These Cinnamon Swirl Pancakes are a cozy breakfast treat! With a swirl of sweet cinnamon filling, they are fluffy and delicious. Perfect for lazy weekend mornings!
Who can resist the smell of cinnamon wafting through the kitchen? I love serving these warm with a drizzle of maple syrup. They disappear fast—just a heads up! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the foundation for your pancakes. If you’re looking to make them gluten-free, try using a gluten-free all-purpose blend that includes xanthan gum.
Baking powder: Essential for fluffy pancakes. Make sure it’s fresh for the best rise. If you don’t have any, you can substitute with baking soda mixed with cream of tartar (1 tsp of baking soda + 2 tsp of cream of tartar).
Brown sugar: The rich sweetness of brown sugar adds depth to the cinnamon swirl. If you’re out, white sugar works in a pinch, but you could mix in a bit of molasses to mimic the flavor.
Cinnamon: This is the star of the show! For a different flavor, you could use pumpkin pie spice or allspice. Also, make sure it’s fresh to get that warm, aromatic flavor.
How Do You Achieve the Perfect Pancake Swirl?
The cinnamon swirl can be tricky, but a few tips can make it easier! Create that perfect spiral by drizzling the swirl mixture onto the pancake immediately after pouring the batter onto the skillet.
- Use a squeeze bottle or a spoon to make swirling even easier.
- Don’t mix the cinnamon filling too much into the batter; keep it mostly on top for a better swirl.
- If you’re worried about flipping, make pancakes smaller. They cook more evenly and are easier to handle.
Think about using a non-stick spray or butter to grease the skillet, so pancakes don’t stick and the swirl stays pretty! Enjoy making these delightful pancakes!
Cinnamon Swirl Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 1/3 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tbsp ground cinnamon
For Serving:
- Powdered sugar (for dusting)
- Drizzle of icing (powdered sugar mixed with a little milk)
- Maple syrup (optional)
- Fresh fruit (optional)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes for prep and 15 minutes to cook. You’ll be enjoying your delicious cinnamon swirl pancakes in about 25 minutes total—perfect for a special breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Pancake Batter:
In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined. In another bowl, beat the egg with the milk and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined. Don’t worry if it’s a little lumpy—this is okay! Set the batter aside while you make the cinnamon swirl.
2. Make the Cinnamon Swirl Mixture:
In a small bowl, mix together the melted butter, brown sugar, and cinnamon until you have a smooth mixture. This will be your tasty swirl to create those beautiful patterns in your pancakes!
3. Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or a little butter to keep the pancakes from sticking.
4. Swirl in the Cinnamon:
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Quickly drizzle about 1 tablespoon of the cinnamon swirl mixture onto the batter in a spiral, starting from the center of the pancake and working your way out.
5. Create the Swirl Pattern:
Using a toothpick or the back of a spoon, gently swirl the cinnamon mixture into the pancake batter to create a nice pattern. Be careful not to overdo it; you want to keep some separation between the batter and the swirl!
6. Cook and Flip:
Cook the pancakes for 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. Flip them carefully and cook for another 2 minutes until they’re golden brown and cooked through.
7. Repeat the Process:
Continue with the remaining batter and cinnamon swirl mixture, greasing the skillet as needed for each batch of pancakes.
8. Serve:
Stack your pancakes high on plates and finish with a dusting of powdered sugar. Drizzle with icing or maple syrup for extra sweetness, and add some fresh fruit if you’d like. Enjoy every warm, fluffy bite of your cinnamon swirl pancakes!
These pancakes are sure to be a hit! Happy cooking! 🍽️
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will work, but the texture may be denser. You can also try a 50/50 blend of whole wheat and all-purpose flour for a lighter pancake while still adding some whole grain benefits.
How Do I Store Leftover Pancakes?
To store leftovers, let the pancakes cool completely, then layer them with parchment paper in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. For reheating, simply pop them in the microwave or toaster until warmed through!
Can I Make These Pancakes Vegan?
Yes! To make vegan cinnamon swirl pancakes, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water), use plant-based milk, and replace the butter with a vegan alternative. They’ll be just as delicious!
What Can I Use Instead of Brown Sugar?
If you’re out of brown sugar, you can substitute it with an equal amount of granulated sugar mixed with a teaspoon of molasses for that rich flavor. Alternatively, coconut sugar works well for a similar taste!
