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Delicious brown sugar and cinnamon swirl pancakes stacked on a plate
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3.34 from 3 votes

Brown Sugar and Cinnamon Swirl Pancakes

Indulgent pancakes with a gooey brown sugar and cinnamon swirl, reminiscent of cinnamon rolls.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Mixing Bowl
  • Skillet
  • Piping Bag

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup buttermilk
  • 1 large egg
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon vanilla extract

Cinnamon Swirl

  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  • 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.
  • 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!
  • Place a nonstick skillet or griddle over medium-low heat. Once hot, lightly grease with a little butter or oil.
  • 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.
  • 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.
  • Transfer pancakes to a warm serving plate. Wipe the pan between batches if the brown sugar starts to caramelize too heavily.

Notes

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.