Go Back
–+ servings
Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat
Print Recipe

Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat

These buttermilk pancakes are the perfect breakfast!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: American, Breakfast, Copycat, Pancakes
Servings: 12 pancakes
Author: Sophie May

Equipment

Ingredients

Buttermilk Pancake Ingredients:

  • 2 C all purpose flour
  • 1/4 C white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 C buttermilk
  • 1.5 tsp vanilla
  • 2 large eggs
  • 3 T salted butter melted

Cinnamon Swirl Ingredients:

  • 1/2 C salted butter melted
  • 2/3 C light brown sugar
  • 1 T cinnamon

Icing Ingredients:

  • 1 tsp vanilla
  • 1.5 C powdered sugar
  • 3 T milk
  • 4 T salted butter extremely softened, but not melted

Grandma's Maple Syrup Ingredients:

  • 2 C sugar
  • 1 C water
  • 1/4 tsp cream of tartar
  • 1 tsp maple flavor plus more if desired

Instructions

Pancake and Cinnamon Swirl Instructions:

  • Combine pancake dry ingredients together in a large bowl.
  • Mix in buttermilk, vanilla, large eggs, and butter until fully combined.
  • Let pancake batter rest for 10 minutes.
  • While batter is resting, make the cinnamon swirl.
  • Mix together all cinnamon swirl ingredients.
  • Using a funnel, pour the cinnamon swirl into a squeeze bottle. This isn't necessary, but will make life so much easier. If the ingredients thicken, the squeeze bottle should be microwaveable (double check), so nuke the bottle for a few seconds on 50% power until liquidy. Shake. Set aside.
  • Heat skillet to medium-high heat (~375°F).
  • Spray skillet with Pam.
  • Pour ~1/3 C- 1/2 C of batter onto the skillet.
  • Squeeze the cinnamon swirl in a "swirl" shape in the center out to the edges of the pancake.
  • Repeat the pour and squeeze instructions until griddle is full.
  • Flip the pancakes when small bubbles appear on the surface of the batter.
  • Shake the cinnamon swirl bottle (to ensure the ingredients haven't separated) and squeeze a generous amount onto the "done/golden brown" top side that has finished cooking.
  • Brush the cinnamon mixture all over the topside. The heat will melt the cinnamon and create almost a buttery sugar crystallization on your pancake.
  • Remove from griddle once bottom is golden brown.
  • Repeat until all batter used.

Icing Instructions:

  • Combine all icing ingredients until smooth.

Maple Syrup Instructions:

  • Bring water, sugar, and cream of tartar to a boil.
  • Once sugar is dissolved remove from the heat and add maple flavoring.

Assembly Instructions:

  • Serve pancakes with icing and maple syrup over the top.
  • If you have leftover cinnamon swirl, top your pancakes with that as well. You won't regret it!
  • Another topping you might want is butter. Enjoy!