Cinnamon Roll Pancakes
With the most delicious fluffy texture, a yummy swirl of cinnamon, and lower added sugar, these Cinnamon Swirl Pancakes are a breakfast win!
Servings: 6
Calories: 222kcal
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 1/4 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 1/2 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.
Nutrition
Calories: 222kcal | Carbohydrates: 28g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 457mg | Potassium: 117mg | Fiber: 1g | Sugar: 6g | Vitamin A: 324IU | Vitamin C: 0.02mg | Calcium: 198mg | Iron: 2mg