Quick and easy cinnamon pancakes recipe, made with simple ingredients. These fluffy pancakes are so airy and soft and perfect for Fall & Thanksgiving.
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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).
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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?
- Prepare the cinnamon pancake batter.
- Let the batter rest.
- Cook the pancakes on medium heat.
- Let them cool down.
- Brush them with melted butter.
- 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
Use fresh baking powder. Use the correct quantity of baking powder in this recipe- 4 teaspoons! Do not over-mix the batter to prevent the bubbles from deflating. Use a round pancake mold!
Yes. Prepare the pancakes, according to box instructions. Be sure to add 1 teaspoon cinnamon sugar to the batter. Then brush melted butter all over your cooked pancakes and coat them in cinnamon sugar.
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
Easy Cinnamon Pancakes Recipe
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Ingredients
- 2 Eggs Large
- ½ cup Vegetable oil Or any other light, flavorless oil
- 2 cups Milk Whole or 2%
- 2 cups All-purpose flour
- 4 teaspoon Baking powder
- 4 tablespoon Granulated sugar
- 1 teaspoon Cinnamon powder
Cinnamon Topping
- 1 cup Granulated Sugar
- 1 teaspoon Cinnamon
- ½ cup Butter Unsalted, Melted
Instructions
- In a mixing bowl, add eggs, oil, milk and mix everything together. Keep aside.
- In another mixing bowl, whisk together the flour, baking powder, sugar, cinnamon powder.
- Dump this dry mixture into the wet mixture and mix until just combined. If there are some little lumps, don't worry about them and make sure not to over-mix!
- Let this pancake batter rest at room temperature for 7-10 minutes.
- Heat a nonstick pan or griddle over medium heat and lightly grease it with butter or oil.
- Pour batter in a circle pancake mold or just directly onto the pan by ¼ cup scoops.
- Let the pancake cook on one side until it's bubbly. Then, flip it over and cook the other side for about 1 minute or until golden brown.
- Let the pancakes cool down for about 10 minutes.
- Note: I used a "nonstick 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. They are fairly cheap on Amazon.
- Make the cinnamon sugar by mixing together sugar and cinnamon in a wide plate or bowl.
- Brush each pancake with melted butter.
- Coat them in cinnamon sugar and serve immediately. Enjoy!
Notes
- Read all my tips above.
- Tastes best when served fresh but leftovers can be stored in a sealed container in the fridge for up to 1 day.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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