If you’ve ever dreamed of waking up to the sweet, comforting flavors of a cinnamon roll, but want something quicker and easier, you’re in for a treat. This Cinnamon Swirl Pancakes Recipe is fan-freaking-tastic! I absolutely love how these pancakes come out fluffy, packed with cinnamon goodness, and topped with a luscious glaze that feels like a cozy hug first thing in the morning. Stick with me, and I’ll share all my tips and personal tricks so you can nail this recipe and impress everyone at your breakfast table!
Why You’ll Love This Recipe
- One-Bowl Wonder: You mix everything in just one bowl, making cleanup a breeze.
- Gluten-Free & Flexible: Perfect for gluten-free or vegan diets with easy ingredient swaps.
- Rich Cinnamon Swirl: The gooey cinnamon layer is the highlight – you’ll want to lick your fingers!
- Quick & Delicious: Ready in about 20 minutes, it’s a weekday or weekend winner.
Ingredients You’ll Need
The magic of this Cinnamon Swirl Pancakes Recipe starts with simple, wholesome ingredients that you probably already have. I love the mix of oat flour and gluten-free baking flour for the perfect pancake texture. Almond butter adds a subtle richness to the cinnamon swirl, and using applesauce keeps the pancakes wonderfully moist without extra oil.
- Egg: Acts as a binder for great structure; you can substitute flax egg for vegan versions.
- Apple sauce: Adds natural sweetness and moisture without oil or butter.
- Maple syrup: I use real maple syrup for its flavor and natural sweetness.
- Milk of choice: Almond milk works beautifully here, but any plant-based or regular milk is fine.
- Vanilla extract: Enhances the warm flavors and adds a lovely aroma.
- Oat flour: Provides a mild, nutty flavor and tender crumb.
- Gluten free all purpose baking flour: Ensures fluffiness and light texture; sub with regular flour if you prefer.
- Baking powder: The leavening agent that helps those pancakes fluff up like a dream.
- Salt: Balances sweet and brings out all the flavors.
- Cinnamon: You’ll use this both in the batter and the swirl — double the cinnamon fun!
- Almond butter: The key to that rich cinnamony swirl; smooth works best for an easy squeeze.
- Cream cheese: Makes the glaze creamy and tangy; I’ve used both dairy and dairy-free types with great results.
- Powdered sugar: Sweetens the glaze without grittiness.
Variations
One of the things I love about this Cinnamon Swirl Pancakes Recipe is how easy it is to tweak to your taste or dietary needs. Whether you want to add a little extra indulgence or keep it light, it always turns out great.
- Vegan option: Swap the egg for a flax or chia egg and use dairy-free cream cheese and milk; it still delivers rich flavor and texture.
- Nut-free: Use sunflower seed butter instead of almond butter in the swirl for allergy-friendly goodness.
- Extra fruity: Toss in fresh blueberries or chopped apples to the batter for a burst of freshness.
- Spice it up: Mix in a pinch of nutmeg or cardamom with the cinnamon for a warm spice twist I personally adore in the fall.
How to Make Cinnamon Swirl Pancakes Recipe
Step 1: Whisk the Cinnamon Swirl Mixture
This part is where the magic begins! Combine almond butter, maple syrup, cinnamon, cream cheese, milk, vanilla, and powdered sugar in a bowl. Whisk it up until smooth and creamy. I like to adjust the thickness here—if it feels too thick to drizzle, add a bit more maple syrup or milk a teaspoon at a time. I discovered that putting this mixture into a squeeze bottle (or a ziplock bag with a tiny corner cut) makes swirling on the pancakes super easy and neat.
Step 2: Mix the Pancake Batter
In one big bowl, whisk together your wet ingredients: egg, applesauce, maple syrup, milk, and vanilla. Then, add the oat flour, gluten-free flour, baking powder, salt, and cinnamon. Whisk gently until just combined; you want some little lumps, so don’t overmix. I used to panic if my batter wasn’t perfectly smooth, but this actually makes for fluffier pancakes.
Step 3: Cook the Pancakes
Heat a non-stick skillet over medium-low heat. Once hot, scoop 1/4 or 1/3 cup of batter onto the pan and smooth the tops lightly with the back of a spoon. Now here’s the fun part: drizzle your cinnamon swirl mixture over the top in a circular motion. Cook for about 2 minutes until edges look set and the bottom is golden, then flip carefully. Cook for another 1-2 minutes – watch out not to burn the swirl! Transfer cooked pancakes to a wire rack so they don’t steam and get soggy. This batter makes about six pancakes, perfect for a cozy morning feast.
Pro Tips for Making Cinnamon Swirl Pancakes Recipe
- Consistent Swirls: Use a squeeze bottle for the cinnamon swirl—it helps you control the thickness and pattern nicely without mess.
- Temperature Control: Cooking over medium-low heat prevents burning the cinnamon swirl while ensuring the pancakes cook through evenly.
- Batter Texture: Don’t overmix your batter; a few lumps make the fluffiest pancakes, just like my grandma always said.
- Avoid Soggy Pancakes: Use a wire rack to cool pancakes instead of stacking them—keeps them crisp and fresh.
How to Serve Cinnamon Swirl Pancakes Recipe
Garnishes
I like to keep the topping simple: a drizzle of extra maple syrup and a dusting of cinnamon powder. Sometimes I’ll sprinkle on chopped toasted pecans or walnuts for a bit of crunch—it adds a lovely contrast to the soft pancakes. Fresh berries are a fantastic addition too, especially strawberries or raspberries for their tartness against the sweet glaze.
Side Dishes
To round out the meal, my family loves crispy turkey sausages or vegan sausage patties on the side. A simple fruit salad or a glass of fresh orange juice complements the cinnamon flavor perfectly. If you want something creamy, a dollop of Greek yogurt or coconut yogurt is divine alongside these pancakes.
Creative Ways to Present
For special occasions, I arrange the pancakes in a stack, swirling extra cinnamon glaze over the top and garnishing with a sprig of fresh mint or edible flowers. You can also pipe the cinnamon swirl on each pancake before flipping, creating a beautiful spiral pattern inside the pancakes themselves – it’s a showstopper for weekend brunches!
Make Ahead and Storage
Storing Leftovers
I usually let any leftover pancakes cool completely, then wrap them tightly in plastic wrap or place them in an airtight container in the fridge. They keep well for up to 3 days, and you’ll find they still taste fantastic reheated for a quick breakfast or snack.
Freezing
If I know I’m making a big batch, I freeze the pancakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag. This prevents them from sticking together. When you’re ready to eat, just pop them straight into the toaster or microwave – they defrost quickly and keep their flavor and texture beautifully.
Reheating
To reheat, I prefer the toaster or an oven set to 350°F (175°C) for about 5-7 minutes to bring back that fresh-from-the-pan crispness. The microwave works if you’re in a hurry, but be careful not to overdo it or the pancakes can get a little rubbery.
FAQs
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Can I make this Cinnamon Swirl Pancakes Recipe vegan?
Absolutely! Just replace the egg with a flax or chia egg, use dairy-free cream cheese and plant-based milk like almond or oat milk. I’ve done this several times, and the pancakes still turn out fluffy and delicious.
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What’s the best flour to use for these pancakes?
I use a combination of oat flour and gluten-free all-purpose flour for the ideal texture, but you can substitute regular all-purpose flour if gluten isn’t a concern. Oat flour adds a nice nutty flavor and helps keep the pancakes tender.
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How do I prevent the cinnamon swirl from burning?
Cooking over medium-low heat is key. High heat can quickly burn the sugar in the swirl. Also, don’t flip too early; wait until bubbles start to appear at the edges and the bottom looks golden before turning.
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Can I prepare the batter in advance?
Yes, you can prepare the batter the night before and store it covered in the fridge. Just give it a gentle stir before cooking. The cinnamon swirl mix can also be made ahead for quick assembly in the morning.
Final Thoughts
This Cinnamon Swirl Pancakes Recipe has quickly become one of my go-to breakfasts because it’s easy, comforting, and feels a little special without any extra fuss. I love how it manages to capture that cinnamon roll vibe in pancake form, and I know you’ll enjoy sharing these with your loved ones as much as I do with mine. Give it a try, and you might just find your new favorite weekend treat!
Print
Cinnamon Swirl Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings (2 pancakes per serving)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Delight in these easy-to-make Cinnamon Swirl Pancakes that combine the comforting flavors of cinnamon rolls with the convenience of fluffy pancakes. Made with gluten-free flours and dairy-free options, they are perfect for a wholesome breakfast or brunch. The cinnamon swirl and creamy glaze add a sweet, indulgent touch without refined sugars, making this recipe both delicious and nourishing.
Ingredients
Cinnamon Swirl
- 2 tablespoons almond butter
- 2-3 tablespoons maple syrup
- 1 1/2 teaspoons cinnamon
Pancakes
- 1 egg
- 1/4 cup apple sauce
- 2 tablespoons maple syrup
- 2/3 cup milk of choice (almond milk recommended)
- 1 teaspoon vanilla extract
- 3/4 cup oat flour
- 3/4 cup gluten-free all-purpose baking flour (or regular flour)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Glaze
- 4 ounces room temperature plain cream cheese (dairy free or regular)
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
Instructions
- Prepare the cinnamon swirl mixture: Whisk together the almond butter, 2-3 tablespoons maple syrup (adjust for desired consistency), and 1 1/2 teaspoons cinnamon until smooth. Set aside. You can transfer this mixture into a squeeze bottle or a ziplock bag with a small corner cut off for easy swirling.
- Mix the pancake wet ingredients: In a large bowl, whisk together the egg, apple sauce, 2 tablespoons maple syrup, milk of choice, and vanilla extract until well combined.
- Add dry ingredients: To the wet mixture, whisk in the oat flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon until just combined to form the batter.
- Heat the skillet: Place a large non-stick skillet over medium-low heat and let it warm up thoroughly.
- Cook pancakes: Using a 1/4 or 1/3 cup measuring cup, scoop the batter onto the skillet and gently smooth the tops. Immediately swirl on the cinnamon mixture in a spiral pattern over each pancake.
- Flip pancakes: Cook the pancakes for about 2 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 1-2 minutes until golden and cooked through.
- Repeat cooking: Transfer cooked pancakes to a wire rack and continue cooking the remaining batter the same way, until all pancakes are done. This recipe yields about 6 small to medium pancakes.
- Prepare the glaze: In a bowl, whisk together the cream cheese, milk, vanilla extract, and powdered sugar until smooth and creamy.
- Serve: Drizzle the glaze over the warm pancakes and enjoy immediately for a decadent breakfast treat.
Notes
- These pancakes are made in one bowl and combine gluten-free flours for fluffy texture.
- They are vegan-friendly if using plant-based milk, egg substitute, and dairy-free cream cheese.
- The cinnamon swirl can be adjusted in sweetness and thickness depending on almond butter consistency.
- This recipe avoids refined sugar by using maple syrup and powdered sugar alternatives.
- Perfect for meal prep breakfast as pancakes can be stored and reheated.
Nutrition
- Serving Size: 2 pancakes
- Calories: 404 kcal
- Sugar: 14 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 40 mg
