Cinnamon Swirl Pancakes
Soft, warm, bakery-style pancakes layered with buttery cinnamon ribbons and topped with a creamy icing drizzle, perfect for a sweet breakfast or cozy dinner.
Ingredients
Pancakes
- 3/4 cup milk
- 2 tablespoons white distilled vinegar
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
Cinnamon Swirl Filling
- 5 1/2 tablespoons packed brown sugar
- 1/4 cup butter, melted
- 1 1/2 teaspoons ground cinnamon
Cream Cheese Icing
- 1/4 cup butter, softened
- 2 ounces cream cheese, room temperature
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Other
- Cooking spray
Instructions
Preparation
- Combine the milk and vinegar in a bowl and let sit for 5 minutes until the mixture sours.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Whisk the egg, melted butter, and vanilla into the soured milk.
- Slowly pour the milk mixture into the dry mixture, whisking just until combined. Some small lumps are fine.
- For the cinnamon filling, stir together the brown sugar, melted butter, and cinnamon. Transfer to a resealable bag and refrigerate for about 10 minutes until thickened.
- For the icing, microwave the softened butter and cream cheese for 40 seconds. Stir until smooth, heating again as needed. Add confectioners’ sugar and vanilla and stir until smooth.
Cooking
- Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 2/3 cup batter onto the griddle.
- When bubbles form on the surface, snip a small corner off the cinnamon bag and swirl the filling over the pancake, avoiding the edges.
- Flip and cook the second side for 2 to 3 minutes until lightly browned.
- Drizzle with cream cheese icing. Repeat with remaining batter and swirl mixture, wiping the pan between pancakes to prevent scorching.
Notes
Let the batter rest for a few minutes before cooking for extra fluffy pancakes. Refrigerating the cinnamon filling helps it pipe cleanly without melting too quickly. Wipe the pan between each pancake so the cinnamon does not burn and darken the next batch. Store leftovers in the freezer and reheat gently in a skillet or toaster oven.