Quick and Easy Homemade Cinnamon Swirl Pancakes RecipeAmy
Enjoy fluffy, moist cinnamon swirl pancakes made quick and easy with a pressure cooker or skillet, perfect for a cozy breakfast treat.
Equipment
- 1 non-stick skillet or griddle used for cooking pancakes
- 1 toothpick or skewer used for swirling cinnamon mixture
Ingredients
Main ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt just a pinch
- 1.5 cups buttermilk
- 2 tablespoons butter melted for batter
- 1 egg lightly beaten
- 1 tablespoon honey
- 2 tablespoons butter melted for cinnamon swirl
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour for cinnamon swirl
- 1 teaspoon vanilla extract optional, for flavor
- 2 tablespoons butter extra for greasing pan
- 0.25 cups milk optional, for smoothness
- 1 unit non-stick skillet or griddle equipment used for cooking
- 1 unit toothpick or skewer for swirling cinnamon mixture
Instructions
Instructions
- In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to create the dry base for pancakes.
- In another bowl, mix buttermilk, 2 tablespoons melted butter, lightly beaten egg, and honey until well combined.
- Pour wet ingredients into dry ingredients and stir lightly; do not overmix, just combine until no dry flour remains.
- In a smaller bowl, mix brown sugar with 2 tablespoons melted butter to prepare the cinnamon swirl mixture.
- Heat non-stick skillet or griddle over medium heat and lightly grease with butter or oil to prevent sticking.
- Pour batter to form pancakes of desired size; spoon cinnamon swirl mixture on top of each pancake.
- Use a toothpick or skewer to gently swirl cinnamon mixture into the batter, creating a decorative pattern.
- Cook pancakes until bubbles appear on the surface and edges look set, about 2 to 3 minutes. Flip pancakes and cook for another 2 minutes or until golden and cooked through.
- Serve warm with butter or syrup as desired.
- Optionally, store leftovers wrapped tightly in plastic wrap in the refrigerator up to 3 days or freeze with parchment paper layers for longer storage.
Notes
This recipe can be made gluten-free by substituting regular flour with a gluten-free blend. You can swap plain yogurt for buttermilk if needed. Skipping the cinnamon swirl and using maple syrup is a quick alternative. Prepare dry ingredients the night before to save time in the morning.