Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing
Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.
One bite of a hot-off-the-griddle pancake instantly made Isaiah want to open up a chain of gluten-free IHOPs—a regular breakfast spot for us before his gluten-free intolerance diagnosis. Perfect pancakes (and crisp waffles and fluffy biscuits) followed. Here’s my Bisquick knockoff pancake mix that you’ll need to make the Cinnamon Swirl Pancakes recipe:
SILVANA’S GLUTEN-FREE, DAIRY-FREE PANCAKE, WAFFLE AND BISCUIT MIX
Makes: About 16 cups
Prep Time: 8 minutes
10 cups (1572 g) Silvana’s Gluten-Free All-Purpose Flour
1 cup (212 g) sugar
6 tablespoons (72 g) baking powder
4 teaspoons (12 g) salt
1 cup (172 g) shortening
In a food processor, mix the flour, sugar, baking powder and salt. Add the shortening and pulse until uniform in texture. Transfer to an airtight storage container. (The mix keeps in a cool, dry place or refrigerated for up to 6 months.)
Ingredients
For the cinnamon swirl filling:
½ cup shortening, at room temperature
1 cup packed light brown sugar
1 tablespoon ground cinnamon
For the icing:
1 cup confectioners' sugar, sifted
3 tablespoons pure maple syrup
1 tablespoon water
*For the pancakes: *
2 cups gluten-free pancake mix
1½ cups dairy-free milk
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
Canola oil, for greasing
Instructions
- Make the cinnamon swirl filling: Place the butter, brown sugar and cinnamon in a large resealable plastic bag and seal. Using your hands, mash together until combined. Snip off a corner to make a 1/8-inch wide hole.
- Make the maple icing: In a small bowl, whisk together the confectioners' sugar, maple syrup and water.
- Make the pancakes: Place the pancake mix in a large bowl. In a medium bowl, whisk together the milk, eggs and vanilla. Add to the pancake mix and stir to combine. Heat a large nonstick pan over medium heat. Using a paper towel, lightly grease with oil. Pour the batter about 1?4 cup at a time onto the pan and squeeze the cinnamon sugar filling in a circular pattern to make a swirl. Cook until golden, about 2 minutes on each side. Between batches, clean your skillet by running it under hot water, dry, then lightly grease.
- Drizzle the icing over the pancakes and serve hot.
Don’t these look delicious indeed- yummo!
These look gorgeous Silvana! I could definitely start my day with a plate of these pancakes.
Oh my goodness these look good!
Could these be made with coconut oil instead of the shortening?
Is this the same recipe that was posted a few years ago? I followed my old Pinterest link to a “link not found” and had to do a search for pancakes. I want to make sure this is the same before I pass it along to gluten free friends. I am not gluten-free myself but am a pediatric OT and have many gluten free families so I like to keep a stash of “tried and true” yummy goodies for those families 🙂