Recipe

Use this recipe for cinnamon pancakes to make your weekend pancake stack epic.

These fluffy cinnamon pancakes stack like a dream and have that spice cooked in every bite.

stack of cinnamon pancakes on a plate topped with a little butter, brown sugar, and pancake syrup

The Best Cinnamon Pancake Recipe

Laura fuentes holding a skillet of food standing in front of a blue door

I took my very best homemade pancake recipe and added cinnamon to the batter for that spiced flavor we all love without the work of making the swirl in my cinnamon roll pancakes. The results are perfect pancakes that are never “too much,” and when I’m feeling a little extra nice, I drizzle my cinnamon pancake syrup for a little extra spice.

How Much Cinnamon to Add to Pancakes

I add 1 teaspoon of cinnamon for every ½ cup of all-purpose flour, so even if you’re using a mix to make pancakes, you can make cinnamon pancakes. Always add the cinnamon to the dry ingredients to avoid overmixing.

overhead view of mixed cinnamon pancake batter

What to Put on Cinnamon Pancakes

Top your stack with a little butter, brown sugar, and pancake syrup. In the fall, I also go all out and top them with roasted apples.

stack of cinnamon pancakes on a plate topped with a little butter, brown sugar, and pancake syrup and a piece pierced through a fork showing their fluffy texture

More Cinnamon Recipes

If you love cinnamon, you’ll love my banana cinnamon pancakes, apple sauce pancakes, my apple pancakes with cinnamon apple topping, and these viral Cinnamon Toast Crunch pancakes. Leftovers store great, or you can turn them into French toast pancakes the next day.

Cinnamon Pancakes (Fluffy Recipe)

Servings: 6

Prep Time: 10

Cook Time: 10

Total Time: 20

Use this recipe for cinnamon pancakes to make your weekend pancake stack epic.

4.97 from 27 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder, aluminum-free
2 tablespoons sugar, regular or brown
1 tablespoon cinnamon
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract

Instructions

Make the pancake batter:

In a large bowl, place flour, baking powder, sugar, cinnamon, and salt.
Move the flour to the sides to make a well in the center. Then, pour the milk, egg, butter, and vanilla. Use a fork to break up the egg first, whisking it into the milk, then combine the wet ingredients with the dry ingredients and mix until there's no visible flour left. The batter is thick; a few lumps are ok.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. I set my electric around 325F; this will vary by model. 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 or two on the other side. Remove from the pan onto a plate and cook the remaining pancakes. If the pan is getting too hot, rinse it between batches if necessary.

Serve:

Serve the warm cinnamon pancakes topped with your favorite toppings and a drizzle of pancake syrup or cinnamon syrup.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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