Cinnamon Swirl Pancakes

5 from 26 votes

Cinnamon Swirl Pancakes get cooked with a thick ribbon of gooey cinnamon syrup and then topped with a drizzle of cream cheese frosting. They are cinnamon rolls in pancake form!

Prep Time20

Cook Time15

Total Time35

Course: Breakfast and Brunch

Cuisine: American

Servings:

Calories: 791kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For Pancake Batter

1 3/4 cup buttermilk
2 teaspoons vanilla extract
1 large egg
1/4 cup butter unsalted, melted & cooled slightly
1 1/2 cups all purpose flour
3 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

For Cream Cheese Drizzle

1/4 cup powdered sugar
2 ounces cream cheese softened
1 teaspoon vanilla extract
1 tablespoon milk

For Cinnamon Swirl

1/4 cup butter unsalted
3 tablespoons brown sugar
1 teaspoon cinnamon

Instructions

In a large bowl combine together all of the wet ingredients - buttermilk, vanilla, egg, and 1/4 cup of melted, slightly cooled butter.
In a medium bowl combine together the flour, granulated sugar, baking powder, baking soda, and salt.
Add the dry ingredients into the large mixing bowl. Whisk it all together, but don't overmix. It's okay if it's a little lumpy. Set aside to make cream cheese icing and cinnamon mix.
To the stand bowl of an electric mixer (or use hand mixer), add cream cheese, powdered sugar, vanilla, and milk. Mix until smooth, adding a little milk if it needs to be thinned. Add mixture to a pastry bag or plastic ziplock bag (cut a corner when ready to use). Set aside.
In a glass measuring cup, melt the butter in the microwave. Mix in the brown sugar and cinnamon. Pour the cinnamon-sugar mixture into a squeeze bottle, pastry bag (with medium tip) or a ziplock bag (cut a little off a corner when ready to use).
Put a large nonstick skillet or pancake griddle over medium-high heat. Add a little oil or spray to the nonstick pan. Use a measuring cup to scoop some batter into the pan. Let the pancake batter cook until you start to see small bubbles.
Add a swirl of the cinnamon mixture, start in the center of the pancake and slowly make your way around. Cook pancakes a minute or so then flip over to cook the other side. Repeat with remaining batter. Make sure to continue to shake the cinnamon filling throughout cooking to ensure ingredients are distributed.
Serve with a drizzle of cream cheese icing or maple syrup.

Notes

Make more pancakes. It's easy to double this recipe.
Homemade buttermilk. Make your own buttermilk if you don't have any.
Extra cinnamon. For more cinnamon flavor, add 1 tablespoon of ground cinnamon to the pancake batter.
Shake cinnamon sauce. Make sure to keep shaking the squirt bottle of the cinnamon sugar swirl while you are cooking the pancakes so that it all stays incorporated.
Leftover pancakes will last 3-4 days in an airtight container in the fridge.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition