Description
Fluffy pancakes swirled with a rich cinnamon sugar mixture and topped with a sweet glaze. These indulgent treats combine the best of cinnamon rolls and pancakes for a cozy breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted (for swirl)
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 cup powdered sugar
- 2–3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Prepare the cinnamon swirl by mixing melted butter, brown sugar, and cinnamon. Transfer to a piping bag or zip-top bag with a small cut.
- In a bowl, whisk flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients, stirring until just mixed.
- Heat a greased non-stick pan over medium heat and pour 1/4 cup batter.
- Pipe a cinnamon swirl onto the pancake.
- Cook until bubbles form, flip carefully, and cook until golden.
- Repeat with remaining batter.
- Whisk powdered sugar, milk, and vanilla to make glaze.
- Drizzle glaze over warm pancakes and serve.
Notes
- Cook on medium heat to prevent the cinnamon swirl from burning.
- Do not overmix batter to keep pancakes fluffy.
- Add nuts or fruit for extra texture and flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat gently in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
