This post is sponsored by our friends at AE Dairy!
There’s just something about a warm, freshly baked cinnamon roll that feels like a weekend, and these Cinnamon Roll Buttermilk Pancakes are the perfect breakfast combo. Soft, fluffy pancakes made with AE Dairy lowfat buttermilk, which helps keep them light and airy, layered with a buttery cinnamon swirl and finished with a simple powdered sugar glaze. They have that classic cinnamon roll flavor without all the extra time, enjoy as is or pair with maple syrup for that traditional pancake feel.
TL;DR (Quick Recipe Overview)
Recipe: Cinnamon Swirl Buttermilk Pancakes
Ready In: 45 minutes
Difficulty: easy
Serves: 4-6 servings!
Staple Ingredients: AE Dairy lowfat buttermilk, flour, baking soda, cinnamon, brown sugar, butter, powdered sugar
What Makes It Special: you know the middle part of a cinnamon roll, the best part becuase it’s extra ooey gooey and loaded with frosting? Well these pancakes are basically that! Each bites has loads of the cinnamon swril mixture and they’re topped with a silky powdered sugar glaze that gives them that essential cinnamon roll flavor, we don’t even use maoke syrup!
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Looking to pair these for a fun weekend brunch? Try serving along side my Blueberry Lemon Baked French Toast Casserole, Cheesy Sausage and Egg Casserole, or with some Easy One-Bowl Fluffy Vanilla Bean Muffins! Find all of my breakfast recipes here for more inspiration!
Key Ingredients
- All-Purpose Flour: Gives structure to the pancakes. You can swap part with whole wheat flour for a slightly heartier texture.
- Granulated Sugar: Adds light sweetness to the batter. Brown sugar can be used for a deeper, more molasses-like flavor.
- Brown Sugar: Used for the cinnamon swirl to create that classic gooey filling. Dark brown sugar works great for a richer flavor.
- Cinnamon: Brings that warm cinnamon roll flavor to both the batter and swirl.
- Egg: Helps bind everything together and adds richness.
- Vanilla Extract: Adds warmth and depth to both the batter and swirl.
- Canola Oil: Keeps the pancakes soft and moist. Melted butter or a neutral oil like vegetable oil can be used instead.
- AE Dairy Lowfat Buttermilk: Keeps the pancakes light and fluffy!
- Cream or Milk: Used to loosen both the cinnamon swirl and glaze. Heavy cream gives a richer finish, while milk keeps it lighter.
- Powdered Sugar: Creates a smooth, sweet glaze.
- Butter: Used for cooking and serving. Adds flavor and helps create those golden edges. Oil can be used if preferred.
How to Make The Cinnamon Roll Pancakes
Let’s talk a little about how to make the Buttermilk Pancakes (The printable instructions are in the recipe card below.)
Quick overview:
- Mix together pancake batter.
- Prep cinnamon swirl and powdered sugar glaze.
- Cook pacakes, add cinnamon swirl.
- Top with extra cinnamon swirl and powdered sugar glaze enjoy warm!
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- In a separate bowl combine oil, vanilla, sugar, egg, and AE dairy lowfat buttermilk, whisk to combine. Combine wet and dry ingredients, mix until the mixture is combined but slightly lumpy.
- For the cinnamon swirl combine brown sugar, vanilla, cinnamon, and cream together in a mixing bowl. Whish until lumps are gone and the mixture is smooth. If desired, pour into a squeezy bottle for easy pouring, this is optional but can make the porcess cleaner!
- For the glaze combine powdered sugar, vanilla, and cream in a mixing bowl. Start with less cream and add more until desired consistency is reached. Whisk until smooth, set aside.
- Heat a large nonstick sauté pan over medium heat, add in some softened butter and let melt. Once warm scoop 1/3 cup of batter into the pan and form into a circle top with a swirl of the cinnamon sugar mixture, I use about 1-2 teaspoons per pancake. Let cook 3-4 minutes per side or until golden brown, flipping when small bubble appear on the top and the pancake releases from the pan. Repeat with remaining batter.
- Serve pancakes warm with extra cinnamon swirl and a drizzle of the powdered sugar glaze!
Fluffy Cinnamon Swirl Buttermilk Pancakes
Equipment
- Griddle or Saute Pan
Ingredients
- 1 3/4 cups All purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tbsp Cinnamon, ground
- 1/2 tsp Salt
- 1 whole Egg
- 1 tbsp Vanilla extract
- 3 tbsp Canola oil
- 3 tbsp Granulated sugar
- 1 1/2 cups AE Dairy Lowfat Buttermilk
- Butter, softened , for cooking pancakes
For the cinnamon swirl:
- 1 cup Brown sugar , packed
- 1 tsp Vanilla extract
- 2 tbsp Cinnamon, ground
- 1/3 cup Cream, or milk
For the glaze:
- 3/4 cup Powdered sugar
- 2-3 tbsp Heavy cream, or milk, use more as needed
- 1 tsp Vanilla extract
Instructions
- In a mixing bowl combine flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.1 3/4 cups All purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tbsp Cinnamon, 1/2 tsp Salt
- In a separate bowl combine oil, sugar, vanilla, egg, and AE dairy lowfat buttermilk, whisk to combine. Combine wet and dry ingredients, mix until the mixture is combined but slightly lumpy.1 whole Egg, 1 tbsp Vanilla extract, 3 tbsp Canola oil, 1 1/2 cups AE Dairy Lowfat Buttermilk , 3 tbsp Granulated sugar
- For the cinnamon swirl combine brown sugar, vanilla, cinnamon, and cream together in a mixing bowl. Whish until lumps are gone and the mixture is smooth. If desired, pour into a squeezy bottle for easy pouring, this is optional but can make the process cleaner!1 cup Brown sugar , 1 tsp Vanilla extract, 2 tbsp Cinnamon, 1/3 cup Cream
- For the glaze combine powdered sugar, vanilla, and cream in a mixing bowl. Start with less cream and add more until desired consistency is reached. Whisk until smooth, set aside.3/4 cup Powdered sugar, 2-3 tbsp Heavy cream, 1 tsp Vanilla extract
- Heat a large nonstick sauté pan over medium heat, add in some softened butter and let melt. Once warm scoop 1/3 cup of batter into the pan and form into a circle top with a swirl of the cinnamon sugar mixture, I use about 1-2 teaspoons per pancake. Let cook 3-4 minutes per side or until golden brown, flipping when small bubble appear on the top and the pancake releases from the pan. Repeat with remaining batter.Butter, softened
- Serve pancakes warm with extra cinnamon swirl and a drizzle of the powdered sugar glaze!
Notes
Notes & Tips
- Don’t overmix the batter: A few lumps are totally fine and help keep the pancakes soft and fluffy. Overmixing can make them dense.
- Keep the heat moderate: Cook on medium to medium-low heat so the cinnamon swirl doesn’t burn before the pancakes are fully cooked.
- Go light on the swirl: Too much filling can make the pancakes messy and harder to flip. A light swirl gives you that flavor without overpowering.
- Use good buttermilk: This helps give the pancakes their light, fluffy texture and slight tang. I always goes with AE Dairy lowfat buttermilk.
- Adjust consistency if needed: If your batter feels too thick, add a splash of buttermilk to loosen it slightly.
- Reheating tip: Warm leftovers in the microwave or a skillet. If they seem dry, a quick drizzle of syrup or a little butter brings them right back.
- Make it your own: Skip the glaze and serve with maple syrup, or do both for a more indulgent option!
Nutrition
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Rachel’s Chef Tips
- Thin the glaze as needed: If it gets too thick, just add a splash of milk until it’s pourable but still creamy.
- Don’t overmix the batter: A few lumps are totally fine. Overmixing will make your pancakes dense instead of soft and fluffy.
- Let the batter rest: Give it 5–10 minutes before cooking. This helps give you a better rise.
- Keep the swirl loose: If your cinnamon mixture is too thick, it won’t swirl properly. Add a splash of cream or milk so it pipes easily.
- Use medium-low heat: These cook slower than regular pancakes because of the sugar swirl. Too hot and the swirl will burn before the inside cooks through.
- Pipe the swirl, don’t pour: Use a zip-top bag or squeeze bottle for clean swirls!
- Flip once bubbles form: Wait until you see bubbles and the edges look set. Flipping too early will smear the swirl.
Frequently Asked Questions
You can, but pancakes are best made fresh. If needed, mix the dry and wet ingredients separately and combine right before cooking for the fluffiest texture.
Buttermilk really makes a difference here, it keeps the pancakes light, fluffy, and slightly tangy. In a pinch, you can add a splash of vinegar or lemon juice to regular milk.
Keep your heat at medium to medium-low and don’t add too much of the cinnamon mixture. A light swirl goes a long way and prevents it from overcooking.
Yes! Let them cool completely, then store in a freezer-safe bag. Reheat in the microwave or toaster for an easy breakfast later.
Not at all. They’re great on their own or with maple syrup, but the glaze really gives that classic cinnamon roll flavor.
Helpful Recipe Tools
- Portion Scoops: for evenly and cleaning scooping the pancake batter
- Sheet Pans: for letting the pancakes sit after cooking
- Rubber Spatulas: for mixing the pancake batter
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
