These cinnamon swirl pancakes are fluffy buttermilk pancakes with a ribbon of buttery cinnamon sugar running through the middle. The swirl isn’t just for looks—it melts into sweet, spiced pockets that make every bite interesting. The batter is simple, the swirl is piped straight onto the griddle, and the whole thing comes together in about 30 minutes.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (300 ml) buttermilk, shaken
- 1 large egg
- 2 tablespoons (30 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- For the cinnamon swirl:
- 4 tablespoons (55 g) unsalted butter, very soft
- ⅓ cup (65 g) packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour (helps the swirl stay put)
- Butter or oil for the griddle
Instructions
- Make the cinnamon swirl first. In a small bowl, mash together the softened butter, brown sugar, cinnamon, and flour with a fork until it forms a thick paste. Transfer to a small zip-top bag or piping bag and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry and stir with a spatula until just combined. A few lumps are fine—do not overmix. Let the batter rest for 5 minutes while the griddle heats.
- Heat a large nonstick skillet or griddle over medium heat. Add a small pat of butter or a teaspoon of oil and spread it around. When the butter sizzles but doesn’t brown, the pan is ready.
- Pour ¼ cup (60 ml) of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Snip a corner off the bag with the cinnamon paste. Starting at the center of each pancake, pipe a spiral of cinnamon paste outward, leaving about a ½-inch border. You want a thin, even line—about ¼ inch thick.
- Flip the pancakes and cook another 1–2 minutes, until the second side is golden and the center springs back when pressed. The cinnamon swirl will be oozing slightly—that’s perfect.
- Transfer to a plate and repeat with the remaining batter. Wipe the pan clean and re-butter between batches to prevent the swirl from sticking.
- Serve warm, with extra butter and maple syrup if you like.
Tips
- Don’t overmix the batter. Overmixing develops gluten, which makes pancakes rubbery. Stop when the flour is just moistened; lumps are fine.
- Keep the swirl paste thick. If it’s too runny, it will bleed into the batter and disappear. If it’s too stiff, it’s hard to pipe. The tablespoon of flour helps stabilize it.
- Pipe the swirl after the bubbles appear. If you pipe it too early, it sinks. Wait until the pancake is set enough to hold the paste on top.
- Use medium heat. Too high and the outside burns before the middle cooks. If the pancakes brown too fast, lower the heat and give the pan a minute to cool.
Serving Suggestions
Stack three or four pancakes on a plate and finish with a pat of butter and a drizzle of maple syrup. The cinnamon swirl is sweet enough that you might skip syrup entirely—try a dusting of powdered sugar and a few fresh berries instead. For a richer stack, add a spoonful of whipped cream or a scoop of vanilla ice cream. These pancakes also pair well with crispy bacon or scrambled eggs for a sweet-salty breakfast.
Variations
- Apple cinnamon: Fold ½ cup finely diced apple into the batter and add a pinch of nutmeg to the swirl paste.
- Chocolate cinnamon: Add 2 tablespoons cocoa powder to the swirl paste and reduce the cinnamon to 2 teaspoons.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The batter may be slightly thinner; let it rest 10 minutes.
- Vegan: Use plant-based milk mixed with 1 tablespoon lemon juice instead of buttermilk, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and vegan butter for both the batter and swirl.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour. Add an extra 2 tablespoons of buttermilk to loosen the batter.
Storage and Reheating
Leftover pancakes keep in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a zip-top bag with parchment between layers—they’ll keep for up to 2 months. Reheat in a toaster or toaster oven at medium for 2–3 minutes, or in a microwave for 30–45 seconds. For a crisp edge, reheat in a dry skillet over medium heat for 1 minute per side. The cinnamon swirl may darken slightly on reheating, but the flavor stays.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, but only for about 1 hour in the fridge. The baking powder will start reacting immediately, so pancakes made from older batter will be less fluffy. Make the cinnamon paste up to 3 days ahead and keep it covered in the fridge—let it soften to room temperature before piping.
Why did my cinnamon swirl sink into the pancake? The paste was probably too warm or too thin. Chill the paste for 10 minutes if your kitchen is hot, and make sure you pipe it only after the pancake has set enough that bubbles have popped on the surface. Also, don’t press down on the pancake after flipping.
Can I use a squeeze bottle instead of a bag? Yes, a squeeze bottle with a small tip works well. Just make sure the paste isn’t too thick—if it won’t come out, add a teaspoon of melted butter to loosen it.
Can I double this recipe? Absolutely. The quantities scale evenly. Cook in batches and keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
What if I don’t have buttermilk? Make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of regular milk, stir, and let it sit for 5 minutes until it thickens slightly. It won’t be quite as tangy, but the pancakes will still be fluffy.
How do I know when the pancake is ready to flip? Look for bubbles that pop and stay open, and edges that look dry and set—usually 2–3 minutes on medium heat. The bottom should be golden brown. If the first pancake is too dark, lower the heat for the next batch.