Cinnamon Swirl Pancakes are soft, fluffy, and full of sweet cinnamon flavor! The swirls of cinnamon sugar make each bite a delightful treat that feels like dessert for breakfast.
Who can resist the smell of warm pancakes with a touch of spice? I love drizzling these with maple syrup for a tasty morning meal that brightens my day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the pancakes. If you’re looking for a gluten-free option, you can substitute it with a 1:1 gluten-free flour blend. It works surprisingly well!
Milk: Whole milk adds richness, but you can use any milk you have on hand (like almond milk or oat milk) for a dairy-free alternative. Just ensure they’re unsweetened for the best flavor.
Brown Sugar: Light or dark brown sugar works fine for the cinnamon swirl. If you run out, granulated sugar can substitute—though it won’t have the deep flavor brown sugar brings.
Cinnamon: Ground cinnamon is essential here. If you want a twist, pumpkin pie spice can give a fun flavor change. Just remember to use less since it’s more potent!
How Do You Achieve the Perfect Cinnamon Swirl?
The swirl is what makes these pancakes special! To get it just right, follow these steps:
- For the cinnamon mixture, make sure the butter is soft but not melted; this helps with spreading it over the batter.
- After pouring the pancake batter on the skillet, quickly spoon the cinnamon mixture directly onto the center.
- Use a toothpick or skewer to swirl it around gently. Don’t overdo it; you want a marbled look, not fully mixed!
Taking your time with this step makes for a beautiful presentation and enhances the flavor as you bite into the pancakes!
Cinnamon Swirl Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
For the Cinnamon Swirl:
- 3 tbsp unsalted butter, softened
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
For the Glaze (Optional):
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and around 10 minutes to cook total. So, you’ll get a delicious cinnamon breakfast on your table in about 25 minutes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by taking a medium bowl and whisking together the flour, baking powder, salt, and granulated sugar until they are fully combined. This helps to ensure your pancakes rise properly!
2. Combine the Wet Ingredients:
In another bowl, beat the milk, egg, and melted butter together until well mixed. You want everything to be nicely incorporated so your batter is smooth.
3. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the dry mixture. Gently stir until just combined—it’s okay if there are a few lumps. Overmixing can make the pancakes tough, and we want them fluffy!
4. Prepare the Cinnamon Swirl Mixture:
In a small bowl, mix the softened butter, brown sugar, and cinnamon together until smooth and creamy. This will create the tasty, gooey swirl that makes these pancakes special!
5. Get the Pan Ready:
Heat up a non-stick skillet or griddle over medium heat. Lightly grease the skillet with butter or oil. You want it hot enough that a drop of water flicked on it dances, but not so hot that it smokes.
6. Pour the Pancake Batter:
For each pancake, pour about ¼ cup of batter onto the skillet. It’s best to keep them spaced apart to allow for easy flipping!
7. Create the Cinnamon Swirl:
As soon as you’ve poured the batter, spoon some of the cinnamon mixture right on top of each pancake. Take a toothpick or skewer and gently swirl it into the batter to create a beautiful marbled effect. Don’t swirl too much—just enough to see the cinnamon!
8. Cook the Pancakes:
Cook the pancakes for about 2–3 minutes until bubbles start to form on the surface and the edges look set. Carefully flip them over and cook for another 1–2 minutes until they are golden brown and cooked through.
9. Keep Them Warm:
Once cooked, remove the pancakes from the skillet and keep them warm on a plate covered with a kitchen towel while you repeat the process with the remaining batter and cinnamon mixture.
10. Make the Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the milk to get your desired consistency.
11. Serve and Enjoy!
Serve the warm cinnamon swirl pancakes topped with the glaze, maple syrup, or butter. Enjoy the warm, sweet cinnamon goodness in every delightful bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for half or all of the all-purpose flour! If using all whole wheat, you may need to add a touch more milk to keep the pancakes fluffy.
What Can I Use Instead of Eggs for a Vegan Option?
You can use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens. This will help bind the batter just like an egg!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or in a toaster for a quick breakfast!
Can I Freeze These Pancakes?
Absolutely! Freeze cooked pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be stored for up to 2 months. Just pop them in the toaster when you’re ready to eat!