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Cheesecake Factory Cinnamon Roll Pancakes copycat recipe by Todd Wilbur
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Cheesecake Factory Cinnamon Roll Pancakes


Score: 4.00. Votes: 1
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Menu Description: "Two fresh breakfast favorites are even better together with our buttermilk pancakes swirled with cinnamon-brown sugar."

This new Cheesecake Factory brunch item packs everything you love about cinnamon rolls into an extra-wide stack of pancakes, including buttery icing on top. To make pancakes that are caramel brown on their faces and super spongy with lots of air pockets, you’ll need a tablespoon of baking soda in the batter. When the alkaline baking soda collides with the acidic buttermilk, the batter will instantly puff up, making pancakes that are extra light and airy, and very dark on their surface, like pretzels.

The batter here makes plain buttermilk pancakes until the secret cinnamon filling is swirled over the top of the batter when it's poured into the pan. The combination of brown sugar, powdered sugar, cinnamon, and butter will melt into the pancake, making it look and taste like a sweet, buttery cinnamon roll. Hopefully you have a big griddle or very large skillet to cook these on. The original pancakes are 7 to 8 inches across, so you’ll need a big cooking surface if you want to cook more than one at a time. Or you could just make smaller pancakes.

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  • 6 tablespoons unsalted butter, softened
  • 1/3 cup powdered sugar
  • ...

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Score: 4.00. Votes: 1
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Jennifer Hampton
Mar 11, 2020, 22:27

Made these for a breakfast/dinner. I had never had the original from the restaurant but the idea intrigued me. One thing to note is that the cinnamon swirl does melt into the pancake when it gets flipped over, so it's more of an indent... So that threw me back but you can still taste the cinnamon sauce. I did make half without the swirl and let me tell you, they were the best homemade pancakes. Thick, soft and full of flavor. Now it's my go-to pancake recipe.

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