Joanna Gaines Just Mashed Up Cinnamon Rolls and Pancakes for the Ultimate Cozy Fall Breakfast

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Whether or not she’s whipping up biscuits with a secret ingredient, fresh banana bread or zesty lemon bars, Joanna Gaines doesn’t fiddle in relation to her recipes. Every one is stuffed with the identical care and a spotlight to element that she places into her residence designs on Fixer Higher. So when Gaines launched her newest concern of her journal, The Magnolia Journal, and there was a recipe for Cinnamon Roll Pancakes, our ears (and eyes…and style buds…) perked up.

Associated: Here’s What Joanna Gaines Eats in a Day—and It’s Healthier Than You’d Think

The recipe options buttermilk pancakes piped with a cinnamon swirl design to imitate the look and style of a cinnamon roll. However the syrupy spiced caramel-pecan pear topping is what takes this breakfast excessive (we are able to solely think about how scrumptious our kitchens would scent after making this meal!). We predict this may be the right breakfast for weekends or particular events—the pears, nuts, brown sugar and cinnamon virtually scream “cozy fall breakfast.”

One of the best half? This recipe serves eight individuals and comes collectively in underneath 25 minutes, so it is preferrred for entertaining, holidays or huge household breakfasts. To get began, you will simply must comply with these directions and seize a nonstick pan or griddle (purchase it: $59.95 at Williams Sonoma). This is the way to make Joanna Gaines’ Cinnamon Roll Pancakes.

Joanna Gaines Cinnamon Roll Pancakes

Components

CARAMEL-PECAN PEAR TOPPING

1∕2 cup packed brown sugar

6 Tbsp. butter, minimize up

3 Tbsp. heavy cream

1 Tbsp. light-color corn syrup

2 cups sliced contemporary pears

1∕2 cup chopped toasted pecans

1∕2 tsp. vanilla

CINNAMON ROLL PANCAKES

31∕4 cups all-purpose flour

3 Tbsp. granulated sugar

1 Tbsp. baking powder

1 tsp. baking soda

1∕2 tsp. kosher salt

2 eggs, evenly crushed

21∕2 cups buttermilk

1∕2 cup butter, melted

1 tsp. vanilla

1∕2 cup packed brown sugar

1 Tbsp. floor cinnamon

Directions

1. For topping, mix brown sugar, butter, cream, and corn syrup in a small heavy saucepan. Carry to boiling over medium-high, stirring to dissolve sugar and soften butter. Scale back warmth to medium. Boil at a reasonable regular price, uncovered, 5 minutes (don’t stir). Take away from warmth. Stir in pears, pecans, and vanilla. Put aside whereas making pancakes.

2. For pancakes, mix 3 cups of the flour, the granulated sugar, baking powder, baking soda, and salt in a big bowl. Make a nicely within the heart of flour combination. In a medium bowl whisk collectively eggs, buttermilk, melted butter, and vanilla. Add to flour combination; stir simply till mixed (combination could also be slightly lumpy).

3. Mix 3⁄4 cup of the batter, the remaining 1⁄4 cup flour, the brown sugar, and cinnamon in a quart-size resealable plastic bag. Seal bag and knead till combination is mixed. Snip one nook of the plastic bag to make a small (1⁄4-inch) gap.

4. For every pancake, pour about 1⁄4 cup batter onto a sizzling, evenly greased griddle. Squeeze a swirl of cinnamon combination onto every pancake. Prepare dinner over medium about 2 minutes per aspect or till pancakes are golden brown, flipping over when surfaces are bubbly and edges are barely dry. Serve heat, swirled aspect up, with Caramel-Pecan Pear Topping.