Description
Fluffy pancakes swirled with a naturally sweet cinnamon date mixture, creating a warm and comforting breakfast treat. A wholesome twist on classic pancakes with rich flavor and soft texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup pitted dates
- 1/2 cup warm water
- 1 teaspoon ground cinnamon
- 1 tablespoon butter or oil for cooking
Instructions
- Soak the pitted dates in warm water for about 10 minutes until softened, then blend with the soaking water and cinnamon until smooth. Transfer to a piping bag or small plastic bag.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract until combined.
- Pour wet ingredients into dry ingredients and gently mix until just combined; do not overmix.
- Heat a non-stick pan or griddle over medium heat and lightly grease.
- Pour about 1/4 cup batter for each pancake onto the pan.
- Pipe a swirl of the date mixture onto each pancake.
- Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
- Repeat with remaining batter and serve warm with desired toppings.
Notes
- Substitute half the flour with whole wheat flour for added nutrition.
- Add nuts like walnuts or almonds for crunch.
- Include nutmeg or cardamom for extra spice.
- Use plant-based milk and oil for a dairy-free version.
- Store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2-3 pancakes
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 280 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
