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Cinnamon swirl pancakes on a white plate
4 from 1 vote

Cinnamon Swirl Pancakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, cinnamon, pancakes
Servings: 12 pancakes
Calories: 343kcal



  • Batter for one batch of pancakes - from your favorite recipe or mix
  • 1 stick butter - softened
  • 1 cup brown sugar
  • 2 Tbsp cinnamon

Cream Cheese Icing

  • 2 cups powdered sugar
  • 2 ounces cream cheese
  • 1 teaspoon vanilla
  • 4 tablespoons milk


  • Prepare pancake batter according to direction.
  • In a large microwave safe bowl, combine the butter, brown sugar and cinnamon until smooth.
  • Microwave on high for 10 second increments until it is soft and can be squeezed through a pastry bag.
  • Transfer mixture into a pastry bag fitted with a medium tip. Or, you can use a Ziploc bag with the corner snipped off.
  • Pour pancake batter onto hot griddle.
  • Pipe cinnamon mixture onto batter in a swirl shape.
  • When pancakes are lightly browned, flip and cook until done.

Cream Cheese Icing

  • Add all of the ingredients to the bowl of an electric mixer
  • Mix until smooth.
  • If icing is too thick add more milk until desired consistency is reached.
  • Transfer the icing into another pastry bag or Ziploc bag.
  • Squeeze it over the prepared pancakes.
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  • This Recipe Can be Doubled: This is a great recipe for a crowd.  Simply increase the ingredients proportionately.
  • Add a touch Of Something Extra: Try adding some Lemon Zest or Chocolate to the Icing to Change up the taste.
  • Make Waffles: This recipe is also great for making waffles.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.