I’m sorry to have to do this to you.
But you need to know how irresistible these pancakes are.
I first spotted this recipe on Tasty Kitchen months ago, and when I finally made them my world changed.
Yes, my jeans got a little tighter.
Completely understandable, right?
I swapped in a few healthier ingredients for the original version.
You know how when you bake something incredible you tell yourself you only took a few tiny bites? That whole logic falls apart here.
Yep.
Turns out those “few bites” add up fast.
I may have lightened the pancakes, but nothing prepares you for the maple-butter icing that crowns them.
That’s not the time for substitutions — and honestly, why would you want to change it?
I’d gladly swim in a pool of butter and maple syrup, if appropriate.
It would probably be sticky. Is there a leave-in conditioner for that?
Ingredients:
Whole Wheat Cinnamon Bun Pancakes
- 1 1/2 cups whole wheat pastry flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 eggs, beaten
- 1 cup skim milk
- 2 tablespoons brown rice syrup
- 1/4 cup butter, melted
- 1 tablespoon vanilla
Maple-Butter Icing
- 1 cup powdered sugar
- 1/4 cup melted butter
- 1 tablespoon maple syrup
- 1/4 cup milk (add more if needed)
Directions:
Whole Wheat Cinnamon Bun Pancakes
In a large bowl, whisk together the whole wheat pastry flour, sugar, baking powder, salt and cinnamon. In a separate bowl, combine the beaten eggs, melted butter, brown rice syrup, milk and vanilla.
Pour the wet mixture into the dry ingredients and stir until just combined and smooth. Avoid overmixing for tender pancakes.
Heat a skillet or griddle over medium heat and lightly grease if needed. Pour about 1/3 cup of batter per pancake. Cook until tiny bubbles form on the surface, about 2–3 minutes, then flip and cook the other side for 30–60 seconds or until golden and cooked through.
Maple-Butter Icing
Whisk the powdered sugar, melted butter, maple syrup and milk together until smooth. Adjust the milk to reach your desired drizzling consistency. Spoon or drizzle the icing over warm pancakes and serve immediately.
from Tasty Kitchen
All images and text ©How Sweet Eats.
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The moral: make these now. For dinner, tomorrow morning, and again for a Sunday snack. The pants-tightening is worth every bite.