Snickerdoodle Swirl Pancakes

These pancakes were desert more than they were breakfast. They were so good.

Most weeks we worry about how we're going to finish the pancakes, or who to give them to. I try to watch how much sugar I have so pancakes are my Sunday treat, but one batch makes more than enough for the two of us.

We had no problem finishing these.

Actually, we might have finished them a little too easily. Each night we would heat one up and add a scoop of ice cream and split it for dessert.

Like I said: SO GOOD!

I was originally planning on adding lots of cinnamon and sugar to these pancakes, and making a glaze to drizzle. But Greg had the idea to actually make a swirl in the pancakes.

He's not just good for flipping pancakes. Sometimes he has incredible ideas.

I made this glaze using just cinnamon, sugar, and water. The sugar to cinnamon ratio was about 1:6, and then I added a little bit of water and mixed until it was at a thick liquid consistency.

We then poured it into a ziploc bag as if we would be icing a cake and used this to make a swirl in each pancake. If you have a sauce bottle, like a ketchup bottle, that would be awesome! We were less prepared but would definitely use it next time!

Seriously, Greg took the time to make a swirl in each pancake. How lucky am I that he puts in all this effort so we can have Instagram perfect pictures of our pancakes??

If you're not interested in the aesthetic, you can easily just drizzle the cinnamon sugar glaze on top. We actually put more on top too, because why not?

Sunday funday is for indulging right?

Ingredients:

Pancakes

• 2 1/2 cups flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 3 Tbsp sugar

• 1 Tbsp cinnamon

• 1 1/2 cups skim milk

• 2 Tbsp low fat butter

• 2 eggs, separated

Cinnamon Glaze

• 1 Tbsp Cinnamon

• 6 Tbsp Sugar

• water

Directions:

1. Combine all dry ingredients for the pancake.

2. Add milk, butter, and egg yolks until combined.

3. Add egg whites, folding into batter until just mixed.

4. Allow batter to rest/refrigerate while you prepare the glaze. Combine the cinnamon and sugar, adding a tablespoon of water at a time and mixing until you achieve a thick liquid consistency. Pour into a sauce (squirt) bottle, or a small sandwich bag, and cut the corner.

5. In non stick skillet, add about 1/3 cup of batter for each pancake. Optional: using the bottle or ziploc bag, create a swirl with the cinnamon sugar glaze in the pancake.

6. Cook until small bubbles form, and flip, cooking on other side for about another minute.

7. Top with whipped cream and more glaze as desired.

8. We topped ours with the homemade whipped cream using heavy whipping cream. Note, we didn't add any sugar to the cream because the pancakes are already pretty sweet.

If you're having these pancakes for dinner, seriously consider topping your warm pancake with some vanilla ice cream. It's divine!