Cinnamon swirl pancakes how to#
Cinnamon swirl pancakes full#

Serve with maple syrup or maple butter.Then gently flip the pancake to cook the other side for about 1 minute until golden brown. Preheat your griddle to 400 and grease with some coconut oil. Stir the dark brown sugar and cinnamon in with the melted butter. Cook the pancake until bubbles start to form on the upper side and then a few burst (1 -2 minutes). Instructions In a medium bowl, whisk together the flour, sugar, baking powder and salt. Make a swirl pattern in the pancake batter, starting in the center. When it’s hot, spoon the batter in the frying pan. 4 Learn more Pipe cinnamon mixture onto batter in a swirl shape.

3 Learn more Pour pancake batter onto hot griddle. 2 Learn more Transfer mixture into a pastry bag fitted with a medium tip.

Lightly oil a large (non stick) frying pan and place it on medium heat. 1 Learn more Combine the butter, brown sugar and cinnamon and mix until smooth.

Place this in a piping bag with a small hole cut out at the end. Start with the maple butter and then add the cinnamon and add 1 tbsp of the pancake batter.

Now mix together the maple and cinnamon swirl ingredients.

Next gently fold in the egg whites, followed by the cooled melted butter.

Meanwhile in another bowl add the egg yolks and maple syrup to the dry ingredients and whisk while adding the milk. Cinnamon Swirl Pancakes with Maple Cream Cheese Glaze 4 servings Brunch Think of these as a mashup of cinnamon rolls and extra fluffy pancakesthe ideal fall breakfast.

Cinnamon swirl pancakes how to#

Place the egg whites in a large mixing bowl and whisk until light and fluffy. How to make Cinnamon Swirl Pancakes In a medium size mixing bowl, add your all purpose flour, baking soda, baking powder, and salt.Serve the warm pancakes with the cream cheese glaze. Move the completed pancakes to a baking sheet or a serving platter. This side will take less time to cook than the other side, about 30-60 seconds. Using a wide spatula, flip the pancake over. When small bubbles form, squeeze the cinnamon mixture out onto the center of the pancake in a swirl design. You can make them as big or small as you want but we use about 1/3 c. Pour the pancake batter out into a pancake form. (In a recent YouTube video, we make these pancakes on a hot griddle using my Blackstone Griddle big breakfast tutorial so that works too if you have a griddle.) To make the pancakes, you can melt about a tablespoon of melted butter in a nonstick skillet or spray it with cooking spray. Cinnamon Roll Pancake Recipe Instructions The cream cheese mixture can be stored in an airtight container in the refrigerator for 3-5 days if you have leftovers. It will create the same style of cream cheese icing that is served with cinnamon rolls. Sprinkle in the powdered sugar and whisk to combine. In a small saucepan combine all of the ingredients besides the powdered sugar and stir until melted. The cream cheese glaze can easily be made on the back of the stove while frying pancakes. The perfect swirl comes from keeping the butter firm and thick, but soft enough to pipe. This mixture creates a well wherever you place it, so don’t go over the edge of the pancake and flip once the swirl is painted on.Don’t set the bag of filling next to the skillet or it will rapidly melt.It has to easily squeeze out of the hole in a thick stream. Add milk, eggs, and oil whisk just until combined.

Cinnamon swirl pancakes full#

Do place the Ziploc baggie full of cinnamon butter in the refrigerator to thicken it up, but don’t let it get too hard. In a large bowl, combine flour, sugar, baking powder, and salt.

Do use room temperature butter to create the paste.

Do place the filling in a ziplock baggie and snip the edge for piping the swirl onto the surface of the pancakes.The heavy dose of cinnamon colors that nice pretty stripe on the swirl side of the pancake, and makes it taste like a cinnamon roll, but here is a do’s and don’t list for the finicky butter… You don’t want to let the butter get too close to melting or it runs everywhere. To make the pancakes taste like homemade cinnamon rolls we make a dupe of the filling that gets smeared on the inside of the cinnamon roll batter before it’s rolled into a log and cut into buns.Īt first, this part of the recipe gave me a lot of trouble but the secret is to keep the butter softened but thick. The secret is the cream cheese cinnamon roll style drizzle! Tastes just like a cinnamon roll.