Okay, so, Cinnamon Pancakes! Seriously, who doesn’t love ’em? I still remember being a little kid, waking up on Saturday mornings to the smell of cinnamon wafting from the kitchen. My dad would be at the stove, flipping stacks of these golden beauties. They were never perfect circles, but man, did they taste amazing! That’s what I’m aiming for here – that same cozy, comforting taste, but without all the fuss.
And trust me, this recipe? It’s EASY. Like, ridiculously easy. I’ve been making pancakes for, well, let’s just say a *long* time (oops, I’m old!), and this is my go-to when I want something quick, flavorful, and guaranteed to please. We’re talking fluffy, cinnamony goodness in under 30 minutes. Seriously, you gotta try these! They’re about to become your new weekend (or weekday, I won’t judge!) breakfast staple.
Why You’ll Love This Cinnamon Pancakes Recipe
Seriously, get ready to fall in love! These cinnamon pancakes are just… perfect. Here’s why:
Quick and Easy Cinnamon Pancakes
We’re talking from-bowl-to-table in minutes, people! This isn’t an all-day affair. Perfect for busy mornings (or when you’re just plain lazy, like me sometimes!).
Deliciously Fluffy Cinnamon Pancakes
Oh my gosh, the *flavor*. That warm cinnamon spice combined with the light, fluffy texture? It’s a match made in breakfast heaven. Trust me on this one!
Cozy Breakfast with Cinnamon Pancakes
There’s just something about cinnamon pancakes that screams “cozy weekend morning,” ya know? Grab a cup of coffee, snuggle up, and enjoy the simple things. It’s the best!
Ingredients for Cinnamon Pancakes
Okay, let’s gather our goodies! Here’s what you’ll need to whip up these amazing cinnamon pancakes. Don’t worry, it’s all pretty basic stuff you probably already have!
- Grab 1 and 1/2 cups of all-purpose flour. I usually just use regular, plain ol’ flour for this!
- You’ll also need 3 and 1/2 teaspoons of baking powder. This is what gives ’em that amazing fluff!
- Don’t forget 1/4 teaspoon of salt. Just a pinch!
- A tablespoon of white sugar adds a touch of sweetness.
- Pour in 1 and 1/4 cups of milk. Any kind works, really!
- Crack in 1 large egg. Make sure it’s a *large* one!
- Melt 3 tablespoons of butter. I usually do this in the microwave – easy peasy!
- Now for the star: 1 teaspoon of ground cinnamon. Mmm, that warm, spicy goodness!
- And finally, 1/2 teaspoon of vanilla extract. Just a little splash for extra flavor!
See? Nothing too crazy! Now, let’s get cooking!
How to Make Cinnamon Pancakes
Alright, let’s get down to business! Making these cinnamon pancakes is seriously a breeze. Just follow these steps, and you’ll be chowing down in no time!
Preparing the Cinnamon Pancake Batter
First things first, grab a big bowl. In it, whisk together 1 and 1/2 cups of flour, 3 and 1/2 teaspoons of baking powder, 1/4 teaspoon of salt, and that tablespoon of sugar. Get all the dry stuff happy together!
Now, in a *separate* bowl (important!), whisk together 1 and 1/4 cups of milk, one large egg, and 3 tablespoons of melted butter. Make sure the butter isn’t too hot, or you might cook the egg! We don’t want scrambling action here.
Okay, ready? Pour the wet ingredients into the bowl with the dry ingredients. Now, gently stir. And I mean *gently*. Don’t overmix! A few lumps are totally fine. Overmixing makes tough pancakes, and nobody wants that, right? We’re going for fluffy!
Finally, stir in that teaspoon of cinnamon and 1/2 teaspoon of vanilla extract. Mmm, it’s starting to smell amazing already!
Cooking Your Cinnamon Pancakes to Perfection
Now, this is important: Heat up your griddle or frying pan over medium heat. I like to use a lightly oiled griddle – just a little spritz of cooking spray or a dab of butter works great. Make sure it’s nice and hot before you start! A good test is to flick a little water on it; if it sizzles, you’re good to go!
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Don’t overcrowd the pan! Give ’em some space to spread out.
Cook for about 2-3 minutes per side, or until they’re golden brown and cooked through. You’ll see little bubbles forming on the surface – that’s your cue to flip ’em! Careful, they might splatter a bit!
Once they’re golden brown on both sides, they’re done! Serve ’em up immediately with your favorite toppings. Yum!
Tips for the Best Cinnamon Pancakes
Want to take your cinnamon pancakes from “good” to “OMG amazing”? Here are a few little tricks I’ve learned over the years!
Cinnamon Pancakes Batter Consistency
Okay, so the batter should be thick enough to pour easily, but not so thick that it’s like cement! A few lumps are totally fine – even desirable! Don’t overmix, or you’ll end up with tough pancakes. Seriously, a little lumpy is way better than overmixed!
Achieving Golden Brown Cinnamon Pancakes
Patience, my friend! Low and slow is the name of the game. Keep your griddle at medium heat, and don’t rush it. If the pan’s too hot, the pancakes will burn on the outside before they’re cooked on the inside. Trust me, evenly golden brown is what you’re after!
Cinnamon Pancakes Variations
Okay, so you’ve mastered the basic cinnamon pancakes? Awesome! Now, let’s get a little crazy and mix things up! The possibilities are endless, seriously!
Adding Fruit to Your Cinnamon Pancakes
Oh man, fruit! My favorite! Throw in a handful of fresh blueberries for a burst of juicy sweetness. Or, slice up a banana and add it to the batter – so good! Raspberries, strawberries… whatever you’re in the mood for! Just toss ’em in!
Spice Up Your Cinnamon Pancakes
Want to kick things up a notch? Add a pinch of nutmeg or cardamom to the batter along with the cinnamon. Trust me, it adds a whole new level of warm, spicy goodness. Or, for a real treat, try a dash of pumpkin pie spice! Wow!
Serving Suggestions for Cinnamon Pancakes
Alright, you’ve got a stack of fluffy cinnamon pancakes… now what? Toppings, of course! And maybe a side or two to make it a real feast. Let’s get creative!
Toppings for Cinnamon Pancakes
Oh, the possibilities! Classic butter and syrup are always a winner. But how about fresh fruit? Strawberries, blueberries, raspberries… yum! Whipped cream? Yes, please! A dusting of powdered sugar? So pretty! Get wild!
Sides to Serve with Cinnamon Pancakes
Want to make it a full-on brunch? Crispy bacon is *always* a good idea. Or maybe some savory sausage. A fresh fruit salad adds a healthy touch. Honestly, anything goes! It’s your breakfast, your rules!
Storing and Reheating Cinnamon Pancakes
Made too many cinnamon pancakes? No problem! Leftovers are totally a thing (if they last that long, haha!). Here’s how to keep ’em fresh and reheat ’em like a pro!
How to Store Leftover Cinnamon Pancakes
Just let your cinnamon pancakes cool completely, then stack ’em in a ziplock bag or airtight container. Pop ’em in the fridge, and they’ll be good for about 2-3 days. Easy peasy!
Reheating Your Cinnamon Pancakes
Okay, so you’ve got cold pancakes… now what? The microwave works in a pinch – just zap ’em for 20-30 seconds. But my *favorite* way? The toaster! Seriously, pop ’em in the toaster for a minute or two, and they’ll come out warm, crispy, and delicious. Trust me on this one!
Nutritional Information for Cinnamon Pancakes
Okay, so you’re curious about the nutritional info for these cinnamon pancakes? Awesome! But, gotta give you the disclaimer first: This is just an estimate, okay? It can totally change depending on the exact ingredients you use (different brands, different sizes of eggs, you get the idea!).
So, I can’t give you *exact* numbers, but just keep in mind that things like the type of milk you use (whole, skim, almond, etc.) and how much syrup you pour on top will make a difference. Use this as a general guide, but always listen to your body and make choices that feel good for you!
Frequently Asked Questions About Cinnamon Pancakes
Got questions about making the *best* cinnamon pancakes ever? I got you! Here are a few of the most common questions I get asked, so you can pancake like a pro!
Can I use a different type of flour for Cinnamon Pancakes?
Totally! While I usually stick to all-purpose flour for these cinnamon pancakes, you can definitely experiment. Whole wheat flour will give them a nuttier flavor and a slightly denser texture. Just keep in mind you might need a *tiny* bit more milk to get the batter to the right consistency. Gluten-free flour blends also work great! Just follow the package directions, as they can sometimes be a little different.
How can I make my Cinnamon Pancakes more fluffy?
Ah, the million-dollar question! A few things will help you achieve maximum fluffiness. First, don’t overmix the batter! Seriously, a few lumps are your friend. Second, make sure your baking powder is fresh – that’s what gives ’em lift! And third, let the batter rest for 5-10 minutes before cooking. This gives the gluten a chance to relax, resulting in lighter, fluffier cinnamon pancakes. Winning!
Can I freeze Cinnamon Pancakes?
You betcha! Freezing is a great way to have cinnamon pancakes on hand for a quick breakfast anytime. Just let them cool completely, then stack them with a piece of parchment paper between each pancake to prevent sticking. Pop ’em in a freezer bag, and they’ll be good for up to 2-3 months. When you’re ready to eat, just reheat them in the toaster or microwave. Easy peasy!
Enjoy Your Homemade Cinnamon Pancakes!
Okay, so what are you waiting for?! Seriously, go make these cinnamon pancakes! I promise, you won’t regret it. And hey, if you try ’em, let me know what you think! Rate the recipe or leave a comment – I’d love to hear how they turned out for you! Happy pancake-ing!
Print
Unbelievably Delicious Cinnamon Pancakes in Just 30 Mins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Description
Fluffy and flavorful cinnamon pancakes perfect for a cozy breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Stir in cinnamon and vanilla extract.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust cinnamon to your preference.
- Top with butter, syrup, fruit, or whipped cream.
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
