Cinnamon Bun Pancakes with Bobby Flay

Ingredients

• 2 Tbsp Unsalted Butter (for brown butter, melted)
• 0.5 cup Dark Brown Sugar (packed)
• 2 tsp Ground Cinnamon (freshly ground if possible)
• 0.25 cup Water (room temperature)
• 2 Tbsp Heavy Cream (for the swirl, adds richness)
• 2 Tbsp Maple Syrup (warm, for glaze)
• 4 oz Cream Cheese (softened, room temperature)
• 1.5 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 0.5 tsp Baking Soda
• 3 Tbsp Granulated Sugar
• 0.125 tsp Salt (pinch)
• 2 Eggs (large)
• 1.5 cup Buttermilk
• 1 tsp Vanilla Extract
• 3 Tbsp Melted Butter (for batter, adds color)
• 0.25 cup Pecans (toasted and chopped)
• 2 Tbsp Butter (for cooking pancakes in pan)

Instructions

1. Make Brown Butter

   Melt the butter in a saucepan over medium heat, stirring constantly until it turns a nutty amber color and releases a fragrant aroma. Remove from heat.

   Time: PT3M

   Temperature: medium heat

2. Create Cinnamon‑Brown‑Sugar Swirl

   Add the dark brown sugar, ground cinnamon, water, and heavy cream to the browned butter. Whisk continuously until the mixture becomes thick, syrupy, and the cinnamon is fully incorporated. Continue stirring to prevent clumping.

   Time: PT5M

   Temperature: medium heat

3. Cool Swirl

   Transfer the swirl to a small bowl and let it cool to room temperature so it thickens enough to pipe but remains spreadable.

   Time: PT5M

4. Prepare Cream Cheese Maple Glaze

   In a mixing bowl, combine softened cream cheese, warm maple syrup, and a splash of the cooled swirl (optional). Whisk vigorously until smooth and glossy.

   Time: PT5M

5. Mix Dry Ingredients

   In a large mixing bowl, whisk together all‑purpose flour, baking powder, baking soda, granulated sugar, and a pinch of salt until evenly distributed.

   Time: PT3M

6. Mix Wet Ingredients

   In a separate bowl, beat the eggs, then stir in buttermilk, vanilla extract, and melted butter until combined.

   Time: PT3M

7. Combine to Form Batter

   Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; a few lumps are okay. Over‑mixing will make the pancakes tough.

   Time: PT2M

8. Fill Pastry Bag

   Transfer the cooled cinnamon‑brown‑sugar swirl into a pastry bag fitted with a medium tip. Set aside for piping into the pancakes.

   Time: PT2M

9. Cook Pancakes – First Side

   Heat the skillet over medium‑low heat and melt a small knob of butter. Pour a ladleful of batter (≈¼ cup) into the pan, spreading gently. Cook for about 1 minute until bubbles form and the edges set.

   Time: PT1M

   Temperature: medium‑low heat

10. Pipe Swirl and Finish Cooking

    Immediately pipe a generous swirl of the cinnamon‑brown‑sugar mixture into the center of the batter. Let the pancake continue cooking for another 1‑2 minutes, then flip quickly so the swirl side faces down for about 30 seconds to set the caramelized pattern, and finish the other side for another minute if needed.

    Time: PT4M

    Temperature: medium‑low heat

11. Repeat Pancake Batch

    Repeat steps 9‑10 until all batter and swirl are used, adjusting heat as needed to keep pancakes golden brown without burning.

    Time: PT8M

    Temperature: medium‑low heat

12. Toast Pecans

    In a clean skillet over medium heat, toast the pecan pieces for 2‑3 minutes until fragrant, then chop finely.

    Time: PT3M

    Temperature: medium heat

13. Assemble and Serve

    Stack the pancakes on a plate, drizzle generously with the cream cheese maple glaze, and sprinkle toasted pecans on top. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Dark Brown Sugar: Light brown sugar
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Heavy Cream: Half‑and‑half
• Instead of Maple Syrup: Honey
• Instead of Cream Cheese: Neufchatel cheese
• Instead of All-Purpose Flour: Whole wheat flour (will change texture)
• Instead of Eggs: Egg substitute
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Vanilla Extract: Maple extract
• Instead of Melted Butter: Oil
• Instead of Pecans: Walnuts
• Instead of Butter: Oil

Equipment Needed

• Saucepan
• Whisk
• Mixing Bowl
• Measuring Cups and Spoons
• Pastry Bag
• Skillet or Non‑stick Frying Pan
• Spatula
• Knife
• Cutting Board
• Cooling Rack or Plate (optional)

Critical Steps — Do Not Skip

• Ensuring the brown butter does not burn
• Whisking the cinnamon‑sugar swirl continuously to avoid clumps
• Not over‑mixing the pancake batter
• Piping the swirl at the right moment before the pancake sets
• Flipping the pancake quickly to preserve the swirl pattern

Chef Tips from the Video

• Brown butter adds a deep nutty flavor that mimics the caramelized notes of a cinnamon bun
• Using buttermilk makes the pancakes extra tender and gives a subtle tang
• For extra caramelization, sprinkle a pinch of extra brown sugar on the pan just before flipping

Troubleshooting

Storage

Refrigerator: Store glaze in an airtight container for up to 3 days; leftover pancakes can be refrigerated for 2 days and reheated in a toaster or skillet.

Freezer: Freeze cooked pancakes in a single layer, then transfer to a freezer bag; keep up to 1 month. Thaw and reheat before serving.

Room temperature: Do not store pancakes or glaze at room temperature for more than 2 hours.

Make-Ahead Tips

• The cinnamon‑brown‑sugar swirl can be made up to 24 hours ahead and stored in the fridge
• Glaze can be prepared ahead and kept refrigerated; whisk before using
• Batter can rest for 10 minutes for extra fluffiness

Frequently Asked Questions