Cinnamon Swirl Pancakes Recipe

Dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted cooled butter, and vanilla extract until smooth.

Make the batter by pouring the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes while you prepare the cinnamon swirl and heat the griddle.

In a small bowl combine the light brown sugar and ground cinnamon. Stir in the melted butter until the mixture is moist and spreadable. If you want a thicker, less runny swirl, whisk in the optional 1/2 tsp cornstarch until dissolved. The swirl should be spoonable but not watery.

Transfer the cinnamon mixture to a squeeze bottle or a piping bag with a small round tip, or keep it in a small bowl and use a spoon for marbling.

Heat a nonstick griddle or skillet over medium heat (about 375°F / 190°C). Lightly grease with a little oil or butter and wipe off excess with a paper towel so the surface is evenly coated. Keep heat steady so pancakes brown evenly.

For each pancake, pour about 1/3 cup of batter onto the hot griddle. Immediately add a thin ring or swirl (about 1 tablespoon) of the cinnamon-brown sugar mixture onto the batter. Using the tip of a skewer or the back of a spoon, gently swirl the cinnamon mixture into the top of the batter to create a marbled cinnamon swirl—avoid overmixing so the swirl remains distinct.

Cook until bubbles form on the surface and edges look set, 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more. Reduce heat slightly if the pancakes brown too quickly.

Repeat with remaining batter and cinnamon mixture, re-greasing the griddle as needed. Keep finished pancakes warm in a low oven (200°F / 95°C) on a baking sheet while you finish the batch.

While pancakes cook, make the vanilla icing: in a small bowl whisk the powdered sugar, vanilla extract, softened butter, and a pinch of salt. Add milk 1 teaspoon at a time until the icing reaches a pourable but slightly thick consistency (about 2 tablespoons total). The icing should drizzle but still hold some texture on the pancakes.

To serve, stack pancakes (2–3 per serving), drizzle generously with the housemade vanilla icing so it seeps into the cinnamon swirls, and, if desired, dust lightly with powdered sugar. Serve immediately.