Cinnamon Swirl Pancakes

What is more comforting on a Saturday morning in the winter, than a stack of fluffy buttermilk pancakes with a drizzle of amber coloured syrup. These beautiful pancakes are light, fluffy, sweet and pillow-soft. For a little added touch of magic, I swirled in some cinnamon sugar, topped them with bananas and the result was extraordinary! These cinnamon swirl buttermilk pancakes are my favourite way to wake up and start my sleepy Saturday with a hot cup of tea and a good book for a perfect breakfast in bed.

Print Recipe
Cinnamon Swirl Pancakes
Course breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Whip egg with buttermilk until light and frothy.
  2. Whisk in the cooled melted butter and the vanilla.
  3. Sift the flour, salt and baking powder into the buttermilk and whisk slowly to combine. Let rest for 2-5 minutes.
  4. Combine the cinnamon and sugar together. Pour into the pancake mix and swirl around with the back of a spoon or a knife. Don't completely mix the cinnamon into the pancake mix, try to keep it swirly.
  5. Heat a non-stick frying pan over medium-low heat. Spray the pan lightly with cooking spray.
  6. Drop one heaping tablespoon of batter into the pan and cook until bubbles start to form around the edge of the pancakes. about 2 minutes.
  7. Flip the pancakes and cook until golden brown.
  8. Serve with a pat of butter, maple syrup and sliced banana.
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