The Best Cinnamon Swirl Gluten-Free Pancake Recipe

Fluffy and delicious gluten-free pancakes from scratch are generally not easy to make, and rarely are they flavoured. I have finally mastered my gluten-free buttermilk pancake recipe. This is why today we’re sharing the best cinnamon swirl gluten-free pancake recipe.

We’ve shared many pancake recipes, giving you many options for your pancakes. I can assure you that each recipe is light, fluffy, delicious, and oh-so-satisfying. Check out our pancake recipes.

• The Ultimate Gluten-Free Bread Pudding Pancake Recipe
• The Ultimate Gluten-Free Buttermilk Pancake Recipe
• The Best Gluten-Free Pumpkin Spice Pancake Recipe
• The Best Gluten-Free Chicken and Waffle Recipe Ever

Know that we have also shared pancake mix reviews and the best French Toast recipe– both are great options. However, making your own cinnamon swirl gluten-free pancake recipe is next-level. Additionally, you have everything you need on hand (and mostly in your pantry) to make this recipe.

The issue with making any cinnamon swirl pancake, especially a cinnamon swirl gluten-free pancake recipe, is that the cinnamon tends to make a trench in the pancake. It will dissipate when they cook, and they tend to lose a lot of flavour. Also, they don’t look great because they have these deep ridges in them. With a lot of testing, we’ve solved those issues.

Any leftovers from our cinnamon swirl gluten-free pancakes can be frozen. I separate the pancakes with parchment paper and keep them in a freezer bag. This way, I can have gluten-free pancakes whenever I like.

If you want to mix it, you can make some with the cinnamon swirl gluten-free pancake recipe, keep some plain using the base recipe, or cook with add-ins like blueberries or gluten-free chocolate chips. This lets you have a variety of pancakes in the freezer or fridge, ready to eat.

The Best Cinnamon Swirl Gluten-Free Pancake Recipe

Ingredients:

For The Buttermilk Pancake

• 3 large eggs or 2 extra large eggs
• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
• 1 1/2 C of buttermilk*
• 1/8 c melted butter
• 2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (or any other brand of 1-1 gluten-free flour)
• 1 1/2 tbsp of baking powder
• 1 Tsp baking soda
• 3 tbsp of sugar
• Pinch of salt

*Pro Tip: By adding 1 1/2 tsp of white vinegar to milk, you can make buttermilk at home. This saves you from having to buy buttermilk.

For The Cinnamon Swirl:

• 1/8 c brown sugar
• 1/2 tbsp cinnamon
• 3 tbsp batter
• 1 tbsp 2% milk

Directions:

To Make The Buttermilk:

• Pour milk into a bowl or measuring cup and add white vinegar.
• Mix well.
• Allow it to sit for 5 to 10 minutes until it curdles, then use it in the recipe.

For the Pancake Batter:

• Preheat the oven to 250°F.
• Prepare a rimmed cookie sheet with a rack or lined in parchment, and set aside to place the pancakes on once cooked.
• In a heatproof microwavable container, melt butter in the microwave and allow to cool.
• Whisk the baking powder, sugar, baking soda, salt, and flour together in a bowl.

Pro Tip: Using a whisk helps to aerate the flour and is similar to sifting without using a sieve.

• In a separate bowl, mix the eggs, vanilla extract, buttermilk, and cooled melted butter.

Pro Tip: Do not use the butter straight out of the microwave, as it might scramble the egg mixture.

• Combine the wet ingredients into the dry and stir well. There can be some small lumps in the batter, but try to make the batter as smooth as possible.
• Allow the batter to rest, covered for 15 to 30 minutes.

Pro Tip: The longer the batter can rest, the better. This is one of our favourite gluten-free baking tips. Gluten-free flour does not absorb liquid the same way as traditional wheat flour. By letting the batter sit, it gives the gluten-free flours and starches more time to absorb the moisture. Resulting in a product that is lighter and free of that notorious gluten-free “gritty” mouth feel. That grit is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour

For The Cinnamon Swirl:

• Mix brown sugar and cinnamon in a bowl.
• Add 3 tablespoons of your pancake batter to the cinnamon sugar mixture and mix well.
• Next, add 1 tablespoon of milk to the batter as you want it slightly runnier than the main batter.

Pro Tip: If you add too much milk, you can always add another tablespoon of batter.

• Allow this batter to rest separately.
• Once the batter has rested, pour it into a piping bag or a small Ziplock bag.

Pro Tip: It is easier to get the batter into a bag by placing the bag in a large cup and folding the edge of the bag over the rim of the cup. This is so the bag is stable and you don't accidentally spill the batter.

Pro Tip: Do not cut the tip off the bag until you're ready to make your first swirl.

• Use gluten-free cooking spray, neutral oil in a spray bottle, or a bit of butter to grease your non-stick pan or griddle.
• Pour out the batter to make the desired size of pancake you want.

Pro Tip: This recipe makes approximately 12 pancakes made with 1/3 cup of batter or 10 made with 1/2 cup of batter.

• When you start to see a few bubbles on the top of the pancake, but not enough that it is ready to flip, make your swirl. Start piping the cinnamon batter from the inside and spiral out.

• Allow the pancakes to cook until the tops are evenly covered with popping bubbles. Turn the pancakes and cook until the bottom is set and golden, about 1 minute.
• Place cooked pancakes on the prepared pan in the warm oven as you finish cooking the rest of the pancakes. This will keep them all warm. Serve with your favorite maple syrup.

The Best Cinnamon Swirl Gluten-Free Pancake Recipe is reminiscent of those gourmet pancakes served at breakfast restaurants, but these are gluten-free and delicious.

The Best Cinnamon Swirl Gluten-Free Pancake Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For The Buttermilk Pancake:

• 3 large eggs or 2 extra large eggs

• 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)

• 1 1/2 C of buttermilk*

• 1/8 c melted butter

• 2 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour (or any other brand of 1-1 gluten-free flour)

• 1 1/2 tbsp of baking powder

• 1 Tsp baking soda\

• 3 tbsp of sugar

• Pinch of salt

For The Cinnamon Swirl:

• 1/8 c brown sugar
• 1/2 tbsp cinnamon
• 3 tbsp batter
• 1 tbsp 2% milk

INSTRUCTIONS/NOTES/TIPS

To Make The Buttermilk:

• Pour milk into a bowl or measuring cup and add white vinegar.
• Mix well.
• Allow it to sit for 5 to 10 minutes until it curdles, then use it in the recipe.

For The Buttermilk Pancake:

• Preheat the oven to 250°F.
• Prepare a rimmed cookie sheet with a rack or lined in parchment, and set aside to place the pancakes on once cooked.
• In a heatproof microwavable container, melt butter in the microwave and allow to cool.
• Whisk the baking powder, sugar, baking soda, salt, and flour together in a bowl.
• Pro Tip: Using a whisk helps to aerate the flour and is similar to sifting without using a sieve.
• In a separate bowl, mix the eggs, vanilla extract, buttermilk, and cooled melted butter.
• Pro Tip: Do not use the butter straight out of the microwave, as it might scramble the egg mixture.
• Combine the wet ingredients into the dry and stir well. There can be some small lumps in the batter, but try to make the batter as smooth as possible.
• Allow the batter to rest, covered for 15 to 30 minutes.
• Pro Tip: The longer the batter can rest, the better. This is one of our favourite gluten-free baking tips. Gluten-free flour does not absorb liquid the same way as traditional wheat flour. By letting the batter sit, it gives the gluten-free flours and starches more time to absorb the moisture. Resulting in a product that is lighter and free of that notorious gluten-free “gritty” mouth feel. That grit is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour

For The Cinnamon Swirl:

• Mix brown sugar and cinnamon in a bowl.
• Add 3 tablespoons of your pancake batter to the cinnamon sugar mixture and mix well.
• Next, add 1 tablespoon of milk to the batter as you want it slightly runnier than the main batter.
• Pro Tip: If you add too much milk, you can always add another tablespoon of batter.

• Allow this batter to rest separately.

• Once the batter has rested, pour it into a piping bag or a small Ziplock bag.

• Pro Tip: It is easier to get the batter into a bag by placing the bag in a large cup and folding the edge of the bag over the rim of the cup. This is so the bag is stable and you don't accidentally spill the batter.
• Pro Tip: Do not cut the tip off the bag until you're ready to make your first swirl.
• Use gluten-free cooking spray, neutral oil in a spray bottle, or a bit of butter to grease your non-stick pan or griddle.
• Pour out the batter to make the desired size of pancake you want.
• Pro Tip: This recipe makes approximately 12 pancakes made with 1/3 cup of batter or 10 made with 1/2 cup of batter.
• When you start to see a few bubbles on the top of the pancake, but not enough that it is ready to flip, make your swirl. Start piping the cinnamon batter from the inside and spiral out.
• Allow the pancakes to cook until the tops are evenly covered with popping bubbles. Turn the pancakes and cook until the bottom is set and golden, about 1 minute.
• Place cooked pancakes on the prepared pan in the warm oven as you finish cooking the rest of the pancakes. This will keep them all warm. Serve with your favorite maple syrup.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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