Cinnamon Swirl Pancakes
Cinnamon Swirl Pancakes are a delightful twist on the classic pancake. They are easy to make and bring a lovely aroma to your kitchen, perfect for breakfast or brunch.
Ingredients
Pancake Batter
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk Can substitute with non-dairy milk
- 1 large egg
- 2 tablespoons melted butter
Cinnamon Sugar
- 1/4 cup cinnamon sugar (1/4 cup sugar mixed with 1 tablespoon cinnamon)
Instructions
Preparation
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring until just combined.
Cooking
- Heat a skillet over medium heat and pour 1/4 cup of the batter for each pancake.
- Before flipping, swirl some cinnamon sugar into the batter on top.
- Cook until bubbles form on the surface and then flip to cook the other side until golden brown.
Serving
- Serve hot with syrup or toppings of your choice.
Notes
To store leftover pancakes, let them cool completely first. Place them in an airtight container and keep them in the refrigerator for up to three days. You can also freeze them for up to two months by placing parchment paper between the pancakes to prevent sticking. Don't overmix the batter; a few lumps are okay for light and fluffy pancakes.