These Cinnamon Pancakes are loaded with warming spices and then swirled with a delicious cinnamon roll filling. Top with maple syrup for a cozy fall or winter morning breakfast.
Cinnamon Swirl Pancakes
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons molasses
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1 cup sourcream
- 1 egg
- 2 tsp pumpkin pie spice**
- Butter for cooking
- Cinnamon Swirl: 3 or 4 tablespoons melted butter, 3 tsp cinnamon, 6 tablespoons of brown sugar, 3 tsp cinnamon
- Butter, Maple syrup or powdered sugar as desired
Instructions
- Combine all dry ingredients in a medium size bowl.
- In a larger bowl, whisk egg, buttermilk, and sour cream.
- Add wet ingredients to dry ingredients. Stir to combine. Mixture will be lumpy.
- In another bowl, softened butter, brown sugar, and cinnamon. Pour mixture in to a small plastic baggie. Snip a portion of the corner off. Allow mixture to cool and thicken prior to using. Cut a tiny corner off a pastry or zip lock bag. Pour mixture in the bag and set aside.
- Heat skillet to hot.
- Spoon 3 pancakes on to skillet. Make sure to keep the heat down. These pancakes are thick and will cook slowly.
- Squeeze the cut end of the baggie with the cinnamon mixture into the pancake, creating a swirl. Careful not to get the cinnamon too close to the edges of the pancake.
- When the pancake begins to bubble, carefully flip. Make sure the temperature is low enough that the cinnamon doesn't burn.
- Repeat the process
- Serve with powdered sugar, maple syrup, and butter if desired.
Notes
These pancakes are super fluffy and will take longer to cook than traditional versions. Take care not to allow the cinnamon to get too close to the edges of the pancake - the sugar will burn.
