Brown Sugar Cinnamon Swirl Pancakes
Ingredients:
- 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
Directions:
1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
4. In a small bowl, mix melted butter, dark brown sugar, and cinnamon to create the swirl mixture.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
6. Pour about ¼ cup of pancake batter onto the skillet for each pancake.
7. Quickly drizzle about 1 tablespoon of the swirl mixture over the batter in a spiral pattern.
8. Using a toothpick or skewer, gently swirl the cinnamon mixture into the batter.
9. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
10. Flip and cook for another 1-2 minutes until golden and cooked through.
11. Repeat with remaining batter and swirl mixture.
12. Serve warm with maple syrup.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
Tips:
Use room temperature ingredients for a smoother batter and better rise.
Swirl the cinnamon mixture gently to avoid overmixing and losing the pattern effect.