Gluten Free Cinnamon Swirl Pancakes

A stack of cinnamon swirl pancakes drizzled with cream cheese frosting.

5 from 1 vote

These gluten free cinnamon swirl pancakes are easier to make than you think and are so soft and fluffy, with a sweet cinnamon swirl and a generous drizzle of cream cheese glaze.

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 185kcal

Author: Amanda

Ingredients

Ingredients for gluten free pancakes

300 grams gluten free all purpose flour
50 grams light brown sugar
3 teaspoons baking powder Be sure to check the baking powder is gluten free as some brands contain gluten.
¼ teaspoon salt
¼ teaspoon xanthan gum Omit if flour blend contains xanthan gum.
300 milliliters milk
2 large eggs
1 teaspoon vanilla extract

Ingredients for cream cheese frosting

60 grams butter softened
60 grams cream cheese
100 grams powdered sugar
½ teaspoon vanilla extract

Ingredients for the cinnamon swirl

60 grams butter melted
60 grams light brown sugar
2 tablespoons ground cinnamon
2 tablespoons pancake batter

Instructions

How to make gluten free pancake batter

In a large bowl mix flour, sugar, baking powder, salt and xanthan gum.
Add the milk, eggs, and vanilla extract to the dry ingredients, then mix until the batter is smooth and lump-free.
Leave the mixture to rest for at least 15-30 minutes while you make the cream cheese glaze and cinnamon sugar mixture. This will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.

How to make cream cheese glaze

Beat together the softened butter and cream cheese in a bowl.
In a microwave-safe bowl, melt the butter and cream cheese in 30-second increments, then mix.
Stir in the powdered sugar and vanilla extract and mix until smooth and lump-free.
Cover and set aside.

How to make cinnamon swirl filling

Mix the melted butter, sugar, and ground cinnamon until smooth.
Add 2 tablespoons of pancake batter and mix until fully incorporated.
Transfer the mixture to a zip-lock bag or piping bag.

Making the cinnamon swirl pancakes

The pancake batter will be thick but still pourable. If the batter is too thick, add a little extra milk.
Make a very small cut in the corner of the bag with the cinnamon mixture.
Brush your non-stick pan with a little oil or butter and set to medium heat. Don't have the pan too hot as the pancakes will cook too fast and will look ready on the outside but won't be cooked on the inside.
Pour in the desired amount of pancake mix (I use a small ladle to measure out my pancake mixture) and squeeze and pipe a cinnamon swirl in the a circular motion on the top of the pancake.
Cook for 2-3 minutes and then flip to cook on the other side. They will form small bubbles on top when the pancake is ready to be flipped and be golden brown.
With a piece of kitchen paper, wipe off any cinnamon left behind on the pan from the previous pancake before pouring the next.
Continue until all the pancake batter has been used up.
Place pancakes on a plate to cool slightly then serve with a drizzle of the cream cheese glaze.

Notes

- Tip #1: Leave the mixture to rest for at least 15-30 minutes this will result in fluffier pancakes. Letting the pancake batter sit will allow the flour to absorb the wet ingredients.
- Tip #2: The pancakes will form small bubbles on the top when the pancake is ready to be flipped. You can also take a sneak peek to check if it is golden brown by gently lifting the edge of the pancake to check before flipping it over.
- Tip #3: Wiping the surface of the pan to remove any leftover cinnamon sugar will prevent any sticking or burning.
- Tip #4: The cream cheese glaze can be reheated in the microwave if it has thickened up slightly.
- Tip #5: Always weigh ingredients using a digital scale, as this will produce the most accurate results when baking.

Nutrition