It’s the classic *food porn* dilemma — you see something that looks amazing, but you figure there’s no way you can make it look THAT good. Well, I took that leap of faith for you, and I can say with confidence you don’t need to worry.

While the gooey cinnamon glaze makes it almost impossible to make perfect swirls, the taste of caramelized cinnamon sugar and cream cheese frosting will help ease any disappointment over your lack of Instagram-worthy pics. You just make the pancake batter like you normally would, then swirl in the cinnamon sugar filling while the first side of the pancake is cooking. Then just drizzle and/or pour cream cheese frosting on top and you have a great start to your day. Plus it’s nonfat! (Just kidding, so much fat).

Cinnamon Swirl Pancakes

  • Prep Time:15 minutes
  • Cook Time:10 minutes
  • Total Time:25 minutes
  • Servings:About 8 pancakes
  • Easy


  • 2 cup pancake batter mix (Bisquik works)
  • 2 eggs
  • 1 cup milk
  • 8 tablespoon unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 tablespoon cinnamon
  • 2 oz cream cheese, at room temperature
  • 1 cup cup powdered sugar
  • 1/2 teaspoon vanilla extract
Photo by Kristen Eisenhauer
  • Step 1

    Combine pancake batter mix, milk, and eggs in large mixing bowl and set aside.

    Photo by Kristen Eisenhauer
  • Step 2

    Melt 4 tablespoons (half stick) of unsalted butter in microwave and combine with brown sugar and cinnamon. Mix and transfer into a large ziplock bag.

    Photo by Kristen Eisenhauer
  • Step 3

    In a small pan, melt butter over low heat then whisk in cream cheese, powdered sugar, and vanilla extract until smooth. Set aside while cooking pancakes.

  • Step 4

    Cut small hole in bottom corner of ziplock bag with brown sugar cinnamon mixture.

    Photo by Kristen Eisenhauer
  • Step 5

    Heat a large nonstick pan over medium-heat and coat with butter or nonstick cooking spray. Make a small circle of batter on middle of pan.

    Photo by Kristen Eisenhauer
  • Step 6

    Carefully draw a cinnamon swirl on the pancake by squeezing the cinnamon sugar mixture out of the small hole on the ziplock bag.

    Photo by Kristen Eisenhauer
  • Step 7

    arefully flip the pancake. Try to preserve that swirl shape as best as you can.

    #SpoonTip: This is often what it looks like. Again, don’t worry if it’s a little messy.

    Photo by Kristen Eisenhauer
  • Step 8

    When the pancake is cooked through and a light golden color, transfer to a plate. Add cream cheese frosting to taste and enjoy.

    #SpoonTip: Wipe down pan with a paper towel before making next pancake to remove any excess cinnamon sugar on the pan.

    Photo by Kristen Eisenhauer