If you’ve ever been the type to choose waffles over pancakes… that changes today. These Cinnamon Swirl Pancakes made with Krusteaz Mix are unbelievable and will change the way you prepare boxed pancake mix from now on.

Cinnamon Swirl Pancakes | The Squeaky Mixer

Piping The Swirl

The classic cinnamon bun swirl effect that we get with each of these pancakes is debatably the most enticing part. If you aren’t quite experienced in working with piping bags, don’t worry. You can allow the cinnamon sugar filling to set for a bit before piping onto the pancakes.

This will give the melted butter in the mixture enough time to cool down and even solidify a bit so that the mixture is not extremely runny as you go to pipe it onto the pancake. Having a thicker mixture will give you more control over your piping.

I found it best to not squeeze the piping bag, but instead to let gravity do its thang. The cinnamon sugar mixture will naturally, slowly begin to fall out of the piping bag when held over the pancake. Instead of focussing on squeezing it out, draw your attention to the direction in which you’re piping and complete the swirl in nice even spaces.

I am so honored to be able to work with Krusteaz to help bring you all this delicious recipe but if I were to be brutally honest…Krusteaz is seriously my favorite brand of pancake mix on the market. You only need to add water, the texture is so much fluffier and melt-in-your-mouth than other brands, and the buttermilk flavor is unmatched. Even if I didn’t have the privilege of working with them, I’d still rant on about how superior their product is versus other store bought brands.

Cinnamon Swirl Pancakes

4 from 6 votes

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

12-14

servings

Cooking time

minutes

Cook Mode

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Ingredients

2 cups 2 Krusteaz Buttermilk Pancakes dry mix
1 1/3 cups 1 1/3 cold water
Cinnamon Swirl Filling
2/3 cup 2/3 unsalted butter, melted
1 cup 1 light brown sugar
2 Tbsp. 2 ground cinnamon
Vanilla Glaze
1 1/2 cups 1 1/2 confectioner’s sugar
3-5 Tbsp. 3-5 water
1 tsp. 1 vanilla extract

Directions

Prepare the pancake batter according to the directions on the box. The required amount in the recipe above yields about 12-14, 4″ pancakes. You can adjust the amounts to yield a smaller or larger amount. Set aside.
In a separate, medium sized bowl, combine all of the ingredients for the cinnamon swirl filling. Whisk to combine then transfer to a piping bag.
Heat a large pan or skillet over low to medium heat. If you are using a griddle, heat the surface to 250 degrees F.
Lightly grease the surface with butter then scoop about 1/4 of batter onto your heated cooking surface.
Pipe a swirl of the cinnamon sugar filling on each pancake starting on the outside, slowly swirling your way inward. If your cinnamon swirl mixture is too hot, place it in the fridge for a few minutes to firm up a bit and make your piping cleaner.
Once the pancakes began to slightly bubble on the top and the bottoms have browned nice and golden, flip each one and allow the other sides to cook evenly.
Once the pancakes have been cooked to perfection and are golden brown on each side, remove from heat.
Repeat these steps until all of the batter has been used up.
To make the glaze, add the confectioner’s sugar into a small bowl and add the water 1 Tbsp. at a time until the mixture is nice and smooth. Add in the vanilla. If the mixture is too thin, add 1 tablespoon of confectioner’s sugar at a time until it has thickened.
Drizzle the vanilla glaze and maple syrup over each pancake and enjoy!