Cinnamon Pancakes Recipe: How To Make It - Taste Of Home
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By Kathy Adams
Recipe by Jeanne Silva, Owasso, Oklahoma
Tested by Taste of Home Test Kitchen
Taste of Home's Editorial Process
Updated on Sep. 06, 2024
Jump to Recipe Save Saved SavingNothing is better for breakfast than a serving of fluffy pancakes. These have an extra special ingredient: Cinnamon! It makes this recipe so delicious.—Jeanne Silva, Owasso, Oklahoma
Pancakes are nearly as easy to make from scratch as they are from a mix; our cinnamon pancakes recipe is the perfect example. This simple recipe uses ground cinnamon to flavor the pancakes, as well as a little vanilla extract for a lovely aroma. These pancakes are delicious for breakfast, or even for a special treat another time of day.
Ingredients for Cinnamon Pancakes
- All-purpose flour: Standard all-purpose flour works well for these pancakes.
- Sugar: The sugar helps brown the pancakes.
- Baking powder: Baking powder is a leavening agent that helps the pancakes rise.
- Cinnamon: Cinnamon adds a warm, spicy note to flavor the pancakes.
- Egg: Use a room-temperature egg for best results; the warmer temperature makes it easier to create a fluffy pancake compared to using a cold egg.
- Milk: Milk adds a richer flavor to pancakes.
- Vegetable oil: Oil helps the pancakes cook evenly and makes them moist.
- Vanilla extract: Vanilla extract adds a lovely vanilla fragrance and hint of flavor to the pancakes.
- Maple syrup: Real maple syrup is delicious on many types of pancakes, including cinnamon pancakes.
Directions
Step 1: Make the batter
In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir the wet mixture into the dry ingredients just until they’re combined.
Step 2: Cook the pancakes
In a lightly greased electric skillet heated to medium or medium-high, drop the batter by 1/4 cupfuls; press lightly to flatten. Cook until they’re golden brown, about two minutes on each side. Serve with maple syrup.
Editor’s Tip: The pancakes will be bubbly on top when they’re ready to flip. They typically only need to be flipped once.
Recipe Variations
- Add applesauce: Add 1/2 cup applesauce or cinnamon apple sauce to make cinnamon applesauce pancakes.
- Add more spices: Add spices such as nutmeg and ginger for a pancake with hints of an autumnal flavor. A homemade pumpkin pie spice blend is an excellent addition to these pancakes, or try these pumpkin cinnamon pancakes that use canned pumpkin.
- Add quinoa: Mix 1/2 cup or so of cooked quinoa to the batter for cinnamon quinoa pancakes. Quinoa is high in fiber and also contains protein, folate, magnesium and iron, among other nutrients.
- Top with sauteed fruit: Saute fruit such as apples or peaches for a delicious topping.
- Sprinkle cinnamon and sugar: Sprinkle cinnamon and sugar atop melted butter on the pancakes for added cinnamon deliciousness.
How to Store Cinnamon Pancakes
Store cinnamon pancakes on a covered plate or in an airtight container in the refrigerator once the pancakes have cooled. They’ll keep in the refrigerator for three to five days.
Can you freeze cinnamon pancakes?
Yes; cinnamon pancakes freeze quite well. Place them in a single layer on a baking tray or platter and put them in the freezer for one to two hours until they’re firm. Afterwards, transfer them to zippered freezer bags. They’ll keep in the freezer for one to two months.
Cinnamon Pancakes Tips
Is maple syrup the same as pancake syrup?
Maple syrup could be used as a pancake syrup, but products labeled “pancake syrup” or “maple-flavored syrup” often do not contain any actual maple syrup. Genuine maple syrup comes from maple tree sap that’s boiled down to a syrupy consistency. It has no other ingredients (unless the syrup has added flavors, such as vanilla or bourbon). Pancake syrup and other syrups found near the pancakes mixes in the grocery store are usually made of corn syrup plus added artificial ingredients. Read the labels carefully to be sure you get the real deal if you’re looking for pure maple syrup.
Why aren’t my pancakes as fluffy as they should be?
In many cases, overmixing the batter is why pancakes turn out somewhat rubbery or chewy, as this overworks the gluten in the flour. Only mix the batter until everything is moist; don’t whip it into a frenzy. Here are more tips for making excellent pancakes.
How do I make this without an electric skillet?
This recipe is just as easy to make on the stovetop; simply melt some butter in a skillet over medium-high heat, then drop in the pancake batter as you would for the electric skillet. The pancakes cook in the same way; any pancake’s surface will be bubbly when it’s time to flip the pancake. After that, the pancake is done when both sides are golden and the pancake is a little springy in the middle.
TEST KITCHEN APPROVEDCinnamon Pancakes
4.8 | 6 Reviews Add your review Yield:2 servingsPrep:5 minCook:10 min Save Saved Saving emailprintIngredients
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1 tablespoon vegetable oil
- 3/4 teaspoon vanilla extract
- Maple syrup
Directions
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.
Nutrition Facts
3 pancakes: 331 calories, 12g fat (3g saturated fat), 99mg cholesterol, 598mg sodium, 46g carbohydrate (16g sugars, 1g fiber), 9g protein. Author Kathy Adams Kathy has 14 years of experience writing for publications such as Taste of Home, USA Today, Eater, Atlas Obscura and Gastro Obscura. She currently reviews products for the Associated Press and pursues articles about eclectic topics like how to get a turkey to space for astronauts for the holidays and Swedish egg coffee at the Minnesota State Fair. Read More Loading Popular in the Community Nothing is better for breakfast than a serving of fluffy pancakes. These have an extra special ingredient: Cinnamon! It makes this recipe so delicious.—Jeanne Silva, Owasso, Oklahoma Recipe Creator Loading Reviews 
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