Cinnamon Swirl Pancakes Recipe

Recently, my son came to me and asked me to make pancakes that look and taste like cinnamon rolls. He had come across it on the internet and said it looked delicious. It was a "must make" situation.

Cinnamon Swirl Pancakes




There are many versions of this recipe out there but I found a recipe at In The Kitchen with Polly that I thought would work nicely. And this is where we started. You can find the original recipe here.

I want you to know, the original recipe is wonderful.

But...I found the batter too thin- just a personal preference. It was more like a crepe and I have five hungry boys living at home still and needed them to be a little heavier. I added a little extra flour. Now I realize there isn't really anything necessarily healthy about all this flour and sugar but I did reduce the amount of salt. Also, when it came time to 'squeeze' the cinnamon mixture onto the pancake it wasn't thin enough. I added extra melted butter and let it sit for a bit. I had followed the advice given and put the cinnamon mixture into a freezer bag rather than a sandwich bag and the bag still broke. Fortunately, cake decorator bags are never far away in my house so I just scooped the mixture back into the bowl, added more melted butter then added it into the icing bag, sniped the tip off the end and away I went with great success.

Here's what I used to make the Cinnamon Swirl Pancakes.

For the pancake batter:
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted butter
1 egg
1 tablespoon honey

Cinnamon Mixture for the swirl!
1/4 cup plus 1 tablespoon melted butter
1/2 cup brown sugar
2 heaping teaspoons cinnamon
2 tablespoons flour

To prepare the batter: Just like with most banana bread recipes, mix all of the dry ingredients together in one bowl  and add all of the wet ingredients together in another bowl and mix. Add the wet ingredients to the dry and mix. You can adjust the thickness of your batter to suit your needs by adding more flour to thicken or more buttermilk to thin. Only add a very small amount at a time until you get it to your desired consistency.

Prepare the cinnamon mixture: Add all of the ingredients together in a bowl, mix well and spoon into a decorator bag or heavy freezer bag. Let sit while you get ready to make the pancakes.

Preheat your pan to medium or medium-low heat. Everyone's stoves are different, use what usually works for you when making pancakes. I use a non-stick pan so I don't add any butter or spray. Now snip off the tip of your cinnamon bag and get ready to make some pancakes!

I added about 3/4 cups of batter to the pan when it was ready. QUICKLY grab your bag of cinnamon mixture and 'draw' a big, beautiful swirl on to the pancake (while the pancake is still gooey on top so the cinnamon will sink into it) then cook on that side until the bubbles on top start to dry up and the bottom is golden.

Flip your pancake.

Cook until browned on the bottom. At this point I just grabbed the pan and flipped the pancake onto the plate, swirl side up.

My kids added a little maple syrup on top.

Next weekend we are going to make it again and make a thin icing to drizzle on top. Fingers crossed, it should taste just like a cinnamon bun! I'll let you know how that goes :)

Comments

  1. Oh my.... Those look deeeelicious! Thanks for sharing. Xoxo

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