With the most delicious fluffy texture, a yummy swirl of cinnamon, and lower added sugar, these Cinnamon Swirl Pancakes are a breakfast win!
Okay, these are our new pancake obsession! They are as good as my Greek Yogurt Pancakes, but with the extra flavor bonus of cinnamon (and optional icing). I tested this recipe a handful of times to ensure the method is as easy as possible—and they are so yummy!
Quick Look: Cinnamon Swirl Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6-8
- Flavor Profile: Similar flavor to cinnamon rolls!
- Difficulty: Easy, perfect for everyday family breakfasts and holidays
- Why to Make: They are as good as cinnamon rolls, but much easier (and they contain less added sugar as a bonus!)
SUMMARIZE & SAVE THIS CONTENT
Table of Contents
The pancakes are light, fluffy, and really do have similar flavors to cinnamon rolls! I love that the method is straightforward and that the batter is balanced with ingredients to help us stay satisfied until our next snack or meal. We love them as a toddler breakfast and as an option that works as a Thanksgiving breakfast idea or as a Christmas Pancake.
Why This Recipe Works
With an easy method and a cinnamon swirl made with cinnamon batter rather than butter and sugar, this is a wholesome recipe that’s lower in added sugars and seriously delicious to share with the kids.
(You may also like my Apple Cinnamon Pancakes and my Mini Apple Tarts.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make these Cinnamon Swirl Pancakes.
- Greek yogurt: Full-fat Greek yogurt provides the base for this recipe. I prefer to start with plain, but if you have only vanilla, that will work, too; just omit the vanilla extract.
- Milk: A little milk helps loosen the batter so it’s easy to spoon out and cook as pancakes. Dairy or nondairy milk both work. I keep whole milk in my kitchen so that’s what I’m using here, though a lower fat milk will also work.
- Eggs: I bake with large eggs, so plan to use that size to ensure the ratio of wet ingredients to dry ingredients is correct.
- Butter: We add a little melted butter to the batter for richness and use it to cook the pancakes so they don’t stick to the pan. I prefer to use unsalted butter here.
- Flour: I make these Yogurt Pancakes with all-purpose flour so they are light and tender. And also so we can see the cinnamon swirl easily.
- Sugar: I add a very small amount of sugar to the pancake recipe to balance the flavors and to ensure they taste similar to cinnamon rolls. (You can lower it a little but they do taste best with at least a little!)
- Baking powder: Be sure your baking powder is active and fresh so the pancakes cook through and rise nicely.
- Cinnamon: We add a hefty amount of cinnamon to the cinnamon batter to make the swirls.
TIP: You can also top these with an easy icing to further enhance the cinnamon roll flavor.
How to Make Cinnamon Swirl Pancakes
Below is a preview of how to make Cinnamon Swirl Pancakes so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Mix the wet ingredients together in a medium bowl.
Step 2. Add the dry ingredients and whisk gently to combine.
Step 3. Mix the ingredients for the cinnamon swirl in a separate bowl.
Step 4. Add the cinnamon swirl mixture to a zip-top bag and cut off 1 small corner.
Step 5. Add batter to prepared pan, then add cinnamon swirl mixture in a swirl pattern.
Step 6. Cover and cook without flipping. Drizzle with frosting, if desired, and serve warm.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Cinnamon Swirl Pancakes FAQs
Sure, see the Notes at the end of the post for the info on how to do that.
The added sugar is quite low in the pancakes and you can omit the sugar entirely if you want. (My method differs from other recipes in that there is not extra sugar in the cinnamon layer.)
You can, though it will cook best (and rise nicely) if the batter is not freezing cold. So pull it out of the fridge at least 10 minutes before you plan to make the pancakes.
How to Store
Store pancakes for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a zip-top bag.
Best Tips for Success
- I use a regular plastic storage bag for the cinnamon batter. Cut off 1 bottom edge, as if you were making a piping bag. The batter will come out quickly, so do the swirl pretty fast!
- You can top with the Easy Icing to make them look and taste more like Cinnamon Rolls, or go with fruit, applesauce, whipped cream, or maple syrup.
- If you have more yogurt to use up, try my Yogurt Muffins and Yogurt Flatbread.
More Easy Breakfast Ideas
Breakfast
Apple Sheet Pan Pancakes
Breakfast
Mini Pancakes (with Fruit)
Breakfast
Favorite Pancakes for Kids
I’d love to hear your feedback on this recipe, so please comment below to share.
Cinnamon Roll Pancakes
Ingredients
Cinnamon Swirl Pancakes
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup milk
- 3 eggs
- 3 tablespoons unsalted butter (melted and cooled; plus more for cooking)
- 1¼ cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
Easy Icing (optional)
- 2 tablespoons powdered sugar
- 1 teaspoon milk
Instructions
- Add the yogurt, milk, eggs, and melted butter to a medium bowl. Whisk to combine into a smooth mixture.
- Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
- Remove 1 cup of batter and put it in a small bowl. Add the cinnamon and stir to combine. Add to the zip-top plastic bag. Seal the bag.
- Heat a large nonstick skillet over medium-low heat. Melt a little butter and swirl to coat the pan.
- Spoon out about ¼ cup batter per pancake. Snip 1 bottom corner off the cinnamon-batter bag and pipe a swirl onto each pancake. (You'll want to do this step quickly as the batter is runny.)
- Cover and cook for 4 minutes, or until you see bubbles on the top and the pancake is set in the middle. (Do not flip over or you won't be able to see the swirls!)
- Stir together the Easy Icing, if using.
- Serve warm with syrup or drizzle with Easy Icing.
Notes
- To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, just spread it out to about ½ inch thick. It’s OK if it doesn’t go to the edges.) Pour out batter and spread gently with a spatula. Make a bunch of swirls on top with the cinnamon batter. Bake for about 12 minutes or until just set.
- Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a zip-top bag.
- To use whole wheat flour, you may need 1-2 additional tablespoons milk since it absorbs liquids more readily. (The swirls will be less obvious since the batter will be browner.)
- Gluten-free: Use a 1:1 style of gluten-free flour.
- Dairy-free: Use nondairy Greek-style yogurt and nondairy milk.
- Egg-free: Use my Fluffy Pancakes without Eggs recipe and modify to make part of the batter cinnamon.
All comments are subject to our Terms of Use.