Cinnamon Swirl Pancakes: The Unexpected Laundry Room Inspiration

Turns out, the pattern inside my drying machine—a perfect swirl—spurred this idea. Yep, I looked at that spin and thought, what if pancakes had that same crazy, chaotic pattern? It’s not about symmetry here. It’s about messy edges and that deep cinnamon scent catching you right as you flip them. No fancy ingredients—just a spoonful of cinnamon mixed straight into the batter, then swirling some in before pouring. That smell. Warm, spicy, almost like a cozy towel fresh out of the dryer but in pancake form. Perfect for mornings when you want breakfast that feels like a small rebellion, a little offbeat. Seems silly, but that little burst of cinnamon makes me forget about everything else. These pancakes don’t care if they look perfect—they’re about the surprise bite, the unexpected aroma, the slight chaos of cinnamon streaks in soft, tender stacks.

Swirl Cinnamon Pancakes

These pancakes are made by adding cinnamon directly into the batter and creating chaotic swirls before cooking. The batter is poured onto a hot griddle, where they cook until golden brown with visible cinnamon streaks, resulting in tender, slightly irregular-edged stacks with a warm, spicy aroma.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 190

Ingredients Equipment Method

Ingredients

  

• 1 ½ cups all-purpose flour sifted
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon mixed into batter and swirled in
• 1 ¼ cups milk warm
• 1 large egg
• 3 tablespoons unsalted butter melted

Equipment

• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons

Method

 

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and 1 teaspoon cinnamon until evenly combined. In a separate bowl or measuring jug, whisk the warm milk and egg until smooth, then stir in the melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined; the batter should be slightly lumpy.
2. Add an extra teaspoon of cinnamon directly into the batter and gently swirl with a toothpick or skewer to create chaotic cinnamon streaks without fully blending it in, producing a marbled effect.
3. Preheat a non-stick skillet or griddle over medium heat until a few drops of water dance on the surface and evaporate quickly. Lightly grease if necessary.
4. Pour approximately ¼ cup of batter onto the hot skillet, observing the chaotic cinnamon streaks spread across the surface. Let cook until bubbles form on the top and the edges appear set, about 2-3 minutes.
5. Carefully flip the pancake using a spatula and cook for another 1-2 minutes until golden brown and cooked through, with visible cinnamon streaks swirling within the surface.
6. Repeat with remaining batter, adjusting heat as needed to prevent burning. Serve the stacks warm, showcasing their irregular edges and cinnamon swirls.

Skipping the syrup today. Just trying to keep that cinnamon burst going a little longer. Maybe I’ll find more random inspiration in odd places. Or just keep making these—and hope my dryer doesn’t get jealous.