Cinnamon Swirl Pancakes With Vanilla Glaze are perfectly comforting on a crisp fall or winter morning. The end result….a stack of cinnamon deliciousness that mirrors the flavors of a sweet cinnamon roll. Then, top this plate of deliciousness with the vanilla glaze. It really doesn’t matter how you get your swirl on, just make sure there is a lot of the cinnamon goodness.ĭrizzle some leftover cinnamon swirl over the warm pancakes. After it cools, I pour it in a squeeze bottle so I can get a nice swirl going on top of the pancake.Īfter you heat and oil your nonstick double griddle, it’s time to get your swirl on. Start for the outside perimeter and swirl in….or start from the inside and swirl out.
I created the cinnamon swirl by melting the traditional cinnamon roll filling ingredients of butter, cinnamon and brown sugar in a sauce pan. This farm girl gives this cookbook two thumbs up! There are so many great recipes in it. I adapted my favorite pancake recipe from one of my favorite cookbooks, Welcome to Junior’s! Remembering Brooklyn With Recipes and Memories from Its Favorite Restaurant. I was craving a nice cinnamon roll recently and I got the idea to make a pancake taste like a cinnamon roll. Cinnamon Swirl Pancakes, a delicious play on a classic cinnamon roll made into a pancake. So enter these Cinnamon Swirl Pancakes With Vanilla Glaze. They always seemed to make a more frequent appearance around Christmas too. When I was a child, she would make cinnamon rolls AT LEAST twice a month. She doesn’t make them as often as she used to but her recipe is a winner in my book. My mom, the baking maven, as I like to call her, makes pretty amazing cinnamon rolls. Pancakes are the perfect breakfast comfort food. I am back today with another Cookbook Re-creation, which I haven’t done in a while. Cinnamon Swirl Pancakes With Vanilla Glaze are my pancake version of a nice hot cinnamon roll.Ĭinnamon rolls bring me back to my childhood. Don’t get me wrong, I love pancakes any time during the year, but the cooler weather definitely makes me want them more.
There is something about the crispness in the fall air that makes me crave pancakes. Buttermilk pancakes are swirled with cinnamon and sugar and then topped with a vanilla glaze. They’re also delicious with maple syrup, sweetened whipped cream or ice-cream.Love cinnamon rolls, then these Cinnamon Swirl Pancakes are for you. Serve your stack of pancakes hot with a good drizzle of the vanilla glaze.Keep pancakes warm in the oven on the lowest temperature while you cook the remaining pancakes. Remove pancakes from the pan once the underside is golden and the cinnamon swirl comes cleanly away from the pan.(You may need to lower the heat as you’re cooking depending on the thickness of your pan, as some can take longer to get to temperature and then be too hot later.) Flip pancakes over and leave to cook for another 2-3 minutes. Cook until you see bubbles on the surface and the underside is golden.Squeeze or pipe a swirl of the cinnamon mixture onto each pancake, starting in the middle and working your way around to the edge.Tip: It’s important that your pan is non-stick, as the cinnamon sugar mixture will stick to the surface if not. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan (this depends on your pan size & size of your pancakes, we used about 3 tbsp per pancake), leaving space between for spreading. Too cook the pancakes, heat a large non-stick pan over medium heat.Tip: It may not look as though there is enough milk at first, but keep stirring and it will combine to a lovely icing that’s thick but will drizzle beautifully. To prepare the glaze, stir together the icing sugar, milk and vanilla in a small bowl until smooth.
Transfer this mixture into a squeezy bottle or piping bag fitted with a small nozzle or with the end snipped off (you could also use a freezer bag, snipping off one of the corners.) Set aside until needed. Add 2 tbsp of the pancake batter to this and mix well to combine.
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