Cinnamon and Sugar Pancakes
You'll love these fluffy and light cinnamon pancakes with simple ingredients that are not only perfect for breakfast but any time of the day!
Servings: 8 pancakes
Calories: 140kcal
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.
Notes
How to make fluffy pancakes: 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, milk at room tempretaure but use the egg from the fridge; it makes the pancakes fluffier compared to room temperature egg.
How to top the pancakes: You can top with a slice of butter and pour either maple syrup or honey. If you like you can top with your favorite jam or caramelized bananas.
How to store: 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.
The calorie information above is an estimate that is provided by an online nutrition calculator. It includes the pancake not the toppings.
Nutrition
Calories: 140kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 187mg | Potassium: 68mg | Fiber: 1g | Sugar: 5g | Vitamin A: 206IU | Calcium: 118mg | Iron: 1mg