Cinnamon Pancakes (Fluffy Recipe)

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

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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