Cinnamon Pancake Recipe | Easy Fluffy Breakfast for the Family
Fluffy, warmly spiced cinnamon pancakes with a tender crumb and golden edges, made from simple pantry staples. Easy enough for weekdays and special enough for weekend brunch.
Ingredients
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300 ml) buttermilk, shaken well
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for topping, optional)
- 1 teaspoon ground cinnamon (for topping, optional)
- Butter or neutral oil for the pan
- Maple syrup, extra butter, and fresh fruit for serving
Instructions
Instructions
- Whisk the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a large bowl until evenly combined.
- In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until no dry flour remains; small lumps are fine. Let the batter rest for 5 to 10 minutes.
- Preheat a nonstick skillet or griddle over medium heat for 3 to 4 minutes and lightly grease with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot surface. If using the cinnamon sugar topping, sprinkle a pinch over each pancake.
- Cook until bubbles form across the surface and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden and cooked through, adjusting heat as needed.
- Serve pancakes warm with butter, maple syrup, and fresh fruit.
Notes
Optional cinnamon sugar topping: mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Resting the batter improves rise and texture. Keep cooked pancakes warm on a wire rack over a sheet pan in a 200°F (95°C) oven. Storage: refrigerate up to 4 days or freeze up to 2 months; reheat in toaster, 350°F/175°C oven for 8–10 minutes, or a warm skillet with a bit of butter.