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Healthy cinnamon roll pancakes topped with Greek yogurt drizzle and cinnamon swirl details

Healthy Cinnamon Roll Pancakes with Greek Yogurt Drizzle

Healthy Cinnamon Roll Pancakes are fluffy, comforting pancakes with warm cinnamon flavor, a creamy Greek yogurt drizzle, and a sweet spiral topping. They are an easy breakfast option when you want a cozy homemade treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1/2 cup flour
  • 1/2 cup crushed bran cereal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of cinnamon
  • 1 cup buttermilk or 1% milk mixed with a little vinegar
  • 2 egg whites
Cinnamon Filling
  • 1/4 cup pumpkin puree, plain canned pumpkin
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1 tablespoon ground walnuts or bran
Greek Yogurt Drizzle
  • 1/2 cup Greek yogurt
  • 1 tablespoon honey
Topping and Greasing
  • Additional walnuts for topping
  • Oil or cooking spray for lightly greasing the griddle

Method
 

Preparation
  1. Mix flour, crushed bran cereal, baking powder, baking soda, cinnamon, buttermilk, and egg whites until the batter is just combined.
  2. Allow the batter to rest for 5 minutes before cooking for a more even texture.
Cooking
  1. Warm a griddle over medium heat and lightly coat it with oil or cooking spray.
  2. Use 1/4 cup batter for each pancake and pour onto the griddle.
  3. Cook until bubbles appear on the surface, then turn the pancakes over and continue cooking until lightly golden and cooked through.
Filling
  1. Combine pumpkin puree, light brown sugar, and cinnamon to prepare the filling.
  2. Stir in ground walnuts or bran if a thicker filling consistency is desired.
  3. Place the filling in a baggie or piping bag, make a small opening, and pipe a spiral pattern over the pancakes.
Topping and Serving
  1. Whisk Greek yogurt and honey together until smooth to make the drizzle.
  2. Transfer the yogurt mixture to a baggie or piping bag, make a small opening, and drizzle over the pancakes.
  3. Finish with additional walnuts and serve two large pancakes per serving.

Notes

Let the batter rest for 5 minutes before cooking to help create a more even texture.