Recipe: Cinnamon Swirl Pancakes

The thing with watching cooking shows while on en empty stomach is that you get cravings for the things you see.  I happen to actually enough baking and cooking and when I saw a someone making pancakes I decided that this would be an excellent thing to make.

Now, I love cinnamon so I took a typical fluffy pancake recipe and added cinnamon to the batter as well.  I also made extra “swirl” so that after cooking I could add more and thus have cinnamon-y, sugary, buttery goodness melting onto the plate.

Cinnamon Swirl Pancakes

These taste best when eaten right away, however, my family enjoyed them after 10-20 seconds in the microwave the next morning and they were still fantastic.  The recipe below makes about 8 pancakes – feel free to make more because these do not last long!

Pancakes are fluffy and light – but the swirl makes for the perfect “topping”.  My friend has mentioned that a cream cheese glaze would be amazing on these – but that’s for next time.

Things you’ll need
1 cooking spatula for flipping
1 fork to create well/mix
1 large frying pan/skillet (nonstick is best)
1 small sandwich bag or piping bag
metal bowls / mixing bowls
measuring spoons & measuring cups
chopping board/knives for preparing ingredients
1 microwave safe bowl or container
1 ice cream scoop/small soup serving spoon for scooping batter

Ingredients for the Pancakes
3/4 cup milk
2 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 egg (medium/large)
2 tbsp butter, melted
cooking spray or butter for pan
*optional: berries to serve along side pancakes*

Ingredients for the Cinnamon Swirl
1/3 cup butter, melted (I used salted)
1/3 cup brown sugar
1 tsp ground cinnamon

Make cinnamon swirl ingredients first. Beat the butter, brown sugar and cinnamon together in a bowl so that it is completely free of clumps. Transfer mixture into a piping bag or into a small sandwich bag and leave to one side. If using a sandwich bag, you will need to snip off about 2-3mm in one corner – make sure this is a small cut – if it’s too large, you will not get small pretty swirls.

Combine the milk with vinegar in a small/medium bowl and set aside for about 5 minutes  to “sour”.

Combine the flour, sugar, baking powder, baking soda, cinnamon and salt into a large mixing bowl.  Mix dry mixture together with a fork. Whisk egg and melted butter into “soured” milk.  Make a well in the middle of the dry ingredients and pour in the milk mixture.  Fold/mix the ingredients together until all the lumps are gone.

Heat a large skillet or frying pan over medium heat, and coat with cooking spray or add some butter to the pan to coat the bottom. Use a heaping tbsp or 1/4 cup or ice cream scoop of batter onto the skillet – I generally don’t measure this and just make the pancakes to a size I’m happy with.

Cook until bubbles start to appear on the surface.  Take the cinnamon mixture in the piping bag and pipe a swirl into the pancake.  Be careful to stay at least 1 cm away from the edge of the pancake or it’ll melt off the edge.  Cook until edges are well defined and pancake is almost cooked through. Flip pancake and cook for only about 10 seconds. See picture below.

Flip it again and remove from heat.  Transfer to a serving plate and re-fill the cinnamon swirl with more cinnamon mixture.  Serve while pancakes are still warm.

Makes about 8 pancakes.


After making this recipe, I like to add a touch of extra cinnamon and a dash of nutmeg to the batter as well.  However, you can alter the content to taste. I’d also recommend serving this along side some fresh berries and without syrup – which makes it a bit too sweet for my liking.  They refrigerate nicely and need, as mentioned, only about 10-20 seconds (covered in plastic wrap) to heat.

I hope you enjoy the dish.  Please comment below or post a picture on social media using the hashtag #cocomechanelrecipe if you try this recipe out! I would love to see your re-creations.

Until next time,

xo Chanel


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