Name: Brown Sugar and Cinnamon Swirl Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1 large egg; 1 tablespoon unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 cup unsalted butter, melted; 1/4 cup packed brown sugar; 1 teaspoon ground cinnamon

Jump to Recipe

If you’re searching for a breakfast delight that tastes like an indulgent treat but comes together in just minutes, Brown Sugar and Cinnamon Swirl Pancakes are here to brighten your morning! Imagine warm, fluffy pancakes laced with ribbons of gooey brown sugar and cinnamon – it’s practically the breakfast version of your favorite cinnamon roll. As a lifelong pancake enthusiast, I have a fond memory of waking up to the enchanting aroma of cinnamon drifting through the house. Did you know that cinnamon is often called “the spice of happiness” for a reason? Kids and adults alike can’t resist these tempting swirls! Similar to our wildly popular Blueberry Lemon Ricotta Pancakes, this recipe is perfect for lazy weekends, special occasions, or even a weekday treat. Get ready to fill your home with sweet scents and big smiles – these pancakes will quickly become a family favorite!

What is Brown Sugar and Cinnamon Swirl Pancakes?

Have you ever wondered what happens when the world’s two best breakfast treats – pancakes and cinnamon rolls – collide? That’s exactly how Brown Sugar and Cinnamon Swirl Pancakes got their name! Why settle for one classic when you can have both in a single, mouthwatering stack? Legend has it these pancakes were invented by a clever home cook who wanted to shorten the journey from bed to breakfast table – and, as they say, “the way to a man’s heart is through his stomach!” Ready to give your breakfast routine a sweet spin? Dive into this recipe and see why everyone’s swirling with excitement!

Why You’ll Love This

These Brown Sugar and Cinnamon Swirl Pancakes are the ultimate indulgence—featuring a fluffy base with a sticky, buttery swirl that tastes just like a cinnamon roll in pancake form! Not only will making them at home save you a trip to the bakery (and quite a bit of money), but you can also customize the toppings to make every stack your own. Imagine melting a pat of butter, pouring on maple syrup, or even serving with a dollop of whipped cream. Plus, compared to our Chunky Banana Chocolate Chip Pancakes, the cinnamon-brown sugar combo here brings a nostalgic, spicy warmth perfect for cozy mornings or festive brunches. Grab your whisk and try these today—you won’t regret it!

How to Make

Quick Overview

Brown Sugar and Cinnamon Swirl Pancakes are every bit as easy to make as standard pancakes—no fancy tools or hard-to-find ingredients required! The magic lies in the simple brown sugar-cinnamon swirl that turns every bite into a delightful treat. The batter whips up in minutes, the swirl takes seconds, and you’ll go from craving to eating in under 30 minutes. Whether you’re new to cooking or a seasoned pancake pro, you’ll fall in love with how satisfying (and delicious!) this recipe is.

Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 large egg
1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract

For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/4 cup packed brown sugar
1 teaspoon ground cinnamon

Step-by-Step

Mix the Swirl:
In a small bowl, stir together 1/4 cup melted butter, 1/4 cup packed brown sugar, and 1 teaspoon cinnamon until smooth and pourable. Transfer the mixture to a small zip-top bag or piping bag for easy swirling.
Make the Pancake Batter:
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay—don’t overmix!
Heat the Pan:
Place a nonstick skillet or griddle over medium-low heat. Once hot, lightly grease with a little butter or oil.
Cook the Pancakes:
Pour about 1/4 cup batter onto the heated pan for each pancake. Snip a small corner off your piping bag and drizzle the brown sugar-cinnamon mixture in a spiral over each uncooked pancake.
Flip Carefully:
Cook the pancakes until bubbles form on the surface and the edges begin to look set (about 2 minutes). Flip gently and cook for another 1-2 minutes, keeping an eye on your swirls to prevent burning.
Serve:
Transfer pancakes to a warm serving plate. Wipe the pan between batches if the brown sugar starts to caramelize too heavily.

What to Serve Brown Sugar and Cinnamon Swirl Pancakes With

Pair your pancakes with fresh fruit like sliced bananas or berries to add a burst of freshness. For a more indulgent breakfast, top the stack with whipped cream, a drizzle of maple syrup, or a handful of toasted pecans. These pancakes also complement savory breakfast sides such as crispy bacon or scrambled eggs, balancing sweet and savory for the perfect meal. For drinks, a hot cup of coffee or a cold glass of milk rounds out this comforting spread.

Top Tips for Perfecting

Substitutions: Swap buttermilk for regular milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.
Swirl Tips: If the cinnamon swirl starts to thicken, pop it in the microwave for a few seconds to re-melt.
Cook Low and Slow: To avoid burning the swirl, cook on medium-low heat.
Avoid Overmixing: For fluffy pancakes, stir the batter until just combined.
No piping bag? Use a plastic sandwich bag with a tiny hole snipped off one corner.

Storing and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, stack pancakes with parchment paper between each and place in a zip-top freezer bag for up to 2 months. Reheat in the microwave for 30-45 seconds or on a skillet over low heat until warm. If frozen, microwave pancakes straight from the freezer for about 1 minute, flipping halfway through. For best results, avoid microwaving for too long to preserve the texture.

FAQs

Can I make the pancake batter ahead of time?
It’s best enjoyed fresh, but you can mix the dry and wet ingredients separately the night before. Combine them just before cooking for best fluffiness.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the pancakes may be a bit denser. Start with 3/4 cup and add more if needed.

What if I don’t have buttermilk?
Use regular milk mixed with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes. It acts as a great stand-in for buttermilk!

How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish the batch.

Are these pancakes suitable for freezing?
Absolutely! Stack with parchment between each, freeze, and reheat in the toaster or microwave whenever a craving strikes.

Conclusion

Brown Sugar and Cinnamon Swirl Pancakes bring together the nostalgic flavors of your favorite cinnamon roll and the ease of classic pancakes, all in a quick and satisfying breakfast. With a tender, pillowy crumb and that irresistible sweet swirl, this recipe will lift your mornings and satisfy your sweet tooth. It’s the perfect weekend or holiday treat—and because it’s so easy to make, even busy weekdays can feel special. Try this recipe today and add a little swirl of sweetness to your breakfast table! And don’t forget to check out the other delicious pancake recipes on the blog for more morning inspiration.