Cinnamon Swirl Pancakes

Your weekend just got alot better with these Cinnamon Swirl Pancakes! Fluffy pancakes swirled with cinnamon sugar, cooked and caramelized to perfection!

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, Cinnamon, Mother's Day, pancakes, swirl

Prep Time 30

Cook Time 25

Additional Time 5

Total Time 1

Servings servings

Calories 493

Author Laurie McNamara

Equipment

22-inch Presto Ceramic Griddle

Ingredients

FOR THE PANCAKES:

2 cups unbleached all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups whole milk
2 large eggs
1/2 teaspoon vanilla extract
1 tablespoon melted coconut oil

FOR THE CINNAMON SWIRL:

1/2 cup unsalted butter melted
3/4 cup dark brown sugar
1 rounded tablespoon ground cinnamon

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Pour in the milk, crack in the eggs and measure in the vanilla. Stir just until the wet ingredients incorporate with the dry, then stir in the melted (and cooled) coconut oil. Set a side.
Stir the dark brown sugar and cinnamon in with the melted butter. Pour into a squeeze bottle.
Preheat your griddle to 350℉ to 400℉ (or 180℃ to 200℃).
Grease with some coconut oil.
Pour 1/3 cup of the pancake batter (per pancake) onto the preheated griddle. Once the batter spreads out, start in the center and drizzle the cinnamon brown sugar mixture in a spiral design.
Once the batter bubbles pop and stop filling back in and the bottom is golden, use a spatula to carefully and quickly flip. Cook for an additional 1 to 3 minutes or until the cinnamon sugar caramelizes.
Keep hot on a rimmed metal sheet pan in a warm oven.
Serve with butter and real maple syrup.

Notes

To make these cinnamon roll pancakes, whip up a cream cheese glaze and drizzle overtop instead of butter and syrup!

Nutrition