Cinnamon Swirl Pancakes
Fluffy, buttery pancakes with a rich cinnamon-sugar swirl, perfect for breakfast or brunch. This easy-to-follow recipe yields tender pancakes infused with vanilla and caramelized cinnamon, ready in under 30 minutes and ideal for pairing with fresh fruit or maple syrup.
Ingredients
Pancake Batter
- 1 large egg
- 310 ml milk whole or plant-based
- 55 g butter melted
- 1 tsp vanilla extract
- 220 g self-raising flour
- 15 g sugar
- pinch salt
Cinnamon Filling
- 60 g butter softened for filling
- 50 g sugar for filling
- 5 g ground cinnamon
- 5 g pancake batter to thicken filling
Instructions
Prepare Pancake Batter
- In a large bowl, whisk together the egg, milk, melted butter, and vanilla extract until combined.
- Sift the self-raising flour, sugar, and salt into the wet ingredients. Stir gently until just combined, then let the batter rest for 5 minutes.
Make Cinnamon Swirl Filling
- Melt the butter for the cinnamon filling. Mix in sugar and cinnamon until smooth. Stir in a small amount of pancake batter to thicken.
- Transfer the cinnamon filling into a piping bag or zip-top bag with a corner cut off.
Cook Pancakes
- Heat a nonstick skillet over medium-low heat and lightly grease it.
- Pour a ladle of pancake batter into the pan and pipe the cinnamon filling over the top in a spiral pattern.
- Cover with a lid and cook for 3–5 minutes until the edges are set and the pancake is cooked through. No flipping needed.
- Serve warm with fresh fruit, syrup, or any toppings of choice.
Notes
- Resting the batter for 5 minutes helps produce a lighter, fluffier pancake.
- Cook over medium-low heat to prevent the cinnamon swirl from burning.