Description
Delicious and fluffy cinnamon roll pancakes with a sweet cinnamon swirl.
Ingredients
Scale
- 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