Cinnamon Swirl Pancakes–Gluten-Free

Cinnamon Swirl Pancakes–Gluten-Free


Pancake batter

  • 1 1/4 cup Baking Free™ gluten-free All Purpose Flour (for best results weigh flour, 1 1/4 cup = 155 g)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1 teaspoon oil

Cinnamon swirl

  • 1/2 cup butter, melted
  • 3/4 cups brown sugar, packed
  • 1 tablespoon cinnamon


  • 4 tablespoons butter
  • 2oz cream cheese
  • 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract


Pancake bater
Step 1
Prepare pancake batter: In a medium bowl whisk together flour, sugar, baking powder and salt. Whisk in milk, oil and egg until batter is mixed--there may be some lumps. Set aside. Heat oven to 350 degrees F.
Cinnamon swirl
Step 2
In a medium bowl make cinnamon filling by mixing melted butter, brown sugar and cinnamon. Pour about half of the filling into a freezer bag and cut off a small piece of a corner to make a pastry bag. Set aside.
Step 3
In a medium microwave-safe bowl, heat butter and cream cheese until melted. Whisk together until smooth. Whisk in powdered sugar and vanilla. Set aside.
Pancake batter
Step 4
Heat pancake griddle to 300 degrees or medium. Whisk batter once again. Pour 1/3 cup of batter on griddle for each pancake you are making--I started with 3 per batch. Let pancake cook until bubbles are all over top. Swirl the cinnamon filling onto the pancakes, but do not flip them. Because gluten-free pancakes are fluffier and rise more than regular pancakes, I let them cook until almost done--then I placed them on a baking sheet in a heated oven for a few minutes to finish. They did not brown but did cook through. If you flip the pancakes, the sugar in the filling melts and runs through the pancakes.
Step 5
When ready to serve, spoon warmed glaze onto the top of each pancake. Made 8 pancakes plus extra cinnamon filling.