Cinnamon Pancakes

These easy Cinnamon Pancakes from scratch taste like a light version of cinnamon sugar. Not too sweet but just right!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 135kcal

Author Toni Dash

Ingredients

1 cup all purpose flour regular or gluten-free
2 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 Egg
2 tablespoon vegetable oil
3 tablespoons maple syrup
1 cup milk
Butter for the pan or griddle

Instructions

In a bowl whisk together the flour, baking powder, cinnamon and nutmeg.
Add the rest of the ingredients and stir until everything is just incorporated. Let the batter rest for 5 minutes.
While the batter rests, heat a pan or griddle over medium heat. Grease with the butter.
Ladle around ¼ Cup pancake batter into the hot pan and cook for 1 ½ minutes or until small bubbles appear on top.
Flip the pancake and cook for 40 seconds more or until done.

Notes

The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.

Variations:

Mini chocolate chips. Add some mini chocolate chips for some extra sweetness. Using the mini size helps the chips disperse in the batter better.

Sprinkles. You can add sprinkles on top or even in the batter for a colorful surprise. If adding them to the batter stir them in after the batter rests before cooking.

Use agave syrup. Instead of maple syrup for a different flavor of sweetness.

Use coconut oil or melted butter. Try a different fat instead of vegetable oil.

Add fruit. If you like fruit in your pancakes add some sliced banana or blueberries to the batter after it rests before cooking.

Storing leftovers

Refrigerator: store in an airtight container for up to 2-3 days. Reheat in the microwave.

Freezer: after the pancakes cool place on in a single layer on a baking sheet. Put in the freezer for 1 or more hours until they are frozen. Place them in a plastic freezer bag. Place in a toaster or toaster oven (unthawed) on medium-low heat to reheat.

Nutrition