Cinnamon Swirl Pancakes–Gluten-Free
Pancake batter
  • 1¼ cup Baking Free™ gluten-free All Purpose Flour (for best results weigh flour, 1¼ cup = 155 g)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1 teaspoon oil
Cinnamon swirl
  • ½ cup butter, melted
  • ¾ cups brown sugar, packed
  • 1 tablespoon cinnamon
  • 4 tablespoons butter
  • 2oz cream cheese
  • ¾ cups powdered sugar
  • ½ teaspoon vanilla extract
Pancake bater
  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
  1. 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.
  1. 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
  1. Heat pancake griddle to 300 degrees or medium. Whisk batter once again. Pour ⅓ 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.
  2. When ready to serve, spoon warmed glaze onto the top of each pancake. Made 8 pancakes plus extra cinnamon filling.
Recipe by Baking Free at