Cinnamon Swirl Pancakes

Cinnamon Swirl Pancakes (Rachel Johnson)

Cinnamon Swirl Pancakes

Add a touch of spice and icing to a family favorite.



Cinnamon Swirl:

2/3 cup brown sugar

4 tablespoons unsalted butter, melted

1 tablespoon ground cinnamon


1 cup confectioners' sugar

3 tablespoons unsalted butter, melted

3 tablespoons milk


1 1/2 cups all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 1/4 cups milk, at room temperature

1/2 teaspoon pure vanilla extract

2 large eggs, at room temperature

1. For the swirl: Combine brown sugar, butter and cinnamon in a small bowl; mix until smooth. Spoon into a small resealable bag; cut off a corner. Set aside.

2. For the pancakes: Whisk flour, sugar, baking powder, salt and cinnamon in a bowl. Add milk, vanilla and eggs; whisk until just combined.

3. Heat a large nonstick skillet or griddle over medium heat. Spoon 1/4 cup batter into skillet; allow to cook 3 to 4 minutes or until edges begin to brown and a few bubbles appear on the surface.

4. Starting from the middle of the batter, squeeze the resealable bag to create a swirl of the cinnamon mixture onto the surface of the pancake, being careful to leave at least 1 inch of space along the edges.

5. Gently flip with a spatula; cook 1 more minute.

6. Repeat with remaining batter, adding more butter to the skillet, as needed.

7. For the icing: Combine confectioners' sugar, butter and milk in a small bowl. Whisk until smooth; set aside.

8. Drizzle pancakes with icing; serve hot.

* Looking for a shortcut? Use your favorite pancake mix and add 1/2 teaspoon ground cinnamon to the batter.