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A stack of cinnamon swirl pancakes.
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5 from 4 votes

Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes combine a classic buttermilk batter with the best swirl of cinnamon and sugar. Top these with a pat of butter and some maple syrup for the best breakfast ever!
Course Breakfast
Cuisine American
Keyword cinnamon swirl pancakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 5 large pancakes
Calories 427kcal
Author Sue Ringsdorf

Ingredients

For the pancakes:

  • 1 large egg
  • 1 ¾ cups buttermilk
  • 1/4 cup unsalted butter - melted
  • 2 teaspoons vanilla
  • 1 ½ cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

For the cinnamon swirl:

  • 1/4 cup unsalted butter - melted
  • 3 Tablespoons brown sugar
  • 1 teaspoon cinnamon

Other:

  • butter or oil - to cook pancakes
  • syrup and extra butter - to serve

Instructions

  • Make the cinnamon swirl. In a measuring cup, melt the butter. Add the brown sugar and cinnamon and mix well. Pour the mixture into a squirt bottle or a plastic bag.
    1/4 cup unsalted butter, 3 Tablespoons brown sugar, 1 teaspoon cinnamon
  • Make the pancake batter. In a mixing bowl, combine the wet ingredients - the egg, buttermilk, vanilla, and the melted and slightly cooled butter.
    Then add the dry ingredients - the flour, sugar, baking soda, baking powder, and salt. Mix but be careful to not-over-mix. A few lumps are ok.
    1 large egg, 1 ¾ cups buttermilk, 2 teaspoons vanilla, 1/4 cup unsalted butter1 ½ cups all-purpose flour, 3 Tablespoons granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt
  • Cook the pancakes. In a non-stick skillet, or on a pancake griddle, heat up to medium-high heat. Add a little oil to the skillet (or griddle), and use a measuring cup to add some pancake batter.
    butter or oil
  • Let the batter cook until small bubbles form. Then add a swirl of the cinnamon mixture. Wait a minute and then flip to cook the other side. Continue with the remaining pancake batter.
  • Serve pancakes with extra butter and some maple syrup.
    syrup and extra butter

Nutrition

Calories: 427kcal | Carbohydrates: 48g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 560mg | Potassium: 267mg | Fiber: 1g | Sugar: 19g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg