Brown Sugar Cinnamon Swirl Pancakes

 

Ingredients

For the Pancakes:

1 cup (120g) all-purpose flour
2 tbsp (25g) granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (180ml) buttermilk
1 large egg
1 tbsp (14g) unsalted butter, melted
1 tsp vanilla extract
For the Swirl:

¼ cup (57g) unsalted butter, melted
¼ cup (50g) packed dark brown sugar
1 tsp ground cinnamon
To Serve:

Maple syrup
Whipped cream (optional)
Instructions

Make the Swirl: In a small bowl, stir together melted butter, brown sugar, and cinnamon until smooth and thick like honey. Pour into a small zip-top bag, seal, and snip off one bottom corner to create a simple piping tool. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
Mix Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth and slightly frothy.
Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until no dry flour remains—don’t overmix. A few lumps are fine; they keep the pancakes soft.
Heat the Skillet: Place a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Let it warm up for 2 minutes.
Cook the Pancakes: Pour about ¼ cup of batter onto the hot skillet for each pancake. As soon as the batter hits the pan, pipe a spiral of the cinnamon mixture directly onto the center of each pancake—it will spread slightly as it cooks.
Flip When Ready: Wait until bubbles form on top and the edges look set and slightly dry (about 2–3 minutes). Flip carefully and cook another 1–2 minutes until golden brown and cooked through.
Serve Warm: Stack pancakes on a plate, drizzle generously with maple syrup, and add a dollop of whipped cream if you’d like. Enjoy immediately while warm and gooey.
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