Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 tbsp softened butter (for swirling)
- 1/4 cup brown sugar (for swirling)
- Optional: Cream cheese frosting, chopped pecans, maple syrup
Instructions
- Mix dry ingredients: flour, 1/4 cup brown sugar, baking powder, baking soda, salt, and 1 tsp cinnamon in a bowl.
- In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
- Combine wet and dry ingredients—do not overmix.
- Heat griddle or skillet over medium; brush with oil.
- For each pancake, pour ~1/4 cup batter, then dollop softened butter mixed with 1/4 cup brown sugar and 1 tsp cinnamon on top.
- Use a knife to swirl the topping into the batter.
- Cook until bubbles form, then flip and cook 1–2 minutes more.
- Serve warm with frosting, nuts, and syrup.
Notes
- For extra richness, swap buttermilk with milk + 1 tbsp lemon juice, let sit 5 minutes.
- Swirl more cinnamon-sugar for a spicier kick—or less for a milder flavor.
- Make ahead: Freeze cooked pancakes and reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 Kcal
- Sugar: 14g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
