Cinnamon swirl pancakes are a fun and tasty way to start your day! These fluffy treats are swirled with a sweet cinnamon filling, making them extra special.
Honestly, who can resist that warm, cozy smell? I love topping them with a drizzle of maple syrup. They’re perfect for a weekend brunch or a special breakfast surprise! 🥞✨
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient, giving the pancakes their structure. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve found that the pancakes turn out just as fluffy!
Milk: Whole milk adds richness, but you can use any milk you have on hand, including almond, soy, or oat milk for a dairy-free option. I often go for almond milk—it’s a great alternative.
Butter: The melted butter adds moisture and flavor. For a lighter version, you can substitute with applesauce or use coconut oil for a different taste. I enjoy the flavor of coconut oil in pancakes.
Brown Sugar: This gives the cinnamon swirl its deep sweetness. If you don’t have brown sugar, you can mix white sugar with a bit of molasses (1 tablespoon per cup of sugar) or use coconut sugar as a substitute. It gives a nice caramel flavor!
Cinnamon: The star of your swirl! In case you find yourself out of cinnamon, try using a mix of nutmeg and allspice for a warm spice alternative.
How Do I Get the Perfect Cinnamon Swirl?
Creating that beautiful cinnamon swirl in the pancakes is really about timing and technique. Here’s how to get it right:
- Mix the cinnamon swirl ingredients to a thick paste. It should hold its shape when you spoon it over the batter.
- Once you pour the pancake batter onto the griddle, act quickly! Spoon your cinnamon mixture on top before the batter sets.
- Use a toothpick or skewer to gently swirl the cinnamon into the pancake batter without overmixing it too much—this will help create those pretty, marbled effects!
- Keep an eye on the cooking time; the first side may take a bit longer than the second, so be patient as you flip!
Enjoy making these delicious pancakes, and don’t forget to share them with loved ones!
How to Make 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 white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp butter, melted
For the Cinnamon Swirl:
- 1/4 cup butter, melted
- 1/2 cup brown sugar, packed
- 1 1/2 tbsp ground cinnamon
For the Icing Drizzle (Optional):
- 1/2 cup powdered sugar
- 1–2 tbsp milk
Extras:
- Maple syrup for serving
Time Needed:
This delightful recipe will take about 15-20 minutes total: around 10 minutes of prep time and 10 minutes of cooking. It’s perfect for a quick breakfast or brunch!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and white sugar. This helps your pancakes become fluffy!
Make a well in the center of the dry ingredients and pour in the milk, egg, and melted butter. Gently mix until smooth, but be careful not to overmix. A few lumps are okay!
2. Create the Cinnamon Swirl:
In a small bowl, combine the melted butter, packed brown sugar, and ground cinnamon. Stir until well combined to form a thick paste that you can easily spoon over the pancakes.
3. Cook the Pancakes:
Heat a griddle or frying pan over medium heat and lightly grease it with cooking spray or a little bit of butter. Pour about 1/4 cup of pancake batter onto the griddle for each pancake.
Take your cinnamon swirl mixture and quickly spoon some over the pancake. Use a toothpick or skewer to gently swirl the cinnamon mixture into the pancake batter, creating a marbled effect.
4. Flip and Serve:
Cook the pancakes until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Carefully flip them and cook for another 2 minutes until golden brown and cooked through.
While the pancakes are cooking, prepare the optional icing drizzle by mixing powdered sugar with milk until smooth. You want it to be drizzleable!
5. Enjoy!
Serve the pancakes warm, drizzled with the icing and maple syrup as desired. Enjoy those warm, cinnamon-spiced swirls in every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour. Just keep in mind that the pancakes may be slightly denser, so you might need to add a bit more liquid or reduce the cooking time slightly, as whole wheat absorbs more moisture.
Can I Make the Cinnamon Swirl Mixture in Advance?
Yes, you can prepare the cinnamon swirl mixture a day ahead! Just store it in an airtight container in the fridge. When you’re ready to make the pancakes, let it come to room temperature for the best results.
How Do 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 30-60 seconds or toast them in a toaster or toaster oven for a crispy finish!
Can I Freeze These Pancakes?
Yes, these pancakes freeze well! Allow them to cool completely, then stack them with parchment paper in between each pancake. Place them in a freezer-safe bag or container and store for up to 2 months. Reheat directly from the freezer in a microwave or toaster!