Fluffy cinnamon pancakes with a warm swirl of cinnamon flavor—perfect for a cozy breakfast or brunch. These pancakes are light, buttery, and carry that comforting cinnamon spice in every bite. Whether I’m making them for a weekend breakfast or a special holiday morning, they always bring the perfect balance of sweetness and spice. Fluffy Cinnamon Pancakes

Why You’ll Love This Recipe

I love how incredibly soft and fluffy these cinnamon pancakes turn out every time. The cinnamon adds a cozy warmth that makes them feel just a bit more special than the average stack. They’re quick and easy to prepare, and I can even tweak the ingredients depending on what I have in the pantry. Whether I’m topping them with syrup, fruit, or just a pat of butter, they’re a comforting treat that always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

I start by whisking the flour, sugar, cinnamon, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, I whisk the milk, eggs, and melted butter until smooth.
Then I pour the wet mixture into the dry ingredients and stir gently until just combined. I leave a few lumps—overmixing can make them tough.
I heat a lightly oiled skillet or griddle over medium heat.
For each pancake, I pour about ¼ cup of batter onto the hot surface.
I let them cook for 3–4 minutes, until bubbles form and the edges begin to set.
Then I flip them and cook for another 2–3 minutes, until golden and cooked through.
I serve them warm, with a drizzle of syrup or a pat of butter if I’m feeling indulgent.

Servings and timing

This recipe makes about 10 pancakes, perfect for feeding 3 to 4 people depending on appetite.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

I sometimes use almond or oat milk instead of regular milk to make it dairy-free. If I want a stronger cinnamon hit, I add an extra ½ teaspoon. When I’m making them for kids, I might stir in a handful of mini chocolate chips or swirl in some cinnamon-sugar paste for a cinnamon roll-style twist. For a healthier version, I reduce the sugar slightly or use whole wheat flour.

storage/reheating

Leftover pancakes keep well in the fridge for 3–4 days. I usually store them in an airtight container. For longer storage, I freeze them in a single layer on a baking sheet, then transfer to a bag. When I want to reheat, I just pop them in the toaster or warm them in a skillet over low heat until heated through. They stay soft and delicious even after reheating.

FAQs

How do I make these pancakes extra fluffy?

I make sure not to overmix the batter and let it rest for a few minutes before cooking. This helps the baking powder activate and gives me that airy texture.

Can I make the batter ahead of time?

I prefer making the batter fresh, but I’ve stored it in the fridge for up to a day and it still works. I just give it a gentle stir before cooking.

What toppings go well with these cinnamon pancakes?

I love classic maple syrup and butter, but I also add whipped cream, chopped nuts, sliced bananas, or caramelized apples for something extra special.

Can I make these gluten-free?

Yes, I’ve swapped the flour with a 1:1 gluten-free baking mix and had great results. Just make sure the mix includes xanthan gum or another binder.

Is there a vegan version of this recipe?

I’ve made a vegan version using flax eggs, nondairy milk, and vegan butter. They come out slightly denser but still delicious and flavorful.

Conclusion

These fluffy cinnamon pancakes are my go-to when I want a breakfast that feels indulgent but is easy to make. With their soft texture and warm spice, they’re perfect for cozy mornings or lazy brunches. I love how flexible the recipe is, letting me switch things up depending on what I have on hand. Once I try them, they’ll quickly become part of my regular breakfast rotation.