Cinnamon is one of my favorite spices, so it’s no surprise that I absolutely LOVED this recipe! Honestly, I can think of no better way to start my day than with a heaping stack of warm, cinnamon swirled pancakes. And while I used my family’s go to pancake recipe, any pancake recipe will do. The real magic is the cinnamon filling. Now it took some trial and error, but I found out that there’s a trick to getting the cinnamon mixture just right. You have to microwave the mixture until it’s melted enough to go in a squeeze bottle. That’s the secret tool that creates the signature cinnamon roll swirl. And, let’s be be real: the most exciting part of any cinnamon roll is the swirl.
Combine the dry ingredients. Add the egg, milk, and oil; mix well.
In a separate bowl, combine all of the filling ingredients and mix to combine. Microwave for 10 seconds, or until the butter is completely melted. Pour the liquified mixture into a squeeze bottle.
Pour a pancake's worth of batter onto a preheated pan. Starting in the center of the pancake, squeeze some of the filling over the pancake in a swirl pattern. Wait until the pancake has bubbles in it before flipping. Repeat with remaining pancake batter and cinnamon filling. Serve hot with maple syrup or enjoy them plain.
Ingredients
Directions
Combine the dry ingredients. Add the egg, milk, and oil; mix well.
In a separate bowl, combine all of the filling ingredients and mix to combine. Microwave for 10 seconds, or until the butter is completely melted. Pour the liquified mixture into a squeeze bottle.
Pour a pancake's worth of batter onto a preheated pan. Starting in the center of the pancake, squeeze some of the filling over the pancake in a swirl pattern. Wait until the pancake has bubbles in it before flipping. Repeat with remaining pancake batter and cinnamon filling. Serve hot with maple syrup or enjoy them plain.
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