Cinnamon Pancakes
These cinnamon pancakes are a simple upgrade to your classic homemade pancakes. And with the suggested vanilla cinnamon butter and cinnamon syrup, you’ll be loving these in no time, wondering how you ever lived without them.
Homemade fluffy pancakes are a treat—and they’re surprisingly easy to make. Not long after I moved in with my boyfriend (now husband), we realized how much we both loved cinnamon. So, one morning I wondered how sprinkling some into our pancake batter would be.
And it was delicious, but we wanted more, so the next time, we added more cinnamon! While that simple addition of cinnamon to the batter is delectable, we thought we’d go another layer with cinnamon in the butter and then eventually I tried a homemade recipe for cinnamon syrup.
In truth, any one of these is delicious, so don’t feel obligated to do all three. If you love cinnamon, however, and have a little extra time, this trifecta of cinnamon flavor is delectable and worth the bit of effort!
CONTENTS
Cinnamon Pancakes
These cinnamon pancakes have ground cinnamon mixed right into the batter, so you get that warm, sweet spice in every bite. The brown sugar adds a little extra sweetness, while the fluffy texture makes them just as delicious as classic homemade pancakes.
I love serving them with cinnamon vanilla butter and a drizzle of homemade cinnamon syrup for even more cinnamon flavor. You can make all three components for a special weekend breakfast or keep things simple with just the pancakes and butter.
Unlike cinnamon roll pancakes, which typically feature a filling piped into a cinnamon swirl, these cinnamon pancakes get their flavor from ground cinnamon mixed directly into the batter. That means every bite has warm cinnamon flavor without an extra filling to prepare. The cinnamon vanilla butter and homemade cinnamon syrup add even more flavor while keeping this recipe simple.
Ingredients for Cinnamon Pancakes
Cinnamon Pancakes
- Milk (any variety)
- Egg
- All-Purpose flour
- Brown Sugar
- Baking Powder
- Ground Cinnamon
- Salt
- Butter
Vanilla Cinnamon Butter
- Butter, softened
- Powdered Sugar
- Ground Cinnamon
- Vanilla Extract
- Salt
How to Make Cinnamon Pancakes from Scratch
Mix Pancake Ingredients
Combine milk and egg in a blender and puree on high for 15 seconds until frothy. Add flour, brown sugar, baking powder, cinnamon, and salt. Puree again.
Cook Pancakes
Pour batter into 3-4″ pancakes on a buttered hot griddle or skillet. Cook for 2 to 3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown.
Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the pancakes are cooked through. Remove to cooling rack and continue cooking remaining batter.
Make Cinnamon Vanilla Butter
Meanwhile, beat or blend softened butter, powdered sugar, cinnamon, vanilla, and salt until smooth and creamy. This can also be done ahead of time, but I find it easy enough to do while the pancakes are cooking.
Can you make these cinnamon pancakes without a blender?
Yes! To make cinnamon pancakes without a blender, whisk or beat the milk and egg together in a mixing bowl until well combined. In a separate bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing, which can make pancakes dense instead of fluffy.
Tips for Making the Best Cinnamon Pancakes
Don’t Cook Pancakes too Hot
If your griddle is too hot, you’ll burn the outsides without fully cooking the center. Medium heat is high enough.
Mix Wet Ingredients First
Make sure to completely mix the egg and milk first before adding any dry ingredients. This fully whisks the egg and you don’t run the risk of overdeveloping the gluten in the flour.
Don’t Flip Pancakes Too Early
Wait until the edges look set, there are little bubbles on top, and the underside is light brown before flipping.
Don’t Press Down on Your Pancakes
Don’t press down on your pancakes after you flip them as this will deflate the air pockets, which make pancakes fluffy!
How to Serve Cinnamon Pancakes
The best way to serve pancakes depends on your tastes. I, for example, like to put the butter on right away so its melted in. Then I drizzle the syrup just before I eat them, so the syrup doesn’t soak into the pancake much.
My husband, however, wants the syrup infused in his pancakes, so he puts it on straightaway. And he’s been known to poke holes in his pancakes to really let the syrup soak in. To each their own.
While I like the look of a stack of pancakes, I make sure there’s butter on each one. I usually eat them one at a time anyway, letting any others stay warm until I’m ready to enjoy it!
How to Store and Reheat Leftover Pancakes
Cool Pancakes Completely Before Storing
The best way to keep pancakes and waffles from getting soggy while you’re cooking remaining batter is to let them cool on a wire rack. This is also great for getting your pancakes completely cool before storing them!
You want pancakes completely cool before storing so any heat doesn’t add steam and therefore more moisture to your container.
Store in Sealed Container
Store leftover pancakes in a sealed container. I like something simple like these half gallon reusable bags.
Reheating Pancakes in Toaster Oven
We like to reheat our pancakes in our toaster oven. I like the toast option, so it warms quickly without making it soggy. If you have a tray and wire rack for your toaster oven, place your pancakes on top of the rack to evenly cook the top and bottom.
Reheating Pancakes on Stovetop
To reheat pancakes on the stovetop, warm a lightly greased skillet over medium-low heat. Arrange the pancakes in a single layer, cover, and heat for about 1 minute. Flip and warm for another 30 to 60 seconds, until heated through.
Reheating Pancakes in the Microwave
To reheat pancakes in the microwave, place pancakes on a microwave-safe plate in a single layer. Cover loosely with a paper towel to keep them from drying out. Microwave for 15 to 30 seconds, depending on how many pancakes you’re reheating. Let them rest for about 30 seconds before serving.
FAQs
Can you make cinnamon pancake batter ahead of time?
Pancakes are best made just after mixing the ingredients. To help cut down on time, mix the dry and wet ingredients separately ahead of time and combine them shortly before cooking.
How do you keep pancakes warm while cooking the rest?
To keep pancakes warm while cooking the rest, place them in a warm oven—200º is fine!
Can you freeze cinnamon pancakes?
Yes! To freeze pancakes, arrange them in a single layer on a parchment or silpat-lined baking sheet. Freeze for 30-60 minutes. Place them in a sealed container—I like these half gallon reusable bags. Best enjoyed within 2 months.
Can you use a different type of milk in cinnamon pancakes?
Yes! One of the great things about pancakes is that you can use any type of milk.
Can I make Cinnamon Pancakes with Pancake Mix?
Yes. Simply add the teaspoon of ground cinnamon to your batter. Then top with the homemade cinnamon vanilla butter and cinnamon syrup.
CINNAMON PANCAKES
Ingredients
- ¾ cup milk any variety
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Butter for the skillet or griddle
Cinnamon Vanilla Butter
- ½ cup butter softened
- 2 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- pinch salt
Instructions
- Add the milk and egg to a blender. Purée on high for 15 seconds, until frothy. Add the flour, brown sugar, baking powder, cinnamon, and salt. Purée on high for about 30 seconds, until the batter is smooth and frothy.
- Heat a large skillet or griddle over medium heat and add enough butter to lightly coat the surface. Pour the batter into 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown. Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the pancakes are cooked through.
- Serve the pancakes warm with cinnamon vanilla butter and cinnamon syrup.
Cinnamon Vanilla Butter
- To make the cinnamon vanilla butter, add the softened butter, powdered sugar, cinnamon, vanilla, and salt to a small food processor. Blend until smooth and creamy.
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