Cinnamon Swirl Pancakes

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If like us you can't resist a Cinnamon Roll then you really have to try this Cinnamon Swirl Pancake recipe. This recipes combines the best of two delicious breakfast treats and is one the whole family will enjoy. Not only does they look great but they taste amazing too, especially when drizzled with our cream cheese icing. 


  1. First make the batter. In a large bowl, combine the flour, baking powder and salt. In a jug mix the milk, vegetable oil and egg. Mix the wet ingredients into the dry and whisk until you have a smooth batter. Set aside.

    • 125g Plain White Flour
    • 2 tsp Baking Powder
    • ½ tsp Salt
    • 250ml Milk
    • 1 tbsp Vegetable Oil
    • 1 Egg (Free Range, Large)
  2. For the cinnamon swirl, mix together the melted butter, dark muscovado sugar and cinnamon until you have a smooth paste. Place into a piping bag and set aside.

    • 55g Unsalted Butter (Melted)
    • 90g Unrefined Dark Muscovado Sugar (we like Billington's)
    • ½ tbsp Ground Cinnamon
  3. For the glaze, gently heat the butter and cream cheese in a saucepan. Whisk in the icing sugar and vanilla until you have a smooth mixture. Set aside.

    • 60g Unsalted Butter (Softened)
    • 60g Full Fat Cream Cheese
    • 155g Icing Sugar
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  4. When you are ready to cook. Heat a frying pan on a medium high heat and wipe with some oiled kitchen paper. When hot, pour in about 60 ml of batter. Immediately pipe a swirl of cinnamon butter onto the  pancake. Wait for bubbles to form. Flip the pancake and cook for 30-45 seconds on the other side.

  5. Remove the pancake for the pan. The pancakes can be kept warm while you finish the batch.

  6. Wipe the sugar from the pan after each pancake to stop it burning.

  7. Serve the pancakes warm with the glaze.

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  • Total

    1h 30m
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