buttermilk, you’ll love this. If not… try another variety of syrup. Andrew and Jon love this. Andrew now requests "butter syrup" every time we eat pancakes or waffles.

Cinnamon Syrup (Allrecipes.com)

$0.34

Modified 6/17/13.


1/2 c white sugar
1/2 c brown sugar (5.2 oz)
2 Tbsp flour
1/2 tsp cinnamon
1 c water
1 tsp vanilla

Combine all dry ingredients in a saucepan. Stir in water. Bring to a boil and stir until syrup thickens. Remove from heat and add vanilla.

If you like creamy syrup (I don't) you can add 1/2 cup of cream or evaporated milk with the vanilla.

Whipped Cream

$0.97



1 c (½ pint) whipping cream
1 Tbsp sugar
1 tsp vanilla

Chill bowl and beaters for best results. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form. Make sure not to overbeat or cream will become lumpy and butter-like. Serve over pancakes with fresh strawberries or with any fresh fruit.

Waffles (Betty Crocker)

$1.07



2 large eggs
1¾ c milk (or ½ c dry milk, 1¾ c water)
½ c vegetable oil
2 c whole wheat flour
1 Tbsp granulated or brown sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

Heat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in remaining ingredients just until smooth. Pour batter from bowl onto center of hot waffle iron. Bake about 5 min or until steaming stops.

1.5 Times Recipe

3 large eggs

3½ c milk

¾ c vegetable oil

3 c whole wheat flour

1½ Tbsp sugar

3/8 tsp baking soda

3/8 tsp salt

Scrambled Eggs (Anita Heap)

1 egg per child; 2 per adult

Touch of water for fluffiness

Grated cheddar cheese

Salt and Pepper

Spray pan with olive oil. Turn on heat to medium.

Beat eggs with fork in a bowl. Add a touch of water. When pan is hot pour in eggs.

Sprinkle lots of cheese over eggs. Add salt and pepper. Scrape bottom of pan over and over while eggs cook. When eggs aren’t runny anymore, serve.

If your kids are brave enough, you can add green food coloring to the eggs and serve them on St. Patrick's Day. Read Dr. Seuss's book "Green Eggs and Ham" ...and don't forget to serve it with bacon!

Orange Sauce (Anita Heap)

Updated 6/9/15.

6 Tbsp butter (or margarine)
1 c sugar
½ c orange juice concentrate
¼ c water

Melt ingredients in medium saucepan. Bring to a boil. Boil 1 min or until liquid forms a slightly thick syrup. Cool. Serve warm over pancakes or waffles.

Gary's Famous Syrup (Gary Lund)

Makes 2½ cups. Updated 5/4/11.

1 c water

1 c white sugar

1 c brown sugar

1 tsp vanilla

½ tsp maple flavor

Bring first 3 ingredients to a roiling boil and immediately turn to low heat. After it stops bubbling add vanilla and maple flavor. Don't mix it in. It will mix itself when you pour it into the bottle. Don't scrape the sides of the pan when you pour it out (tends to crystallize).

Whole Wheat Pancake Mix (Anita Heap)

$1.74 for the mix. Each batch of pancakes costs $0.62 (including the mix).

Makes 4½ batches for 4 people.

2½ c red wheat flour
2½ c white wheat flour (or all-purpose white flour)
1¼ c instant nonfat dry milk
¼ c sugar
1/8 c baking powder
1 Tbsp salt

Pancakes from mix:
1 egg, slightly beaten
1 c water
3 Tbsp oil
1 ½ c pancake mix

Mix together. Let stand 5 min. Cook on hot griddle.

Whole Wheat Pancakes (my favorite)

$1.09 ($0.05 per pancake)
Makes ~21 pancakes


2 large eggs
½ c powdered milk & 1½ c water (or 1½ c milk)
¼ c vegetable oil
2 c whole wheat flour
2 Tbsp granulated or packed brown sugar
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt

Beat eggs in medium bowl with spoon until fluffy. Beat in milk, sugar and oil. Sift flour, powder and salt together. Add and mix just until smooth. Let sit about 5 minutes so batter will thicken.

Heat griddle to 300° (do not grease or the first batch will turn out funny). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) For each pancake, pour slightly less than ¼ c batter onto hot griddle. Cook pancake until puffed and dry around edges. Turn and cook other side until golden brown.

*Cut pancakes with a pizza cutter.

*For variety, make silver dollar-sized pancakes = dippin’ size. Kids can eat them without forks and adults are freed from cutting up all the pancakes!

These are my stand-by pancakes. Everyone loves them, so I use this pancake recipe 99% of the time.

1.5 Times Recipe (~32 pancakes) $1.65
3 large eggs
¾ c powdered milk & 1½ c water (or 1½ c milk)
3/8 c vegetable oil
3 c whole wheat flour
3 Tbsp granulated or packed brown sugar
2¼ tsp baking powder
3/8 tsp baking soda
¾ tsp salt

For St. Patrick's Day:
Divide pancake batter evenly into six small bowls. Using a different color of food coloring dye in each bowl: red, orange, yellow, green, blue and purple. Spoon only a tablespoon or two of batter for each pancake.