Description
Warm, fluffy pancakes with a gooey brown sugar-cinnamon swirl! Perfect for cozy mornings — drizzle with maple syrup and enjoy every bite.
Ingredients:
For the Pancakes:
1 cup (120g) all-purpose flour
2 tbsp (25g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (180ml) buttermilk
1 large egg
1 tbsp (14g) unsalted butter, melted
1 tsp vanilla extract
For the Swirl:
¼ cup (57g) unsalted butter, melted
¼ cup (50g) packed dark brown sugar
1 tsp ground cinnamon
To Serve:
Maple syrup
Whipped cream (optional)
Instructions:
Prepare the swirl: In a small bowl, stir melted butter, brown sugar, and cinnamon until smooth and thick. Transfer to a small zip-top bag and snip a corner. (5 minutes)
Mix dry ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined. (3 minutes)
Mix wet ingredients: In another bowl, whisk buttermilk, egg, melted butter, and vanilla until smooth. (2 minutes)
Combine batter: Pour wet ingredients into dry ingredients. Gently stir until just combined — a few lumps are fine. (2 minutes)
Heat skillet: Place a non-stick skillet over medium heat and lightly grease with butter or oil. Warm for 2 minutes. (2 minutes)
Cook pancakes: Pour ¼ cup batter for each pancake onto the hot skillet. Immediately pipe a spiral of the cinnamon mixture on top. (2–3 minutes per side)
Flip and finish: Cook until bubbles form and edges set, then flip carefully and cook another 1–2 minutes until golden brown. (3 minutes)
Serve warm: Stack pancakes, drizzle with maple syrup, and add whipped cream if desired. (2 minutes)
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 220 kcal | Servings: 6 pancakes
#CinnamonPancakes #SweetBreakfast #CozyBrunch #MapleMagic
Step-by-Step Guide
Follow these detailed instructions for perfect cinnamon swirl pancakes every time. First, prepare your cinnamon swirl mixture. Combine the melted butter, brown sugar, and cinnamon in a bowl until it forms a thick paste. Spoon it into a small zip-top bag, seal it, and set it aside. Next, in a medium bowl, thoroughly whisk together all the dry pancake ingredients—flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until completely smooth. Create a well in the center of your dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; do not overmix. Let the batter rest for 5 minutes while you heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil. For each pancake, pour ¼ cup of batter onto the skillet. Immediately snip a small corner from your zip-top bag and pipe a tight spiral of the cinnamon mixture directly onto the wet batter. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. The swirl will caramelize into a delicious, gooey ribbon.
Serving Suggestions
While delicious with just maple syrup, these pancakes can be elevated for a special brunch. For a classic finish, top with a generous drizzle of warm maple syrup and a dollop of freshly whipped cream. For a textural contrast, sprinkle with chopped toasted pecans or walnuts. For a fruity twist, serve with a side of sautéed apples or a berry compote. A scoop of vanilla ice cream transforms them into an incredible dessert-for-breakfast treat.
How-to Summary
To summarize: Make the cinnamon swirl paste and place it in a bag. Whisk dry ingredients in one bowl and wet in another. Combine them gently to form the batter. Heat a greased skillet. Pour batter, immediately pipe the cinnamon swirl on top, cook until bubbly, then flip and cook until golden. Serve immediately with your favorite toppings.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook pancakes immediately after mixing the batter, as the baking powder begins to activate right away. For convenience, you can mix the dry and wet ingredients separately the night before and combine them in the morning.
What if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for 5 minutes before using.
Why is my swirl sinking into the pancake?
Ensure your swirl mixture is thick enough—it should be a paste, not a liquid. Also, pipe it onto the batter immediately after pouring the pancake onto the skillet, while the surface is still very wet.
Can I double this recipe?
Absolutely! Simply double all ingredients. You may need to work in batches to cook all the pancakes, keeping finished ones warm in a 200°F (95°C) oven.
How do I store and reheat leftovers?
Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or a warm oven for best results, as the microwave can make them soggy.
Common Mistakes to Avoid
Avoid overmixing the batter, which develops gluten and leads to tough, chewy pancakes. Stir until the ingredients are just combined, even if a few lumps remain. Do not cook on too high a heat, as this will burn the cinnamon sugar before the pancake cooks through. Medium heat is ideal. Ensure your baking powder and soda are fresh for maximum lift. Finally, resist the urge to press down on the pancakes with your spatula while cooking, as this squeezes out air and makes them dense.
Conclusion
These Cinnamon Swirl Pancakes are a guaranteed way to make any morning feel special. The combination of fluffy buttermilk pancake and a caramelized cinnamon ribbon is simply irresistible. With this detailed guide and tips, you can avoid common pitfalls and achieve perfect results. They are quick enough for a weekday treat yet impressive enough for a weekend brunch with guests. Gather your ingredients and get ready to enjoy a truly magical breakfast experience.