Description
Enjoy these incredibly soft and fluffy cinnamon pancakes, perfect for a cozy breakfast or brunch. They are light, buttery, and filled with comforting cinnamon spice.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 ½ tablespoons white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ¼ cup butter, melted
- 1 tablespoon vegetable oil (for cooking, optional)
Instructions
- Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk milk, eggs, and melted butter in a separate bowl until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Leave a few lumps.
- Heat a lightly oiled skillet or griddle over medium heat.
- Pour about ¼ cup of batter onto the hot surface for each pancake.
- Cook for 3–4 minutes, until bubbles form and edges set.
- Flip and cook for another 2–3 minutes, until golden and cooked through.
- Serve warm.
Notes
- For a stronger cinnamon flavor, add an extra ½ teaspoon of ground cinnamon.
- Consider adding mini chocolate chips or a cinnamon-sugar paste swirl for a cinnamon roll-style twist.
- For a healthier option, reduce the sugar or use whole wheat flour.
- Leftover pancakes can be stored in an airtight container in the fridge for 3–4 days or frozen for longer storage.
- Reheat pancakes in a toaster or a skillet over low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 150-200 (will vary based on toppings)
- Sugar: Approx. 8-12g
- Sodium: Approx. 200-300mg
- Fat: Approx. 5-10g
- Saturated Fat: Approx. 2-5g
- Unsaturated Fat: Approx. 3-5g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-30g
- Fiber: Approx. 1-2g
- Protein: Approx. 4-6g
- Cholesterol: Approx. 50-70mg