Brown Sugar Cinnamon Swirl Pancakes (Printable Version)
Fluffy pancakes layered with brown sugar-cinnamon swirls for a classic breakfast treat.
# What You'll Need:
→ Dry Ingredients
01 -
125 g all-purpose flour
02 -
25 g granulated sugar
03 -
1 teaspoon baking powder
04 -
0.5 teaspoon baking soda
05 -
0.25 teaspoon salt
→ Wet Ingredients
06 -
180 ml buttermilk
07 -
1 large egg
08 -
15 g unsalted butter, melted
09 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
10 -
60 g unsalted butter, melted
11 -
50 g packed brown sugar
12 -
1 teaspoon ground cinnamon
# Steps To Follow:
01 -
Combine melted butter, packed brown sugar, and ground cinnamon in a small bowl and stir until smooth. Transfer the mixture to a small piping bag or zip-top bag for drizzling.
02 -
In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 -
In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until fully combined.
04 -
Pour wet mixture into dry ingredients and gently fold until just incorporated. Avoid overmixing; a few lumps are acceptable.
05 -
Place a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
06 -
Pour approximately 60 ml batter per pancake onto the heated surface. Snip a small corner of the piping bag and drizzle the cinnamon mixture in a spiral pattern onto each uncooked pancake.
07 -
Cook pancakes until bubbles form and the edges begin to set, about 2 minutes. Gently flip and cook an additional 1-2 minutes, monitoring to prevent scorching the swirl.
08 -
Transfer finished pancakes to a warm plate. Wipe the pan between batches if brown sugar residue darkens excessively.
# Notes and Tips:
01 -
For storage, cool pancakes completely and refrigerate in an airtight container for up to 3 days. To freeze, stack with parchment between layers and store in a freezer bag for up to 2 months.
02 -
Reheat pancakes in a microwave for 30–45 seconds or gently warm in a skillet over low heat.