Description
Fluffy cinnamon pancakes with a warm swirl of cinnamon flavor—perfect for a cozy breakfast or brunch.
Ingredients
- 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
- In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- In another bowl, whisk the milk, eggs, and melted butter together until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Lumps are okay—don’t overmix.
- Heat a lightly oiled griddle or skillet over medium heat.
- For each pancake, pour about ¼ cup of batter onto the hot griddle.
- Cook until bubbles form on the surface and the edges look set, about 3–4 minutes.
- Flip and cook for another 2–3 minutes, until golden brown and cooked through.
- Serve warm—drizzle with syrup or top with butter if desired.
Notes
- You can use nondairy milk if desired.
- If you prefer less sugar, reduce to 2 Tbsp sugar.
- Leftover pancakes store well in the fridge for 3–4 days or freeze for longer; reheat in a toaster or skillet.
- To keep pancakes warm while cooking batches, place them in a 200 °F (≈ 95 °C) oven.
Nutrition
- Serving Size: 1 pancake (1/10 of recipe)
- Calories: 139 kcal
- Sugar: approx. 2.5 g (from 2½ Tbsp sugar distributed across 10 servings)
- Sodium: ~280 mg
- Fat: 8 g
- Saturated Fat: ~4 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 51 mg
