There are pancakes… and then there are pancakes that taste like a warm cinnamon roll fresh from the oven. These brown sugar cinnamon swirl pancakes combine the light, fluffy texture of buttermilk pancakes with gooey spirals of spiced sugar that caramelize as they cook. They’re the kind of breakfast that turns an ordinary weekend into something special. Whether you drizzle them with maple syrup, add a dollop of whipped cream, or simply enjoy them hot off the griddle, these pancakes are guaranteed to become a favorite in your kitchen.
Ingredients
For the Pancakes
1 cup (120 g) all-purpose flour
2 tablespoons (25 g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (180 ml) buttermilk
1 large egg
1 tablespoon (14 g) unsalted butter, melted
1 teaspoon vanilla extract
For the Swirl
¼ cup (57 g) unsalted butter, melted
¼ cup (50 g) packed dark brown sugar
1 teaspoon ground cinnamon
To Serve
Maple syrup
Whipped cream (optional)
Instructions
Make the Swirl
In a small bowl, stir together the melted butter, brown sugar, and cinnamon until smooth and thick, resembling honey. Transfer to a small zip-top bag, squeeze out the air, seal, and snip off one bottom corner to create a piping bag. Set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Mix the Wet Ingredients
In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth and slightly frothy.
Combine the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no dry flour remains. Do not overmix—lumps in the batter keep pancakes fluffy.
Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil and let warm for about 2 minutes.
Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Immediately pipe a spiral of the cinnamon mixture on top. The swirl will spread slightly as it cooks.
Flip When Ready
Wait until bubbles appear on the surface and the edges look set (about 2–3 minutes). Flip gently and cook for another 1–2 minutes, until golden brown and cooked through.
Serve Warm
Stack the pancakes on a plate, drizzle with maple syrup, and add whipped cream if desired. Serve immediately for the best gooey swirl experience.
Ingredient Notes
Buttermilk is essential for creating light, fluffy pancakes with a slight tang. If you don’t have buttermilk, mix ¾ cup milk with 2 teaspoons lemon juice or vinegar, let sit for 5 minutes, and use as a substitute.
Dark brown sugar gives the swirl a deeper, richer flavor compared to light brown sugar.
Cinnamon is the star spice here, but you can experiment with adding a pinch of nutmeg or cardamom for a unique twist.
Use full-fat butter in both the batter and the swirl for the richest flavor.
Variations
Cream Cheese Glaze: For a cinnamon-roll-inspired finish, drizzle the pancakes with a simple glaze made from cream cheese, powdered sugar, milk, and vanilla.
Apple Cinnamon Pancakes: Add finely chopped apples to the batter before cooking for a fall-inspired variation.
Chocolate Swirl Pancakes: Replace half the cinnamon with cocoa powder for a chocolatey version.
Nutty Crunch: Sprinkle chopped pecans or walnuts into the swirl before flipping for texture and flavor.
Serving Ideas
For a cozy breakfast, pair these pancakes with hot coffee or chai latte. For kids, top with mini marshmallows or chocolate chips for extra fun. On holidays, serve them as part of a brunch spread alongside scrambled eggs, bacon, and fresh fruit. You can also prepare them smaller and serve as “pancake stacks on skewers” drizzled with syrup for parties.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven until warm.
To freeze, layer pancakes between sheets of parchment paper in a freezer-safe bag. They keep for up to 2 months. Reheat directly from frozen in the toaster or microwave.
Make-Ahead Option
The swirl mixture can be prepared the night before and refrigerated. Warm slightly before using so it flows smoothly when piped. Pancake batter can also be made a few hours in advance and kept in the refrigerator—just stir gently before cooking.
Troubleshooting
Swirls leaking or burning: If the swirl spreads too much, the skillet may be too hot. Reduce heat slightly and try again.
Pancakes not fluffy: The batter may have been overmixed, deflating the air. Mix gently and leave some lumps.
Swirl too runny: Add an extra teaspoon of brown sugar to thicken.
Cultural Background
Pancakes have been enjoyed worldwide for centuries, with variations in nearly every culture. In America, buttermilk pancakes are a breakfast staple. The swirl technique borrows inspiration from cinnamon rolls, another beloved comfort food. By combining the two, you get a hybrid treat that feels indulgent yet approachable for any morning.
Tips for Success
Use medium heat—too high and the sugar swirl will burn before the pancake cooks through.
Always grease the skillet lightly between batches to prevent sticking.
For perfectly round pancakes, pour the batter from a measuring cup with a spout.
Pipe the cinnamon swirl quickly after pouring the batter so it sinks slightly into the pancake.
Final Thoughts
🥞 Brown sugar cinnamon swirl pancakes are more than just breakfast—they’re an experience. Each bite brings the perfect balance of fluffy pancake and gooey cinnamon-sugar goodness, reminiscent of a cinnamon roll but easier to make. Whether for a lazy Sunday morning, a festive holiday brunch, or a surprise breakfast in bed, these pancakes are guaranteed to impress. Drizzle generously with maple syrup, add a cloud of whipped cream, and you’ll have a plate of pure comfort that feels like home. 🍁