Fluffy Cinnamon Pancakes

Quick and easy cinnamon pancakes recipe, made with simple ingredients. These fluffy pancakes are so airy and soft and perfect for Fall & Thanksgiving.

I seem to be on a cinnamon kick with today's recipe as well as these Cinnamon Muffins and these Cinnamon Cookies and even these Homemade Cinnamon Rolls (1 Hour).

Jump to:

• Key ingredients for cinnamon roll pancakes
• How to make easy cinnamon pancakes recipe from scratch?
• Variations
• Tips and techniques
• Recipe FAQs
• Storage
• More breakfast recipes
• Recipe

Key ingredients for cinnamon roll pancakes

• Eggs- These should be large and at room temperature.
• Oil- Make sure it's neutral tasting.
• Milk- I like to use whole but 2% can be used.
• Flour- All-purpose flour is the best option, hands down.
• Leavening agent- Only baking powder is used.
• Sugar- Granulated sugar is the best choice.
• Cinnamon powder- Use the best quality you can find. I like to use organic here.
• Butter- Should be melted and unsalted.

How to make easy cinnamon pancakes recipe from scratch?

1. Prepare the cinnamon pancake batter.
2. Let the batter rest.
3. Cook the pancakes on medium heat.
4. Let them cool down.
5. Brush them with melted butter.
6. Coat them in cinnamon sugar and serve immediately.

Variations

• Take these over the top with by topping them with my delicious Cinnamon Roll Icing (Without Cream Cheese).
• Add 1.5 teaspoon vanilla extract in the batter and also serve these pancakes with vanilla syrup for an additional flavor.
• Serve these with thinly sliced bananas and maple syrup and a dusting of cinnamon powder.
• You can even top with this Easy Maple Frosting (4 Ingredients) or Honey Frosting (No Powdered Sugar).
• Another way to serve them is with finely chopped apples and maple syrup and a dusting of cinnamon powder. You can even use my Sauteed Cinnamon Apples (30 Minutes) or Crockpot Apple Butter or even these Slow Cooker Fried Apples.
• You can replace granulated sugar with brown sugar or use a combination of half brown sugar and half granulated sugar.

Tips and techniques

• Don't over-mix the batter because that will cause it develop gluten and make tougher pancakes plus all the bubbles in the mixture will get deflated, making very flat pancakes. There will be some lumps in the mixture. Don't worry about them!
• Since these are fluffy pancakes and baking powder helps with that, you need to make sure your baking powder is not expired.
• You MUST let this batter rest for 7-10 minutes because that helps to make very fluffy pancakes since the starch molecules expand plus the gluten that was activated during mixing will relax.
• Don't reduce the quantity of baking powder because your actually need that amount for the perfect fluffy texture.
• Don't replace baking powder with baking soda because the results are not the same.
• I used a circle pancake mold to make all these pancakes the same size and I think it may have also helped to make them fluffy since they don't spread too much. However, you can still get results on a nonstick pan or griddle.
• Do not replace all-purpose flour with any other flours because they don't create the perfect fluff that we all love.

Recipe FAQs

Storage

• Refrigerate- In a sealed container for 1-2 days but won't taste as fresh the next day.
• Freeze- I don't recommend this because the texture is just not fluffy upon thawing and reheating.
• Room temperature- These can stay out in a covered container for 1 day.

More breakfast recipes

• Easy Waffle Cake
• Coffee Pancakes (With Mocha Syrup)
• Chocolate Crepes (Blender)
• Pumpkin Banana Bread (Cake Mix)

Recipe