Cinnamon Swirl Pancakes
Easy
Change up your pancake game with this delicious variety inspired by cinnamon buns. Fluffy pancakes with a sweet cinnamon swirl, served with the classic bun accompaniment, a sticky vanilla glaze icing. Recipe is easily doubled.
PREP IN
10 MIN
COOK IN
3 MIN
SERVE
6
Cinnamon Swirl Pancakes
Easy
PREP IN
10 MIN
COOK IN
3 MIN
SERVE
6
Introduction
Change up your pancake game with this delicious variety inspired by cinnamon buns. Fluffy pancakes with a sweet cinnamon swirl, served with the classic bun accompaniment, a sticky vanilla glaze icing. Recipe is easily doubled.
Ingredients
- 135g plain flour
- 1 tsp baking powder
- 3 tbsp caster sugar
- ¼ tsp salt
- 135ml milk
- 1 large egg
- 2 tbsp light olive oil (or other neutral tasting oil) + extra for cooking
- 25g butter, melted
- 2 tsp ground cinnamon
- 65g soft light brown sugar
- 125g icing sugar
- 2 tbsp milk
- ¼ tsp vanilla extract
FOR THE PANCAKES:
FOR THE ICING:
Method
- 1. For the pancakes, whisk together the flour, baking powder, caster sugar and salt in a medium sized bowl. Whisk together the milk, egg and oil in a small jug.
- 2. Add the wet ingredients to the dry and mix together with a whisk just until there are no large lumps. Set aside.
- 3. For the cinnamon swirl mixture, mix together the melted butter, cinnamon and soft light brown sugar in a small bowl. Add 2 tbsp of the pancake batter to this and mix well to combine. Transfer this mixture into a squeezy bottle or piping bag fitted with a small nozzle or with the end snipped off (you could also use a freezer bag, snipping off one of the corners.) Set aside until needed.
- 4. To prepare the glaze, stir together the icing sugar, milk and vanilla in a small bowl until smooth. Tip: It may not look as though there is enough milk at first, but keep stirring and it will combine to a lovely icing that’s thick but will drizzle beautifully.
- 5. Too cook the pancakes, heat a large non-stick pan over medium heat. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan (this depends on your pan size & size of your pancakes, we used about 3 tbsp per pancake), leaving space between for spreading. Tip: It’s important that your pan is non-stick, as the cinnamon sugar mixture will stick to the surface if not.
- 6. Squeeze or pipe a swirl of the cinnamon mixture onto each pancake, starting in the middle and working your way around to the edge.
- 7. Cook until you see bubbles on the surface and the underside is golden. Flip pancakes over and leave to cook for another 2-3 minutes. (You may need to lower the heat as you’re cooking depending on the thickness of your pan, as some can take longer to get to temperature and then be too hot later.)
- 8. Remove pancakes from the pan once the underside is golden and the cinnamon swirl comes cleanly away from the pan. Keep pancakes warm in the oven on the lowest temperature while you cook the remaining pancakes. Very lightly oil the pan as needed.
- 9. Serve your stack of pancakes hot with a good drizzle of the vanilla glaze. They’re also delicious with maple syrup, sweetened whipped cream or ice-cream.
