Cinnamon swirl pancakes

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy
Former deputy food editor, delicious.

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.

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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.
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  5. 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.
  6. Serve the warm pancakes with salted butter and a drizzle of maple syrup, or top them with maple icing drizzle (see tips).

Nutrition

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

Quick wins & tips

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

Make Ahead

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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