Cinnamon Swirl Pancakes, a delicious play on a classic cinnamon roll made into a pancake. Boxing Day morning is a perfect time to lay out a brunch for family and these pancakes will surely be eaten up as soon as you place them on the table!
Song of the day: "This Christmas" by Ne-Yo.
Cinnamon Swirl Pancakes, a delectable treat for any brunch menu hosting light fluffy pancakes, a crisp rim, and a most flavorful cinnamon sugar swirl to elevate this recipe to no end! Happy Holidays, Everyone!
Who's in the kitchen?
It was the morning after Christmas and all through the house not a creature was stirring not even the cats, however, there was this aroma that woke us all up, and down the stairs to the kitchen it led us.
What we found was two foodies, Nicoletta and Loreto, in their bustling kitchen whipping up some delicious treats for a meal we call brunch that was shared by all. These pancakes were out of this world with a little maple syrup and fruit, and fulfilled and satisfied was felt by all! Merry Christmas!
I was watching the Food Network one morning and Bobby Flay was doing his brunch show. He made these cinnamon bun pancakes and knowing Nicoletta would absolutely love these as she adores a good cinnamon bun and pancake and melded together must be fantastic. As a result, our home was blessed with these Cinnamon Swirl Pancakes!
Cinnamon Swirl Pancakes are really easy.....................
These pancakes were really easy to make. Here is a look at what you need:
For the Cinnamon swirl:
- Muscovado sugar
- Unsalted butter
- Whipping cream
- water if needed
For the Pancakes:
- Buttermilk (or yogurt and milk)
- Baking powder
- Baking soda
- Fine sea salt
- Firstly, make the cinnamon swirl mixture. It needs to simmer then poured into a bowl and cooled before you can use it.
- Secondly, mix the dry ingredients together, then the wet. Pour the wet into the dry and whisk just until smooth.
- Thirdly, use some butter in the pan and I put a bit of peanut oil so we can achieve that crisp texture that everyone loves so much!
- Lastly, pour the batter with a small ladle forming a four-inch circle, wait for the top to start forming those air bubbles, then, using a squirt bottle filled with the cinnamon swirl mixture, pour out a nice spiral on top of the pancake. Flip the pancake and let cook until when you press your finger into the pancake it springs back. Be careful with the heat because the cinnamon mixture could burn!
Ooooooh this looks and smells so good!........................
The aroma of the cinnamon and nutmeg is amazing. Your family will awaken surely thinking you are making cinnamon buns and much to their surprise it's really a pancake! Pour on some really good maple syrup and you're set to chow down to a most beautiful and wonderful brunch.
Let's taste our Cinnamon Swirl Pancakes!.................................
Oh my...................... That cinnamon swirl has crystallized and formed nice crispness on the edges and surface of this pancake. The flavor of cinnamon and nutmeg alongside that rich butter melted sugar is just icing on the cake, pardon the pun, lol. The inside is so light and fluffy making it so easy to have two...... or three..........
If by chance you happen to have some leftover, it could happen maybe you made a huge amount, revitalize them in a skillet on low heat. As a result, that crispness and just made feel, do come back!
It's the holiday season. Lots of gathering, celebrating, and sharing. It is nice to treat your family and friends to some great food and making them these Cinnamon Swirl Pancakes will surely make them feel totally special in my eyes. Furthermore, it's Christmas, LIVE A LITTLE!
Closed for the Holidays................
We are off for the Christmas Holidays and will be back after New Years' excited, passionate, and so inspired to cook and share great recipes and stories with you!
Merry Christmas and Happy New Year, Everyone, from Loreto and Nicoletta!
Song of the day: "This Christmas" by Ne-Yo.Print
For the Cinnamon Swirl
- 1 stick (8 Tbsp) unsalted butter
- ½ cup muscovado sugar
- 2 tsp cinnamon
- [¼ cup water only if the sugar clumps]
- ¼ cup heavy (whipping) cream
For the Pancakes
- 1 ½ cups all-purpose flour
- 3 Tbsp cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- a pinch of nutmeg
- 1 ½ cups buttermilk (or 1 cup plain Greek yogurt + ½ cup milk)
- 3 Tbsp butter, melted
- 2 large eggs
- ½ tsp vanilla extract
For the cinnamon swirl
- Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon (the sugar may clump and separate from the butter, don't worry, only if the sugar clumps, whisk in ¼ cup water and whisk until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes).
- Pour in the cream, whisk, and simmer 2 more minutes. Transfer to a small bowl to cool (the mixture will thicken as it cools), then transfer it to a dispenser with a small tip (squirt bottle) .
For the pancakes:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the buttermilk (or substitute), melted butter, eggs, nutmeg, and vanilla.
- Add the wet mixture to the dry mixture and whisk until just combined.
- Heat up some peanut oil and butter in a cast or skillet pan.
- Pour in batter using a small ladle forming a 4-inch circle.
- Let that cook for a few minutes until you see bubbles forming on the top.
- Using the squirt bottle with a small tip filled with cinnamon sugar pour out a spiral on the top of the pancake.
- Flip pancake and cook till done.
- I like to get more of that cinnamon swirl into the pancake, flip the pancake over and do the swirl again with the mixture and flip over again for 1 minute.
- Repeat till batter is done. Leave the cooked pancakes on a baking sheet in a preheated oven at 200°F until ready to eat.
- Don't over crowd the skillet with too many pancakes, makes it hard to flip.
- You will know your pancake is done when you press your finger in the center and it bounces back right away.
- Manage your heat well, the cinnamon-sugar mixture heats quite quickly and can burn. I used a low to medium heat setting.
- If you want you can make a maple cream icing to drizzle on top, a simple mixture of maple syrup, cream, and confectioners sugar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: stovetop
- Cuisine: Canadian
Keywords: pancakes, cinnamon bun, nutmeg, maple syrup, brunch breakfast, butter,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.