Gluten Free Cinnamon Swirl Pancakes
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 cup Gluten Free Plain Flour (I always Use Doves Farm)
  • 2 tsp Gluten free Baking Powder
  • ½ tsp salt
  • 1 cup milk
  • 1 Tbsp canola oil
  • 1 large egg, lightly beaten
  • (OR use a boxed Gluten Free Pancake Batter)
  • ½ cup butter, melted
  • ¾ cup packed brown sugar
  • 1 Tbsp ground cinnamon
  • 4 Tbsp butter
  • 2 ounces cream cheese
  • 1¼ cups powdered sugar
  • 1 tsp vanilla extract
  1. Prepare Cinnamon Filling first:
  2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
  3. Prepare Pancake batter:
  4. In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened.
  5. OR If using a boxed mix, prepare according to package directions.
  6. Prepare Cream Cheese glaze:
  7. In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  8. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about ½ cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more.
  9. Serve with a drizzle of the cream cheese glaze.
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