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Brown Sugar Cinnamon Swirl Pancakes

Fluffy and tender pancakes layered with a buttery brown sugar cinnamon swirl and finished with a silky vanilla glaze. They’re quick enough for a weekday breakfast yet special enough for a weekend brunch.
Calories:
Author: Sandra Myers

Ingredients

For the Pancakes

  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tablespoons melted butter

For the Cinnamon Swirl

  • ⅓ cup brown sugar
  • 2 tablespoons butter melted
  • 1 teaspoon ground cinnamon

For the Glaze

  • ½ cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk the buttermilk, egg, and melted butter, then gently stir into the dry ingredients until smooth and lump-free.
  • Mix the brown sugar, melted butter, and cinnamon in a small bowl, then transfer to a piping bag or zip-top bag with a small corner snipped off.
  • Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
  • Pour about ¼ cup of batter onto the hot skillet for each pancake, quickly pipe a cinnamon swirl on top, and cook for 2–3 minutes until bubbles form and edges look set. Flip and cook another 1–2 minutes until golden brown.
  • Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  • Stack the warm pancakes and drizzle with the glaze before serving.