Your mother simply called and she’s requesting these Cinnamon Swirl Pancakes for breakfast on Sunday. These pancakes are sweet and cinnamon-y, fluffy and crispy-edged, simply what every mother and weekend morning deserves.

Today, for your weekend pleasure, I serving up the most epic cinnamon swirl pancakes.

We’re talking cinnamon rolls meet pancakes in the most satisfying fashion. However if you actually want to turn these into cinnamon roll pancakes, then whip up a short cream cheese glaze and drizzle over top.

I decide that this Mother’s day I want you to have pancakes. Pancakes caramelized from a brown sugar cinnamon swirl. Preferably served in bed. And if it’s it’s not to much trouble, then perhaps a mimosa to wash it all down? Breakfast tray is optional. However coffee in bed is a must.

Okay, so maybe this is what I want. A girl can dream.

To Make These Cinnamon Swirl Pancakes Gather:

unbleached all-purpose flour
granulated sugar
baking powder
milk
eggs
vanilla

for the cinnamon sugar swirl:

dark brown sugar
butter
cinnamon

Preheat your griddle to 350℉ to 400℉ (or 180℃ to 200℃).

In a medium bowl whisk together the 2 cups flour, 1 tablespoon of both sugar and baking powder and a teaspoon of kosher salt.

Whisk to combine.

Next, pour in the 2 cups of milk.

Crack in both eggs and 1/2 teaspoon of vanilla extract.

Then whisk until the wet ingredients are incorporated into the dry, pour in the tablespoon of melted coconut and set aside.

In a small saucepan, melt the 1/2 cup (1 stick) of unsalted butter and stir in the 3/4 cup of dark brown sugar and rounded tablespoon of cinnamon.

I pour it into a reusable squeeze bottle, which will make it a whole lot easier to drizzle into a spiral. Otherwise you can pour into a ziplock baggie and snip the corner. I use a bottle like this (affiliate).

Preheat a griddle to 400° and grease with coconut oil. Pour 1/3 cup of the pancake batter on to your griddle.

Now that the batter has spread out, start in the center, and then drizzle the brown sugar and cinnamon mixture in a spiral design.

Then, once the bubbles pop and stop filling back in, flip and cook for and additional 1 to 3 minutes.

You want the brown sugar mixture to have a chance to caramelize.

YUM!

Next, transfer the pancakes onto a rimmed metal sheet pan and keep hot in a 250° oven.

Lastly, stack then butter and drizzle with real maple syrup.

Tender, fluffy pancakes with crispy, caramelized brown sugar edges. Trenches reliable for holding melted butter and maple syrups. Cinnamon swirl pancakes will change your life!