You can make these fluffy cinnamon and sugar pancakes with simple ingredients not only for breakfast but at any time of the day when you want to eat sweet light snacks.
Today I share my delicious cinnamon and sugar pancakes that are soft, moist and fluffy. They are so easy to make as well.
These pancakes are perfect when you want to make delicious, light and easy snacks from scratch with simple ingredients in a short time. It takes almost 25 minutes from start to finish!
Ingredients You’ll Need
- All purpose flour-provides structure
- Baking Powder-works as a leavener
- Egg-creates structure and helps puffiness
- Cinnamon-makes these pancakes delicious
- Sugar– I use a little amount as I top with sauce.
- Salt-I use just a pinch to taste.
- Butter-gives moisture and flavor
- Milk-gives moisture as well.
How to make cinnamon pancakes
First, melt the butter halfway over medium heat, remove from the heat stir till totally melted. This way the butter cools fast.
Then place the flour, sugar, cinnamon, salt and baking powder in a large bowl and mix with a whisk.
Next make a well in the center and add the cooled melted butter and the egg.
Mix the egg and melted butter with a whisk. Once mixed slowly add the milk while stirring with a whisk.
Mix until there is no visible flour. There will be lumps which are fine. Don’t over mix. The consistency of the batter should be thick but pourable from a spoon. If not, you should add a little more milk.
Let the batter rest while you heat a nonstick pan over medium heat. This takes a couple of minutes. You’ll understand the pan is hot enough when a butter sizzles as it touches the pan. Spread the butter. I use my silicone pastry brush.
Then pour ¼ cup of pancake mixture. When you see bubbles on the surface and the edges are dry, not wet flip with a spatula. If the spatula gets wet with batter when it touches to the edge, it means the pancake is not dry yet.
During the whole cooking process, I butter the pan only 1-2 times. If you don’t butter the pan after your first pancake, the others will have a golden brown look without a pattern (the picture on the left side), if you butter the pan after cooking each pancake, they’ll have a mottled pattern (as seen on the right side).
I hope you enjoy these cinnamon sugar pancakes as much as I do!
Cinnamon pancakes FAQs
Can I make this recipe ahead?
Yes! You can keep the cooled pancakes in the fridge in an airtight container up to 4 days or in the freezer for up to 2 weeks. You can warm them in the toaster.
Don’t overmix the batter and let it rest for a couple of minutes while the pan is heating.
Make sure the pan is heated enough; pouring the batter on to a hot pan is important.
Use melted cooled butter, room temperature milk but use the egg from the fridge; it makes the pancakes fluffier compared to room temperature egg.
You can top with a slice of butter and serve with maple syrup/ honey/ your favorite jam or caramelized bananas.
Other breakfast treats you may enjoy!
- No Knead Cinnamon Rolls
- Puff Pastry Apple Turnovers
- Apple Oatmeal Cookies
- Peanut Butter Overnight Oats
- Simple Banana Bread Recipe
Other recipes with cinnamon!
Cinnamon and Sugar Pancakes
Ingredients
- 160 grams (1 cup and 2 tablespoons) all-purpose flour, dip and sweep
- 2 and ½ teaspoons baking powder
- pinch of salt
- 28 grams (2 tablespoons) granulated sugar
- 2 and ¼ teaspoons ground cinnamon
- 28 grams (2 tablespoons) butter, melted and cooled
- 1 large egg
- 230 to 245 grams (1 cup minus 1 tablespoon to 1 cup) milk, at room temperature
- extra butter for pan
Instructions
- Melt the butter halfway in a small pan over medium heat, remove from the heat and stir. This way the butter cools fast. Set aside.
- Place the flour, sugar, cinnamon,salt and baking powder in a large bowl and mix with a whisk.
- Make a well in the middle of the flour mixture, add the cooled melted butter and the egg. Stir egg and butter with a whisk.
- Slowly add 1 cup minus 1 tablespoon milk while mixing with a whisk. Once mixed, there should be no visible flour but lumps are fine. Don't overmix. The batter will be thick but it should be pourable from a spoon. If it is not pourable you can gradually add the extra 1 tablespoon milk as needed.
- Heat a nonstick pan over medium heat. It takes a couple of minutes which allows the batter rest alittle bit. You'll understand if it is heated enough when the butter sizzles as it touches the pan. Once heated, spread the butter(I use my silicone pastry brush.).
- Pour ¼ cup of the batter into the pan. It will be ready to flip when bubbles appear on the surface and the edges are dry, not wet. When you try to flip, the spatula shouldn't get wet with batter as it touches the edge. If it does, it means it is early to flip. After you flip the pancake let the other side cook until golden brown. In total it takes around 2 and ½ minutes to cook each pancake. If you don't butter the pan after your first pancake, the other pancakes will have a golden brown look without a pattern. If you want the pancakes to have a mottled pattern butter the pan after each pancake.
- Serve warm with a slice of butter(optional) and syrup/honey/jam.
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