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Slow-Cooker Cinnamon Roll Pancake

By Corey Valley
Created January 10, 2017
Did you know you can easily cook pancakes in the slow-cooker instead of on the stove-top? Let Betty blogger Corey Valley show you how.

There are many days in the week when I’m out the door in the morning before anyone else in my family has even started rolling out of bed. Instead of leaving my loved ones to fend for themselves, I often turn to this belly-warming slow-cooker breakfast. It only takes only minutes to mix up and place in the slow-cooker, and an hour or so later, when my husband and kids finally mosey their sleepy selves downstairs, they have a warm, fluffy pancake waiting for them to devour! Here’s how to make it. 

In a large bowl, mix together Bisquick, milk, eggs and vanilla until smooth. Prepare your three to four-quart slow cooker with non-stick cooking spray. Then pour the Bisquick mixture into slow cooker.


In a separate bowl, mix together the sugar and cinnamon until combined.


Next, sprinkle the cinnamon and sugar mixture evenly over the top of the Bisquick batter.


With the end of a spoon or a butter knife, swirl the cinnamon and sugar into the batter to create swirls.


Cook on high for one to one-and-a-half hours, until center of pancake is set. Serve with a drizzle of maple syrup for extra decadence.