Craving cinnamon buns but don’t have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 12 pancakes |
Ingredients
- 2/3 cup packed light brown sugar
- 5 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 1/4 cups confectioners’ sugar
- 4 tablespoons unsalted butter, melted
- 3 tablespoons milk
- Pinch of fine salt
- 1 1/2 cups all-purpose flour (see Cook’s Note)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly grated nutmeg
- 1 1/4 cups milk, at room temperature
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 3 tablespoons unsalted butter, melted, plus more as needed
Instructions
- For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
- For the icing: Combine the confectioners’ sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
- For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
- Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 298 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 64 mg |
| Sodium | 182 mg |
Reviews
good
All thee components are delicious. I keep making the pancake recipe because they are so fluffy and flavorful with the nutmeg! The flavor is like a doughnut.
Structurally, to build the cinnamon swirl glazed pancake, you have to be careful and tweak the instructions a little. as you can imagine The cinnamon sugar swirl burns on the pan. And the glaze on a hot pancake slides off. Served with some salty breakfast sausage & nutty coffee this super sweet recipe is a treat
It tastes like diabetes. Save yourself the time and just eat a bowl of sugar.
They smell delicious but I could only make 2 because of the filling stuff…it went everywhere and when I was done cooking the filling was basically gone and there was a ring of missing batter where the cinnamon filling should be…I don’t know what I did wrong but either I’m an idiot of this recipe is missing something
These were a hit with the family! Very tasty way to mix up Sunday brunch. I followed the recipe exactly had no issue with burning or not be able to flip. I did use a griddle and they were perfect. My swirl wasn’t perfect but that was definitely all me, not the recipe….lol. Will definitely make again.
I was so excited about this recipe. I started with a cast iron griddle and burned it. I changed to a nonstick pan and it was better. Then when I made the cinnamon swirl, it hardened up and when it was put in the microwave, it melted. Bottom line – they were delicious, but too much work. I would rather make homemade cinnamon buns.
To give a counter perspective to the nameless person who wants things by weight – not everyone has a scale, also all butter sticks have tablespoon measure marks on there package. Please keep recipes as they are, or if you do include weight don’t lose the rest of the way we learned to measure.
Can’t wait to try this recipe!
Can’t wait to try this recipe!
It was tasty, but very hard to flip. We had to bake them instead.
Regarding the cook’s note, when will we get away from using these volume measurements and go to straight weights for measures? I’m guessing most NYT Cooking readers have a scale handy. I’d way rather confidently measure out 135g of flour vs worrying about if I’ve over or under packed the measuring cup. Don’t even get me started on the impracticalities of measuring butter by the tablespoon…
These came out fantastic! Everyone loved them! I didn’t make the glaze for them, the pancakes were sweet enough without any additional toppings. I also took the advice of another and let cook until almost done on the first side before flipping them. No issues of burnt sugar.