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.)

Gluten-Free Flour Blends

[lt_recipe name=”Gluten-Free, Dairy-Free Cinnamon Swirl Pancakes with Maple Icing” servings=”15″ print=”yes” 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” ] 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.[/lt_recipe]

5 Comments

  1. Don’t these look delicious indeed- yummo!

  2. These look gorgeous Silvana! I could definitely start my day with a plate of these pancakes.

  3. Oh my goodness these look good!

  4. Could these be made with coconut oil instead of the shortening?

  5. 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 🙂