Description
There’s something about the smell of cinnamon in the morning that feels like a warm hug. These Cinnamon Swirl Pancakes are the perfect way to start your day with a little indulgence. Imagine biting into a soft, fluffy pancake with a gooey cinnamon sugar swirl running through it—almost like a cinnamon roll, but in pancake form!
Whether you’re making these for a special weekend breakfast, a cozy brunch with family, or just treating yourself on a weekday morning, they’re sure to bring smiles to the table. The best part? They’re surprisingly easy to make! With simple pantry ingredients and a few easy steps, you’ll have a stack of delicious, cinnamon-swirled pancakes that taste like they came straight from a bakery.
So, grab your skillet, warm up the griddle, and let’s make these irresistible pancakes!
Ingredients
For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ¼ cup brown sugar, packed
- 1 teaspoon ground cinnamon
For the Glaze (Optional, but highly recommended!):
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
In a small bowl, mix the melted butter, brown sugar, and cinnamon until well combined. Pour the mixture into a small zip-top bag or piping bag and set it aside. This will be your cinnamon swirl filling!
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix—lumps are okay! Overmixing can lead to dense pancakes instead of light and fluffy ones.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or non-stick spray to prevent sticking.
Pour about ¼ cup of pancake batter onto the heated griddle. Snip the tip of the zip-top bag (or piping bag) containing the cinnamon mixture and gently swirl it over the top of the pancake batter in a spiral pattern.
Let the pancake cook until small bubbles form on the surface and the edges start to look set, about 2-3 minutes. Then, carefully flip it over and cook for another 1-2 minutes. Don’t worry if some of the cinnamon mixture caramelizes on the pan—that’s where the deep, rich flavor comes from!
While your pancakes are cooking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle this over the warm pancakes for an extra touch of sweetness.
Stack the pancakes high, drizzle with the glaze, and dig in! These are delicious on their own, but they’re also fantastic with a little butter or a drizzle of maple syrup.
Notes
- These pancakes are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
- If you love meal prepping, make a big batch and freeze them! Just place parchment paper between each pancake and store them in a freezer-safe bag. Reheat in the microwave or toaster when ready to eat.
- If you don’t want to make the glaze, they’re still amazing with classic maple syrup or even a dusting of powdered sugar.