Servings: 8 pancakes
Prep Time: 30 minutes
Rest Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Difficulty: Medium

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Ingredients

For the Dough

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup warm water
• 2 tablespoons vegetable oil

For the Cinnamon Butter Filling

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon vanilla extract (optional)

For Cooking

• 2–3 tablespoons butter or vegetable oil

Optional Toppings

• Maple syrup
• Honey
• Powdered sugar
• Fresh berries
• Whipped cream
• Cream cheese glaze

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Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine flour, salt, and sugar.
2. Add warm water and vegetable oil.
3. Mix until a soft dough forms.
4. Knead for 8–10 minutes until smooth.
5. Cover and let rest for 30 minutes.

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Step 2: Make the Cinnamon Filling

In a small bowl mix:

• Softened butter
• Brown sugar
• Cinnamon
• Vanilla

Stir until smooth and spreadable.

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Step 3: Shape the Pancakes

1. Divide dough into 8 equal portions.
2. Roll each piece into a very thin circle.
3. Spread a thin layer of cinnamon butter over the surface.
4. Roll tightly into a long rope.
5. Coil the rope into a spiral.
6. Let rest for 10 minutes.
7. Flatten gently with a rolling pin into a 7-inch round.

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Step 4: Cook

1. Heat a skillet over medium heat.
2. Lightly grease with butter or oil.
3. Cook each pancake for 3–4 minutes per side.
4. Flip until golden brown and crispy.
5. Repeat with remaining dough.

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Step 5: Serve

Serve warm with:

• Maple syrup
• Honey
• Powdered sugar
• Fresh fruit
• Vanilla ice cream (for dessert)

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Tips

• Roll the dough as thin as possible for flaky layers.
• Do not overfill with cinnamon butter or it may leak while cooking.
• Medium heat gives the best golden crust without burning the sugar.
• Resting the dough makes it easier to stretch and roll.
• Add chopped raisins to the filling for extra sweetness.

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Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze between parchment paper for up to 2 months.

Reheating:

• Skillet: 2–3 minutes per side.
• Oven: 350°F (175°C) for 8–10 minutes.
• Microwave: 20–30 seconds (softens the texture).

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Nutrition (Approximate Per Pancake)

• Calories: 330
• Protein: 6g
• Carbohydrates: 40g
• Fat: 17g
• Saturated Fat: 9g
• Cholesterol: 35mg
• Fiber: 1g
• Sugar: 10g
• Sodium: 240mg

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Nut Information

Contains:

• ✅ Milk (butter)

Contains Gluten:

• ✅ Wheat (all-purpose flour)

Does NOT Contain (unless optional toppings or substitutions are used):

• Peanuts
• Tree Nuts
• Almonds
• Cashews
• Walnuts
• Pecans
• Pistachios
• Hazelnuts
• Macadamia Nuts
• Brazil Nuts
• Pine Nuts
• Sesame
• Soy
• Eggs

Allergy Note: Always check packaged ingredients such as butter and vanilla extract for potential cross-contamination if preparing for someone with severe food allergies.

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Frequently Asked Questions (Q&A)

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate it, covered, for up to 24 hours. Let it come to room temperature before rolling.

Q: Can I use whole wheat flour?
A: Yes, but the pancakes will be denser. For best texture, use half whole wheat and half all-purpose flour.

Q: Can I make them dairy-free?
A: Yes. Replace the butter with a plant-based butter or margarine.

Q: Can I freeze them?
A: Absolutely. Cool completely, stack with parchment paper between each pancake, and freeze for up to 2 months.

Q: Why aren’t my pancakes flaky?
A: The dough may not have been rolled thin enough, or it may not have rested long enough before shaping.

Q: Can I add nuts to the filling?
A: Yes, chopped pecans or walnuts can be added for extra crunch, but note that this will introduce tree nuts into the recipe.

Q: What pairs well with these pancakes?
A: Fresh fruit, Greek yogurt, maple syrup, honey, whipped cream, or a hot cup of coffee or tea all make excellent accompaniments.