This recipe has just the right amount of cinnamon mixed into the pancake batter and the tips below help you cook great pancakes every time.
The Best Cinnamon Pancake Recipe
Below is the recipe that won over my family with the fluff they love, a nice golden texture on the outside, and a soft and moist inside. Sometimes, we take this up a notch and drizzle Cinnamon Syrup, and then, we’re totally extra.
My son says these pancakes are like eating a cinnamon-infused cloud, and that’s a smashing review if you ask me!
You’ll find the ingredient measurements to make these fluffy cinnamon pancakes in the recipe card, but first, here is why each is needed before you start making substitutions:
- all-purpose flour: the flour of choice for these pancakes.
- baking powder: what makes pancakes rise and gives them a fluffy texture.
- sugar: makes them a little sweet, enhances the flavor, and gives them a golden outer color.
- cinnamon: would they be cinnamon pancakes without it? Straight into the batter.
- salt: a small amount is used to enhance the other ingredient flavors.
- milk: use regular or a non-dairy alternative.
- egg: to bind the ingredients. If you’re out and you need to make pancakes without eggs, I’ll walk you through the details in that post and simply add cinnamon.
- melted butter: makes the pancakes moist.
- vanilla extract: brings out the cinnamon and sugar.
How to make Cinnamon Pancakes
If you’ve made regular pancakes before you can make these cinnamon pancakes in just a few easy steps. Here are some tips for each:
- Measure and mix:
Measure the dry ingredients into a large batter bowl and whisk to combine -this ensures that the baking powder is distributed evenly. Then, measure the wet ingredients and add them to the bowl. I always mix from the outside of the bowl in, just until all the lumps are gone.
- Cook on the first side:
One way to ensure success is to heat your non-stick pan or griddle first, without any grease or butter on it. And once it’s hot, grease it well -with oil or butter. If using butter, immediately pour the batter onto the hot surface and cook the first side.
You’ll know it’s time to flip the pancakes over when the edges look defined and bubbles form. Using a spatula, flip the cinnamon pancakes and cook for another minute. This is where you’ll see the pancakes rise and get their fluffy texture. Remove them from the pan and cook the rest.
Stack them high and enjoy!
Cinnamon Pancakes from Scratch
You know what makes cinnamon pancakes from scratch better? A good recipe and not “going rogue” with substitutions. These cinnamon pancakes can be made with dairy-free milk, and although it’s possible to make fluffy pancakes without baking powder, I recommend you follow the amounts in this recipe to avoid common pancake mistakes. More tips to ensure success are below.
It’s true that often the first pancake is a flop. I don’t know why but after nearly two decades of making them the first pour isn’t great. That doesn’t mean the whole batch isn’t good! Here are my top tips:
Heat the pan first:
Pouring batter on a pan or skillet that isn’t hot enough will not give you those golden edges and crisp outer texture; instead, you’ll have to cook the pancakes longer, and they’ll be gummier.
Don’t over-mix the batter:
When mixing your pancake batter, break up the egg first, and then mix the rest of the ingredients in the bowl from the outside in. This will ensure that the pancake batter doesn’t get “over-mixed”. As soon as you stop seeing lumps, you’re good to go.
But to really see how it all comes together, watch this quick video.
What to put on Cinnamon Pancakes
More Pancake Recipes
If your family is like mine and ga-ga for pancakes here are a few more recipes to feed the obsession:
Tell me, what are some of your favorite ways to use cinnamon in your recipes?
Fluffiest Cinnamon Pancakes
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Make the pancake batter:
- In a large bowl, place flour, baking powder, sugar, cinnamon, and salt.
- Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until there are no visible lumps and the batter is smooth.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium-high heat; I set my griddle at 300-350 F; this will vary. Once hot, grease, spray, or melt butter on the hot surface.
- Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancakes.
- Serve the warm cinnamon pancakes topped with your favorite toppings and a drizzle of maple syrup or cinnamon syrup.