Frugal -Cinnamon Swirl Oven Pancake

Posted on October 21, 2026

This Cinnamon Swirl Oven Pancake is the ultimate weekend breakfast showstopper — a fluffy, golden skillet pancake laced with a buttery cinnamon-brown sugar swirl and baked to perfection in a hot oven. It comes together in minutes and feeds the whole family from a single cast-iron skillet. Slice it into wedges and watch everyone reach for seconds before you've even sat down.

Frugal Breakfast

Ingredients

1 cup all-purpose flour

1.5 tsp baking powder

2 Tbsp sugar

1 cup milk

1 large egg

4 Tbsp butter, divided

1 tsp vanilla extract

1/4 tsp salt

1 tsp cinnamon

2 tsp brown sugar

Instructions

1

Preheat the oven to 425ºF.

2

In a large bowl, combine the flour, baking powder, sugar, and salt.

3

In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter.

4

Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring). Let the batter sit for five minutes. Meanwhile, prepare the cinnamon swirl mixture.

5

Combine 1 tablespoon of melted butter with the cinnamon and brown sugar. Set the cinnamon mixture aside. This will be the cinnamon swirl in the pancake batter.

6

Add 1 tablespoon of butter to a 10" oven-safe skillet. Preheat the skillet on the stove top over medium theat until he butter starts to sizzle and foam. Use a brush to spread the melted butter all over the surface and up the sides of the skillet.

7

Pour the pancake batter into the preheated skillet. Drizzle the cinnamon mixture over the pancake batter and then drag a spoon through the surface to sort of swirl the cinnamon into the pancake batter.

8

Transfer the skillet to the fully preheated 425ºF oven and bake for about 18 minutes, or until puffed in the center and slightly golden brown on the outer edges. If you prefer a more browned top to the pancake, you can switch the oven to the broil setting and broil until the desired color has been achieved.

9

Slice the pancake into eight pieces and serve.

Key Points About Ingredients:

• All-purpose flour provides the structure for this thick, skillet-style pancake — avoid over-mixing to keep gluten development low and the crumb tender.
• Baking powder is the sole leavening agent here; letting the batter rest for five minutes activates it fully, giving the pancake its impressive puff in the oven.
• Brown sugar in the cinnamon swirl adds molasses depth that plain white sugar cannot replicate, creating a richer, more complex caramel flavor as it bakes.
• Dividing the butter — some into the batter, some into the swirl, and some to coat the skillet — layers fat throughout the pancake for a moist, rich crumb and crispy edges.
• Whole milk adds fat and protein that contribute to a tender texture and help the pancake brown beautifully on the edges during the high-heat bake.
• Vanilla extract rounds out the sweetness and enhances the cinnamon aroma, making the kitchen smell irresistible from the moment the skillet goes into the oven.

Key Nutritional Insights:

• Each serving provides a meaningful amount of calcium from the cup of whole milk, supporting bone health with roughly 15–18% of the daily recommended intake.
• The egg contributes high-quality complete protein and is a natural source of choline, an essential nutrient important for brain function and cell membrane integrity.
• Cinnamon is not just a flavor powerhouse — it contains polyphenol antioxidants and has been studied for its potential role in supporting healthy blood sugar levels.
• With roughly 380–420 calories per serving, this oven pancake is a satisfying, energy-dense breakfast that can keep you fueled through a busy morning.
• The butter in this recipe provides fat-soluble vitamins A, D, E, and K2, which are important for immune function, vision, and bone metabolism.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories390
• Standard DV% Daily Value*
• Total Fat17 g72 g23.61%
• Saturated Fat10 g20 g50%
• Trans Fat0 g
• Polyunsaturated Fat1 g
• Monounsaturated Fat4.5 g
• Cholesterol88 mg300 mg29.33%
• Sodium310 mg2300 mg13.48%
• Total Carbohydrate51 g275 g18.55%
• Dietary Fiber1 g28 g3.57%
• Total Sugars14 g
• Added Sugars13 g50 g26%
• Sugar Alcohal0 g
• Protein8 g50 g16%
• Vitamin D (Cholecalciferol)52 mcg20 mcg260%
• Calcium175 mg1300 mg13.46%
• Iron1.8 mg18 mg10%
• Potassium210 mg4700 mg4.47%
• Vitamin A520 mcg900 mcg57.78%
• Vitamin C (Ascorbic Acid)0 mg90 mg0%
• Vitamin E (Tocopherol)1 mg15 mg6.67%
• Vitamin K3 mcg120 mcg2.5%
• Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
• Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
• Vitamin B3 (Niacin)1.4 mg16 mg8.75%
• Vitamin B6 (Pyridoxine)0.07 mg1.7 mg4.12%
• Folate38 mcg400 mcg9.5%
• Vitamin B12 (Cobalamine)0.5 mcg2.4 mcg20.83%
• Biotin6 mcg30 mcg20%
• Vitamin B5 (Pantothenic acid)0.6 mg5 mg12%
• Choline85 mg550 mg15.45%
• Phosphorus185 mg1250 mg14.8%
• Iodine28 mcg150 mcg18.67%
• Magnesium16 mg420 mg3.81%
• Zinc0.8 mg11 mg7.27%
• Selenium14 mcg55 mcg25.45%
• Copper0.06 mg0.9 mg6.67%
• Manganese0.3 mg2.3 mg13.04%
• Chromium2 mcg35 mcg5.71%
• Molybdenum8 mcg45 mcg17.78%
• Chloride180 mg2300 mg7.83%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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