cinnamon swirl pancakes recipe

Written ByJenny Smyth Posted on
cinnamon swirl pancakes recipe
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The Best cinnamon swirl pancakes recipe

I’ve been making cinnamon swirl pancakes for years, and they’re still a favorite in our household. These fluffy, sweet, and spicy pancakes are a staple in many American households, and I’m excited to share my tried-and-true recipe with you. The origin of cinnamon swirl pancakes is unclear, but it’s believed to have originated in the United States in the mid-20th century.

The dish has since become a popular breakfast or brunch option, perfect for special occasions or everyday meals. One of the key techniques in making great cinnamon swirl pancakes is achieving the right balance of sweetness and spice. This is achieved by using a combination of granulated sugar, brown sugar, and ground cinnamon in the batter.

The result is a deliciously sweet and spicy flavor that complements the fluffy texture of the pancakes perfectly. I’ve found that this recipe works well for both family gatherings and everyday meals. The pancakes are easy to make and can be customized with fresh fruit or whipped cream for added flavor and texture.

My kids love helping me mix the batter and watching the pancakes cook on the griddle. In addition to being delicious, this recipe also offers several health benefits. The use of whole wheat flour makes these pancakes a nutritious option for breakfast or brunch.

The combination of sugar and cinnamon provides a boost of energy to start your day off right. Whether you’re serving these pancakes at home or taking them to a potluck or picnic, they’re sure to be a hit with both kids and adults alike. My family loves them as a special treat on weekends or as a comforting breakfast on chilly mornings.

Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes

4.8 from 1380 votes

Fluffy pancakes with a delicious cinnamon swirl. Perfect for breakfast or brunch, these pancakes are sure to impress with their warm, comforting flavors.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pancake Batter

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons unsalted butter, melted

For the Cinnamon Swirl

1/4 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2Mix well to ensure all dry ingredients are evenly distributed.
3Create a well in the center of the dry ingredients and add buttermilk, eggs, and melted butter.
4Whisk until the batter is smooth and free of lumps.
5In a small bowl, mix together brown sugar and cinnamon.
6Add the melted butter and stir until the mixture resembles wet sand.
7Heat a non-stick skillet over medium heat.
8Lightly grease with cooking spray or butter.
9Pour 1/4 cup of pancake batter onto the skillet.
10Sprinkle 1 teaspoon of the cinnamon mixture evenly over the batter.
11Gently swirl with a spatula to create a marbled effect.
12Repeat with remaining batter and cinnamon mixture, adjusting heat as needed to prevent burning.
13Cook each pancake until bubbles form on the surface and the edges look set, about 2-3 minutes.
14Flip and cook for another 2-3 minutes, until golden brown and cooked through.
15Transfer the cooked pancakes to a plate and keep warm in a low-temperature oven while cooking the remaining batter.
16Serve immediately with maple syrup, fresh fruit, or whipped cream if desired.

🔧Equipment

Mixing bowl
Whisk
Non-stick skillet
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 700mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 15g🥩Protein: 10g

📝Notes

Use a combination of whole wheat flour and all-purpose flour for a healthier option. For a vegan version, substitute the eggs with flaxseed meal and water mixture.

Watch Video Of How Cinnamon Swirl Pancakes Works

One of my favorite things about this recipe is its versatility – you can serve these pancakes with fresh fruit, whipped cream, or even syrup for a classic breakfast treat.

Another benefit of this recipe is its ease of storage – simply wrap any leftover pancakes tightly in plastic wrap or aluminum foil and refrigerate them for up to 3 days or freeze them for up to 2 months.

When reheating leftover pancakes, try warming them gently in a toaster oven or microwave until they’re warm through – this will help preserve their fluffy texture.

❓ Frequently Asked Questions About Cinnamon Swirl Pancakes

What type of flour should I use for this recipe?

I recommend using whole wheat flour for this recipe because it provides a nutty flavor and extra nutrition compared to all-purpose flour.

Can I use other types of sweetener instead of granulated sugar?

Yes, you can substitute granulated sugar with other sweeteners such as honey or maple syrup in this recipe.

How do I store leftover cinnamon swirl pancakes?

You can store leftover pancakes in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.

Can I make these pancakes ahead of time?

Yes, you can mix the batter ahead of time and refrigerate it overnight before cooking the pancakes.

What’s the best way to reheat leftover cinnamon swirl pancakes?

You can reheat leftover pancakes in a toaster oven or microwave until warmed through.

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