Cinnamon Swirl Pancakes are fluffy and delicious, with a sweet swirl of cinnamon sugar right in the middle. They make breakfast feel extra special!
The smell of these pancakes cooking is so inviting; it’s hard not to smile! I love making them on cozy mornings—just add syrup, and you’re all set for a perfect day!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. However, if you want a lighter option, you can use whole wheat flour or a gluten-free blend. Just keep in mind that the texture may vary slightly.
Buttermilk: Buttermilk adds tanginess and moisture. If you don’t have it, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar to mimic buttermilk.
Cinnamon: Ground cinnamon is key for that warm flavor. If you want to switch things up, try adding nutmeg or ginger for a different spice profile!
Brown sugar: This gives your swirl a rich, caramel flavor. If you’re out, feel free to use granulated sugar, but the taste will be less rich.
Egg: The egg adds moisture and structure. For a vegan substitute, try using flaxseed meal mixed with water (1 tablespoon flaxseed + 2.5 tablespoons water).
What’s the Best Way to Swirl the Cinnamon Mixture?
Swirling the cinnamon mixture into the pancake may seem tricky, but with a few steps, you’ll master it!
- After pouring the batter, drizzle the cinnamon swirl mixture right on top without mixing too much.
- Use a toothpick or knife to gently swirl it through the pancake batter. A gentle hand is key, otherwise, your pancake won’t have distinct swirls.
- Take note of the cooking time. Keep an eye out for bubbles on the surface and set edges before flipping!
Get ready for a delicious breakfast treat that feels like a warm hug on a plate!
How to Make Cinnamon Swirl Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter, plus extra for cooking
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted (for cinnamon swirl)
- Optional: icing glaze (powdered sugar mixed with milk or vanilla glaze)
- Optional: fresh raspberries or syrup for serving
How Much Time Will You Need?
Making these Cinnamon Swirl Pancakes takes about 15 minutes of preparation time and another 10 minutes for cooking. You’ll have a delicious breakfast ready in about 25 minutes!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large mixing bowl. In it, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. This will ensure that all those dry ingredients are well combined and fluffy.
2. Combining the Wet Ingredients:
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until everything is blended smoothly. It’s important to make sure the egg is well mixed so your pancakes turn out light and fluffy.
3. Making the Batter:
Now pour the wet ingredients into the dry ingredients. Gently stir until just combined—it’s okay if the batter is a little lumpy. Overmixing can make your pancakes tough, so be gentle!
4. Preparing the Cinnamon Swirl Mixture:
In a small bowl, mix together the brown sugar and ground cinnamon. Then add the melted butter to this mixture to create your delicious cinnamon swirl. It should be a thick paste.
5. Heating the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly brush it with butter. This will give your pancakes a nice golden color and prevent sticking!
6. Cooking the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Immediately drizzle some of the cinnamon mixture on top of the batter, then use a toothpick or knife to gently swirl it into the pancake. Be careful not to overdo it—just a swirl will do!
7. Flipping the Pancakes:
Let the pancakes cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip them over and cook for another 2-3 minutes until golden brown.
8. Serving Up the Deliciousness:
Once cooked, remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter. Serve your pancakes stacked up high, drizzled with icing glaze or syrup, and garnish with fresh raspberries if you like. Enjoy every scrumptious bite!
Now you have delicious, fluffy Cinnamon Swirl Pancakes that will brighten your morning!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour; however, the pancakes may be a bit denser. For a lighter texture, consider using a mix of whole wheat and all-purpose flour.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave for about 30 seconds, or warm them in a skillet over low heat.
What If I Don’t Have Buttermilk?
No problem! If you don’t have buttermilk, simply add 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for about 5-10 minutes until it curdles, and you’ve got a great buttermilk substitute!
Can I Freeze These Pancakes?
Yes, you can freeze the pancakes! Once completely cooled, stack them with parchment paper in between each pancake, and place them in a freezer bag. They can be frozen for up to 2 months. Reheat directly from frozen in a toaster oven or microwave!
