If you’re looking for a sweet breakfast treat, you’ve got to try these Cinnamon Roll Swirl Pancakes. They bring the flavors of a classic cinnamon roll right into pancake form. You don’t need any special skills or gadgets to whip these up!
Answers common breakfast issues like long prep time, dry pancakes, uneven texture, and bland taste by quick batter, easy flip, and moist centers.
Sometimes, I crave something a little different for breakfast but still want it to be simple. Regular pancakes just don’t cut it when I’m in the mood for that gooey cinnamon goodness. This recipe solves that problem while also being friendly for those who might need a gluten-free twist.
These pancakes are easy to whip together in about 30 minutes. You get that warm, buttery flavor combined with a lovely cinnamon swirl. Plus, I’ve added a tip to avoid flat pancakes, which can be a real bummer.
If you’re in the mood for a sweet breakfast, give this a try! If you want another delicious pancake option, be sure to check out my Red Velvet Pancakes!
Table of contents
Why You Will Love This Recipe
- Sweet Cinnamon Flavor – The rich, buttery taste of these pancakes, paired with the warm cinnamon, feels just like enjoying a cozy cinnamon roll on a plate.
- Fluffy Texture – With tips for adding fluffiness, you’ll be left with delightful stacks that are soft and light, perfect for soaking in syrup.
- Convenient Preparation – This recipe is super easy to whip up, using everyday ingredients you likely have on hand, making breakfast stress-free.
- Storage Friendly – Leftovers can be quickly stored and reheated, so you can enjoy these pancakes even on the busiest mornings throughout the week.
Delicious Cinnamon Swirl Pancakes
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy cinnamon roll pancakes with a sweet cinnamon swirl.
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 11/2 teaspoon (4g) baking powder
- 1/21/2 teaspoon (2g) baking soda
- 1/21/2 teaspoon (3g) salt
- 1 1/2 cups (360ml) buttermilk
- 2 tablespoons (28g) butter, softened
- 1 egg, lightly beaten
- 1 tablespoon (21g) honey
- 2 tablespoons (28g) butter, melted (for swirl)
- 1/4 cup (50g) brown sugar (for swirl)
- 11/2 teaspoon (2g) cinnamon (for swirl)
- 1 tablespoon (8g) flour (for swirl)
Instructions
- Mix the Batter: Start by whisking the dry ingredients together in a bowl until they are well blended and the scent of cinnamon wafts up. This step is key to getting that fluffy texture.
- Create the Cinnamon Mixture: Combine the ingredients for the cinnamon swirl in another bowl, mixing until you have a thick paste. The sweet aroma of cinnamon should fill the air.
- Heat the Griddle: Preheat your griddle over medium heat until a drop of water dances on the surface.
- Pour the Batter: Scoop some batter onto the griddle and allow it to spread slightly. When it starts to form bubbles at the edges, it is almost ready to flip.
- Add the Cinnamon Swirl: Drizzle the cinnamon mixture in a spiral atop the pancake batter.
- Flip and Cook: Carefully flip the pancake once the edges look set and the surface is bubbling. You want a golden brown color on both sides.
- Let Them Rest: Once cooked, let the pancakes sit briefly before serving, allowing the steam to escape.
Notes
- Storage Tips: Let cool and place in an airtight bag in the fridge for up to a week. Can be reheated on a skillet.
- Expert Tips: Use fresh leavening agents for fluffy pancakes. Whisk dry ingredients together before mixing with wet ingredients. Allow batter to sit for a few minutes for better rising.
- If pancakes come out flat, check your baking powder for freshness and consider switching to cake flour for a lighter texture.
- When your cinnamon swirl is not standing out, a squeeze bottle can help you create a more defined spiral pattern.
- For pancakes that keep sticking, preheat your griddle adequately and lightly grease it between batches.
- If using regular milk instead of buttermilk, add 1/41/2 teaspoon of vinegar to milk and let it sit for a few minutes to curdle.
- Reheat on a skillet over medium heat until heated through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 241
- Sugar: 14g
- Sodium: 428mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 53mg
Ingredient Notes
- All-purpose flour: This is the base of your pancakes, giving them a solid structure. Look for a brand that feels soft and smooth for the best results!
- Baking powder: This is your secret weapon for fluffy pancakes. Make sure it’s fresh, old baking powder just won’t do the trick!
- Baking soda: Just a pinch of this helps to activate the flavors, especially when mixed with buttermilk. Always check that it’s not clumpy in the container.
- Buttermilk: It brings the pancakes to life with a tender texture! If you’re out, you can mix regular milk with a splash of vinegar for a quick substitute.
- Butter: We’re using both melted and soft butter here. It gives your pancakes richness, so don’t skimp! Salted or unsalted works great, just keep it soft.
- Egg: This is your binder and moisture booster. Make sure it’s at room temperature; it’ll help the batter come together beautifully.
- Honey: A touch of natural sweetness that complements the cinnamon perfectly. You can swap it out with maple syrup if you like that flavor instead!
- Brown sugar: This adds a lovely caramel note to your swirl. If you’re out, you can use white sugar, but brown has that extra depth.
- Cinnamon: The star of the show for that cozy, spiced flavor! Freshly ground cinnamon can make a world of difference if you’ve got it on hand.
- Flour (for swirl): Just a tad to help hold the swirl together. Don’t worry too much about it; it’ll blend right in with the rest!
Recipe Tips
- If pancakes come out flat, check your baking powder for freshness and consider switching to cake flour for a lighter texture.
- When your cinnamon swirl isn’t standing out, a squeeze bottle can help you create a more defined spiral pattern.
- For pancakes that keep sticking, preheat your griddle adequately and lightly grease it between batches to prevent adhesion.
- If using regular milk instead of buttermilk, add 1/4 teaspoon of vinegar to milk and let it sit for a few minutes to curdle.
- When your batter is ready, letting it rest for about five minutes can improve rising and give you fluffier pancakes.
Serving Suggestions
These cinnamon roll swirl pancakes work well with homemade buttermilk syrup. Serve them alongside fresh fruit or whipped cream for extra appeal.
These pancakes can also complement other breakfast dishes like omelets or breakfast burritos. They pair nicely in a breakfast spread at family brunch or holiday dinners.
Top these pancakes with maple syrup for added sweetness. A dusting of powdered sugar also adds a nice finishing touch before serving.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier taste and added fiber.
- Add 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract for a warm and aromatic flavor boost.
- Either swirl in 1/4 cup peanut butter for a nutty profile or add 1/2 cup chocolate chips for a sweeter option.
- If you want to make a larger batch, double all ingredients to serve up to six people.
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How to Store?
To keep your cinnamon roll swirl pancakes fresh, follow these storage tips:
Refrigeration: Let pancakes cool, then store in an airtight container in the fridge for up to 7 days.
Freezing: Wrap pancakes individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheating: Reheat pancakes on a skillet until warmed through. This restores their texture for a better experience.
Other Recipes You’ll Love
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