Cinnamon Swirl Pancakes

This year for Mike’s Birthday he requested a recipe I found on Pinterest (surprise, surprise lol), Cinnamon Swirl Pancakes.  As soon as I showed him the picture, back in April, he said “Can I have those for my birthday breakfast?” So, that is what we had.

I like pancakes, but I don’t have them very often.  Normally I prefer plain old fashioned ones, nothing fancy.  Occasionally I will have my absolute favourite, Chocolate Chip pancakes – between the chips and the syrup they are so sweet you can almost feel your teeth rotting, and ooooh my is it tasty!

As I mentioned, I don’t have them very often, but when I do I must have REAL Maple Syrup, none of the Aunt Jemima ‘stuff’.  It’s the real thing or nothing.  It is more expensive, but it is worth it!

Cinnamon Swirl Pancakes

Addapted from Recipe Girl

First make the Cinnamon filling as it needs to rest and set up a bit

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

1. In a medium bowl, stir together the brown sugar and cinnamon.

2. Melt the butter and add to sugar mixture

3. Transfer to a bowl and allow to cool and set.  This is too runny!

This is what you are looking for

Tip: You want the mixture to thicken a bit- it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes (Mine was ready by the time I needed it.  If it is warm and the butter is not setting, just pop it in the fridge for a few minute, not too long though or it will harden too much).  Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.

4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

1. In a small pan, heat the butter over low heat until melted.

2. Turn off the heat and whisk in the cream cheese until it is almost smooth.

It will start to look like it is curdling, but trust me it is not, just keep going

3. Sift the powdered sugar into the pan, stir and add in vanilla extract.

4. Set the pan aside while you make the pancakes.

NOTE: before you start cooking your pancakes, transfer your cinnamon filling to a piping bag or plastic freezer bag and snip off a corner to pipe it into the pancakes.

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

**at this point, it was getting late, we were starving, and I was flustered and forgot to take pictures! Guess that means I will have to make them again  :)**

1. In a medium bowl, whisk together the flour, baking powder and salt

2. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

3.Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter).

4. Reduce the heat to medium low.

5. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

6. Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom.

7. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over.

8. Cook an additional 2 to 3 minutes, until the other side is golden as well.

***NOTE – be very careful!  As you can see the cinnamon sugar starts to bubble, it is extremely HOT!!  Be very cautious of it splashing while cooking and dripping when you flip them back over.  The sugar will stick to your skin and burn***

9. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon.

10. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling.

11. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

These pancakes were amazing!  They were even beyond a pancake, the cinnamon and cream cheese glaze took it to a whole new level.  The texture of the pancake itself was like none other I have had.  They fluffed up like a cloud, big air pockets to catch the wonderful sweet cream cheese glaze.  There was just enough cinnamon and it did not overpower.  I had many complements “These are the best pancakes ever!” “WOW”, “Can we have these every weekend?” “These are different” (I had to ask, but it was different in a good way) and “Those pancakes were the bomb”

I must admit, these pancakes were fantastic.  There isn’t anything I would change.  They were a lot of work, but well worth it.  I will be making these many more times.


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