Perfectly soft and fluffy Cinnamon Pancakes with Homemade Cinnamon Syrup is soon to be your new favorite breakfast recipe that will warm you from the inside out!
While I love Cinnamon Roll Pancakes I wanted to switch up the recipe and make a Cinnamon Syrup drizzle instead of the cream cheese glaze.
The results were smashing, in a very good way. Fluffy pancakes, crispy on the outside and soft on the inside, drizzled with Cinnamon Syrup. BOOM! It’s like eating a cinnamon infused cloud and that would be a dream come true.
These are so good, they deserved their own video:
How to make Cinnamon Pancakes
This recipe is my regular Fluffy Pancake Recipe but with added cinnamon and served with my homemade Cinnamon Syrup. Best part, you probably have all the ingredients in your pantry now!
Once you’ve assessed and measured everything; combine the dry ingredients in one large bowl. Make a well or “volcano” in the middle, add the eggs, melted butter, and milk. Whisk. BOOM! You’re ready to cook. Bonus points if you had the pancake griddle heating.
Cinnamon Pancakes from Scratch
There is nothing like homemade pancakes from scratch and they’re so easy to make. If you like to keep ready-made pancake mix on hand, you can double/triple the dry ingredient recipe, store it in a zip bag labeled with recipe directions and keep in the pantry.
How to make the Perfect Fluffy Cinnamon Pancake
There are two important steps to getting perfectly tall and fluffy pancakes!
Don’t overmix the batter
Sometimes we can get a little stir-crazy when it comes to pancake batter but this shouldn’t be the case. You do want to mix it until smooth but leave a few lumps. If you see bubbles in the batter, you are on your way to fluffy pancake heaven. If not, check your baking powder, it could be expired.
Which brings us to no.2!
Use baking powder
Baking powder is what causes pancakes to rise so make sure you are using fresh baking powder. Anything older than 6 months needs to be tossed!
Can you freeze Cinnamon Pancakes?
As with any of my pancake recipes, yes! After you finish doubling the batch, allow extra pancakes to cool down to room temperature before placing in a zip bag. Freeze for up to 3 months and reheat in the microwave for instant pancake access.
What to put on Cinnamon Pancakes
You could top a tall stack of Cinnamon Pancakes with chopped apples, sliced bananas, or peanut butter, but you’ll most definitely NEED my Homemade Cinnamon Syrup.
You won’t find it on grocery store shelves but this recipe takes less than 2 minutes and 2 ingredients to make and will last you for many batches of 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?
Cinnamon Pancakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 pancakes 1x
Scale
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- 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.
- In a large griddle over medium heat, melt some butter or oil. Pour 1/4 cup of batter and once it starts to bubble, flip and cook an additional minute on the other side.
- Cook remaining pancake batter and serve with butter and Cinnamon Syrup.
Nutrition
- Serving Size: 3 pancakes
- Calories: 327
- Fat: 11.8 g
- Carbohydrates: 46.1 g
- Fiber: 2.4 g
- Protein: 9.1 g
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