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Start by making the cinnamon filling.
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Combine softened butter with sugars and cinnamon.
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Transfer filling to a plastic baggie or pastry bag.
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To make the pancake batter, add flour, sugar, baking soda, baking powder, salt and orange zest to a large mixing bowl, and whisk to combine dry ingredients.
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Then add sour cream, melted and cooled butter, lightly beaten egg, and milk, and stir together.
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Use a 1/4 cup measuring cup to add batter to the hot griddle.
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Let the pancakes set up on the griddle for about 2 minutes, then add the cinnamon sugar swirl.
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Snip just a small corner of your cinnamon sugar baggie.
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Use the baggie like a pastry bag to make a swirl in the pancake.
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To make the swirl, push the tip of your baggie into the batter, and carefully swirl the mixture into the pancake batter.
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Once the pancakes are cooked, about 7 minutes on the first side, and 5 on the second side, remove them with a large spatula sprayed with non-stick cooking spray.
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Turn them onto the plate swirl side up.
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Work quickly when removing the pancakes; once the cinnamon sugar mixture cools on your spatula, the pancakes will start to stick.
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Before cooking the next batch of pancakes, wipe all cinnamon sugar filling from the griddle and use a new spatula, or clean all the cinnamon and sugar from your spatula so it won’t stick to the new batch.