Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes ingredients

• ¼ cup unsalted butter
• ½ cup light brown sugar
• 1 ½ tsp ground cinnamon
• 1 tbsp all-purpose flour
• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ cups buttermilk
• 1 whole large egg
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• as needed vegetable oil or butter

Watch how to make Cinnamon Swirl Pancakes

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Cinnamon Swirl Pancakes

1. **Prepare the Cinnamon Swirl Mixture:** In a small bowl, combine ¼ cup melted unsalted butter, ½ cup packed light brown sugar, 1 ½ teaspoons ground cinnamon, and 1 tablespoon all-purpose flour. Whisk until a thick, smooth paste forms.
2. Transfer the cinnamon swirl mixture into a small piping bag or a zip-top plastic bag. If using a zip-top bag, snip a tiny corner (about ⅛-inch) when ready to pipe. Set aside.
3. **Prepare the Pancake Batter:** In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt until well combined.
4. In a separate medium bowl, whisk together 1 ¼ cups buttermilk, 1 large egg, and 1 teaspoon vanilla extract until smooth.
5. Melt 3 tablespoons unsalted butter and pour it into the wet ingredients, whisking until fully incorporated.
6. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or rubber spatula until just combined. The batter should be slightly lumpy; avoid overmixing. Let the batter rest for 5-10 minutes while you heat your griddle.
7. Heat a large non-stick griddle or frying pan over medium-low heat. Lightly grease the surface with a small amount of vegetable oil or butter, wiping off any excess. The pan is ready when a drop of water sizzles and evaporates quickly.
8. Pour about ¼ cup of pancake batter for each pancake onto the hot griddle, leaving ample space between them.
9. Immediately, using the prepared piping bag or zip-top bag, pipe a spiral or swirl pattern of the cinnamon mixture onto the top of each raw pancake batter circle.
10. Cook for 2-3 minutes per side, or until bubbles appear on the surface of the pancake and the edges look set. The cinnamon swirl will appear slightly melted and glossy.
11. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through, and the cinnamon swirl is fragrant.
12. Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the remaining batter. Serve immediately, perhaps with a drizzle of maple syrup or a cream cheese glaze.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.