Cinnamon swirl pancakes

Cinnamon swirl pancakes

Nothing starts the day better than a stack of fluffy pancakes. These eye-catching cinnamon swirl pancakes bring a sweet warmth with the addition of cinnamon that is oh-so comforting. Or, for a Valentine’s Day or Mother’s Day surprise, pipe a heart shape in the centre of each pancake instead of a swirl.

Cinnamon swirl pancakes

If you’re looking for more special breakfast recipes, check our our pancake stack with a Nutella-style sauce.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

Nothing starts the day better than a stack of fluffy pancakes. These eye-catching cinnamon swirl pancakes bring a sweet warmth with the addition of cinnamon that is oh-so comforting. Or, for a Valentine’s Day or Mother’s Day surprise, pipe a heart shape in the centre of each pancake instead of a swirl.

If you’re looking for more special breakfast recipes, check our our pancake stack with a Nutella-style sauce.

Nutrition: per serving

Calories
264kcals
Fat
6.6g (1.9g saturated)
Protein
7.9g
Carbohydrates
41.9g (8.6g sugars)
Fibre
2.5g
Salt
0.8g

Ingredients

  • 175g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp caster sugar
  • 1 medium free-range egg
  • 200ml whole milk
  • 2 tsp ground cinnamon
  • 2 tsp light brown sugar
  • Softened butter or oil for frying
  • Salted butter and maple syrup to serve (see tips)

You’ll also need

  • Piping bag fitted with a 0.5cm round nozzle
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Method

  1. To make the pancake batter, put the flour, baking powder, caster sugar and a pinch of salt in a mixing bowl. Crack in the egg, add the milk, then whisk to make a smooth batter.
  2. Remove a quarter of the batter to a small bowl and whisk in the ground cinnamon and light brown sugar until smooth. Transfer to the prepared piping bag.
  3. Heat a frying pan over a medium heat and brush with softened butter or oil. Ladle a small amount of the batter into the pan, spreading to make a 10cm circle, then pipe a swirl of cinnamon batter on top. Add further ladlefuls of pancake batter/swirls of cinnamon batter to the pan to make more pancakes.
  4. Cook each pancake until you start to see bubbles appear on the surface and the pancake begins to puff up – this will take about 1-2 minutes. Using a palette knife, flip the pancakes and cook for another 1 minute until cooked throughout. Continue until you’ve used up all the batter, keeping the cooked pancakes warm on a covered plate or tray until ready to serve.
  5. Serve the warm pancakes with salted butter and a drizzle of maple syrup, or top them with maple icing drizzle (see tips).

Nutrition

Calories
264kcals
Fat
6.6g (1.9g saturated)
Protein
7.9g
Carbohydrates
41.9g (8.6g sugars)
Fibre
2.5g
Salt
0.8g

delicious. tips

  1. Try these with a maple icing drizzle made from 100g icing sugar, 1 tbsp maple syrup and 1 tbsp cold water, whisked until smooth.

  2. Cooked, uneaten pancakes will freeze, well wrapped, for up to 1 month. Reheat in a toaster, pan or microwave to serve.

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