My love of breakfast food is no secret. There is no shame in whipping up a batch of french toast for dinner or having a late night bowl of cereal – In college, I spent many nights sitting in the dorm hallway with one of my good friends and a
bowl bag of cereal. You can imagine my excitement when I happened upon these Cinnamon Roll Pancakes – I was inspired. That next weekend they made an appearance on my stove-top, with a few minor alterations to the recipe. I used these copycat IHOP pancakes as the base, and made a couple changes to the cinnamon swirl and icing. I’ve actually never been to IHOP so I can’t say whether the pancakes were comparable or not, but they sure were delicious! And that icing? Amazing! It was the perfect union of cinnamon rolls and pancakes.
Copycat IHOP Pancakes (serves 4-5):
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 egg
- 1/4 cup sugar
- 1 1/4 cup buttermilk (or if you’re me, 1 Tbsp lemon juice + the remaining milk to make 1 1/4 cup)
- 2 Tbsp butter, melted
- 1 Tbsp vanilla
- Whisk flour, baking soda, baking powder, and salt together.
- Add egg, sugar, buttermilk, butter and vanilla and continue to whisk until no clumps remain.
- Preheat a pan until a drop of water sizzles immediately when dropped onto pan.
- Place ~1/4 cup of batter on griddle and pipe cinnamon swirl over the top. Flip when the middle is bubbly and the ends begin to cook.
- 1/4 cup butter, melted
- 1/3 cup brown sugar
- 1/2 Tbsp cinnamon
Combine everything in a small bowl and mix with a whisk or fork. Transfer to a plastic bag and snip the corner.
Cream Cheese Icing:
- 1/4 cup butter
- 3 oz cream cheese
- 1 tsp vanilla
- 3/4-1 cup powdered sugar
- Put butter and cream cheese in a microwave-safe bowl and microwave on high for 30 seconds. Stir, and continue to melt for 15 second intervals until completely melted.
- Add vanilla and powdered sugar and whisk until smooth.
- Spoon onto pancakes and enjoy!
- 1/4 cup unsalted butter
- 3/4 cup sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 5.3 oz container of vanilla greek yogurt
- 3 medium bananas, mashed (1 1/2 cups)
- one 3.4-ounce box vanilla instant pudding
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, optional and to taste
- Preheat oven to 350F; grease (or spray) and flour the pan.
- In a large microwave-safe mixing bowl, melt the butter, about 1 minute.
- To the melted butter, add the sugars, eggs, vanilla, yogurt, and stir or whisk to combine. Add the bananas and stir to incorporate.
- Add the dry pudding mix and stir to combine.
- Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix or bread will be tougher.
- Pour batter into pan and bake for 50 to 58 minutes, or until top is golden and set, and a toothpick inserted in the center comes out clean
- Allow bread to cool in the loaf pan for at least 20 minutes before removing from the pan and transferring to a rack to finish cooling.
Vanilla Browned Butter Glaze
- 1/4 cup butter (half stick)
- 1-1 1/2 cup powdered sugar, sifted (I used just over a cup)
- 2 tsp vanilla extract
- 1-2 Tbsp cream or milk (I used 1 1/2 tbsp milk)
- Brown the butter. You can do this on the stovetop by heating the butter over medium heat, stirring frequently, for 5 to 7 minutes, or in the microwave by microwaving on high for 5 to 7 minutes. It is done when it turns a nice brown color and there is no more sputtering or foaming, and has a nutty aroma. Just be sure to watch it closely and start checking it every 15-to-30 seconds starting at about the 5-minute mark. Transfer hot butter to medium-sized mixing bowl and allow it to cool for about 10 minutes.
- Add the powdered sugar, vanilla, and whisk to combine.
- Based on desired glaze consistency and taste preference, add the cream one tablespoon at a time, until desired consistency is reached, playing with sugar and cream ratios as necessary.
- Spoon or drizzle glaze over the top of the bread before slicing and serving.
Nervous about browning butter? Check out this tutorial at Ambitious Kitchen – its awesome!
Christmas is closing in on us; time to start getting cookie recipes organized and stock up on butter and sugar! These spiced sugar cookies are a great twist on the traditional rolled sugar cookie. The spice was mild but added something interesting to the cookie. Before they were iced, these cookies were a little dry – but once they were iced they softened up a little and were much better!
Spiced Sugar Cookies (adapted from Bake at 350)
Preheat oven to 350.
In a medium sized bowl, whisk the flour, baking powder and spices together.
Cream the sugar and butter until incorporated. Add the egg and vanilla and mix until blended together
Gradually add the flour mixture and beat just until combined. If the dough becomes too thick, you can use your hands to knead in bits of flour from the sides or bottom of the bowl.
- Roll the dough out and cut with a cookie cutter.
- Place cut dough on a greased baking pan and bake at 350 for 10-13 minutes.
- 1 cup powdered sugar
- 1 Tbsp light corn syrup (or honey)
- 1-3 Tbsp milk
- 1/2 tsp vanilla
- In a bowl, whisk powdered sugar, corn syrup, vanilla and 1 Tbsp of milk together.
- Add food coloring until you reach your desired color.
- Add milk until you have a consistency that is thick enough for outlining your cookie (see picture below). Then transfer to a piping bag or sandwich bag and pipe around outline of the cookie shape.
- When all cookies are outlined, add a Tbsp or so of milk to the icing to thin it out enough to flood cookie.
- Spread with a toothpick to flood the icing outward toward the outline.
- Decorate with sprinkles right away if you plan on doing so and then let them harden.Linking up to Show me What Ya Got!
The perfect breakfast for a chilly morning! This cinnamon oatmeal was delicious, but the cream cheese icing is what really added that cinnamon roll flavor. Perfection! This was the first time I have baked oatmeal, and I really liked the texture it had. I’ll definitely be doing this again, but next time I think I’ll add fresh apples.
- 1 cup dry oats
- 1 1/4 cup milk
- 2 Tbsp maple syrup
- 1 Tbsp brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp vanilla
- pinch of salt
- additional brown sugar for sprinkling
- Mix everything together in a small-medium sized bowl.
- Pour half into a each of two 1 cup oven-safe dishes, I used Pyrex glass bowls.
- Bake at 375 for 15-20 minutes in the middle rack, move it to the top rack and broil for couple minutes to get the top nice and crispy if you want. You could also microwave it if you’re short on time; I’d say about two minutes.
- Sprinkle with brown sugar and top with cream cheese icing (recipe below).
Cream Cheese Icing
- 1 Tbsp cream cheese
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla
- Microwave cream cheese for about ten seconds to soften it up.
- Add powdered sugar and vanilla and mix with a fork or whisk (a fork works just fine since it is such a small amount).
- Drizzle over oatmeal.