Cinnamon Swirl Pancake Bake — Simple, Cozy Breakfast Recipe

 

If you’re looking for an easy breakfast that feels special without any fuss, this Cinnamon Swirl Pancake Bake is a perfect choice. It has all the flavour of warm cinnamon‑roll pancakes, but it bakes in one dish — no flipping, no standing at the stove, and no morning rush. Soft, fluffy pancake layers meet a buttery cinnamon swirl that melts into every bite, creating a comforting breakfast that fills your kitchen with the most amazing aroma.

This is a great recipe for weekends, holidays, or anytime you want a simple breakfast that still feels a little indulgent. Serve it warm with maple syrup, fresh fruit, or a dusting of icing sugar for a cozy start to the day.

 

Happy Shrove Tuesday, or Pancake Day as it has always been referred to in my home.  When I was a child this was the only time our mother every made pancakes for us. We did not ever get them at any other time of the year. I am not sure why.

When my children were growing up, pancakes were a pretty standard Saturday morning breakfast in our home and always when they had a guest to stay overnight.   And yes, we always had them for supper on Shrove Tuesday to carry on the tradition.

When I was in the U.K. I fell in love with their pancakes, which were more like crepes. Served sprinkled with sugar and a squirt of lemon juice they were fabulous. You can find a tutorial on how to make them here.

I just love pancakes of any kind. This recipe I am sharing today was inspired by one I saw on Donna Hay. Hers used a packaged pancake mix. I chose to make my own pancake batter from scratch and I doubled the amounts of the cinnamon swirl.

The end result was a delicious, moist baked buttermilk pancake with a beautiful texture and fabulous cinnamon flavor.  This went down a real treat cut into squares with some butter on top and a tasty drizzle of pure Maple Syrup!

 

INGREDIENTS REQUIRED

TO MAKE

CINNAMON SWIRL PANCAKE BAKE

Pretty simple ingredients. Put together in a simple and delicious way.

• 175g plain flour (1 1/2 cups)
• 2 TBS sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 large free range egg
• 240ml buttermilk (1 cup)
• 2 TBS butter melted
• Maple syrup and butter to serve

For the cinnamon swirl:

• 2 TBS pure Maple syrup
• 4 TBS soft light brown sugar
• 2 tsp ground cinnamon

  

Do not use self rising flour for this batter. The leavening ingredient measures would not be correct.

I use fine granulated sugar for the batter. In the U.K. use caster sugar.

Check that your baking powder and soda are within date and fresh.

Try to use real buttermilk. If you don't have any and can't get any you can make a good substitute by whisking together equal parts of sour cream or plain yogurt and full fat milk. Leave to clabber for 5 minutes. You can also use 1 TBS of lemon juice or white vinegar whisked together with full fat milk, but this is not my preferred method. I prefer the first.

Rub the brown sugar for the cinnamon drizzle to get out any lumps. Use Pure Maple Syrup and not pancake syrup. The two are not the same.

 

HOW TO MAKE

CINNAMON SWIRL PANCAKE BAKE

This only looks complicated. It is really very easy to make.

1. Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside. (I crumple up the paper really well and then uncrumple it. This usually makes the paper fit the baking pan perfectly without any folding, etc.)
2. Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside. (The mixture will be really thick at first but loosens up a bit upon standing.)
3. Whisk the flour, soda, baking powder, sugar and salt together in a bowl. (This helps to distribute the leavening evenly throughout.)
4. Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together just to combine. (Resist the impulse to overmix. A few lumps are desirable.)
5. Spread this batter in the prepared sheet pan. (I use a rubber spatula to get it right to the edges.)
6. Drizzle the cinnamon swirl mixture over top in a decorative manner. (You can get artsy here. I use a small spoon.)
7. Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away. (A toothpick inserted will come out clean.)
8. Remove from the oven.
9. Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling. (Delicious!!)

Sausage and/or bacon go really well with this!

 

HINTS AND TIPS FOR 

MAKING GREAT PANCAKES EVERY TIME

• Check the freshness of your baking powder and baking soda before you start. Make sure it is within date for the perfect rise.
• Whisk all of your dry ingredients together thoroughly to make sure that all of the leavening is evenly distributed.
• Have all of your ingredients at room temperature.
• Try to use real buttermilk if you can. If you must substitute the one where you mix together equal parts of full fat yogurt/sour cream and whole milk is the preferred substitute for real success.
• Do not over mix your batter.  A few lumps are okay.
• If you have the time let your batter sit for about 15 to 30 minutes before using.

 

FREQUENTLY ASKED QUESTIONS

CAN THESE BE MADE AHEAD OF TIME?

Yes you can make and bake this pancake ahead of time.  Simply bake and then store at room temperature for up to 24 hours. Cut into servings, heat briefly in the microwave and serve.

CAN THIS RECIPE BE DOUBLED?

Yes you can double the recipe. I would suggest baking it in two quarter sheet pans so that the timings remain the same.

CAN THIS BE FROZEN?

Yes, you can freeze these. Cut into individual servings and place into an airtight container with wax paper in between each pancake serving. Label and date. They will keep frozen for up to three months.  You can reheat them briefly in the microwave or toaster to eat. Great for a quick breakfast.

HOW LONG WILL THESE KEEP?

They will keep for up to 4 days at room temperature.

 

A FEW MORE 

PANCAKE RECIPES TO ENJOY

We love pancakes in this house. Here are a few other recipes you might also like to try! 

RICE PUDDING PANCAKES - All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg, vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with  a delicious sweet/tart blueberry syrup!

FLUFFY RICOTTA PANCAKES -  These fluffy pancakes have a deliciously creamy texture. They make a particularly scrumptious breakfast for that special someone in your life, but they also make a delicious dessert when topped with sweetened whipped cream!

 

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Yield: 6 servings

Author: Marie Rayner

Cinnamon Swirl Pancake Bake

Prep time: 15 MinCook time: 16 MinTotal time: 31 Min

This delicious pancake bakes in one go in the oven. Mix the batter. Pour it into the pan. Drizzle the cinnamon maple swirl over top. Bake. Easy Peazy. Cut into squares and serve hot with some additional maple syrup drizzled over all.

Ingredients

• 175g plain flour (1 1/2 cups)
• 2 TBS sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 large free range egg
• 240ml buttermilk (1 cup)
• 2 TBS butter melted
• Maple syrup and butter to serve

For the cinnamon swirl:

• 2 TBS pure Maple syrup
• 4 TBS soft light brown sugar
• 2 tsp ground cinnamon

Instructions

1. Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside.
2. Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside.
3. Whisk the flour, soda, baking powder, sugar and salt together in a bowl.
4. Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together Just to combine.
5. Spread this batter in the prepared sheet pan.
6. Drizzle the cinnamon swirl mixture over top in a decorative manner.
7. Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away.
8. Remove from the oven.
9. Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling.

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