Cinnamon Sugar Pancakes are soft, fluffy pancakes flavored with warm cinnamon and finished with a sweet cinnamon-sugar coating. They have tender centers, lightly golden edges, and the familiar taste of cinnamon toast in every bite.
This easy pancake recipe uses everyday pantry ingredients and comes together in about 25 minutes. Serve the pancakes warm for breakfast or brunch with butter, maple syrup, or fresh fruit for a simple homemade meal.
Why You’ll Love These Cinnamon Sugar Pancakes
- Quick to prepare: The batter comes together in about 10 minutes, making this recipe practical for a relaxed morning.
- Made with pantry staples: Flour, sugar, cinnamon, eggs, and other basic ingredients are all you need.
- A simple finishing touch: Cinnamon sugar adds sweetness and a light coating without requiring a separate sauce.
- Easy to customize: Adjust the cinnamon or sugar to suit your preference.
- Suitable for breakfast or brunch: Serve a stack on its own or alongside eggs, yogurt, or fresh fruit.
Ingredients You’ll Need
- All-purpose flour: Forms the base of the pancakes and gives them structure. Measure it carefully to avoid a dense batter.
- Granulated sugar: Adds sweetness to the pancake batter and helps balance the cinnamon.
- Baking powder and baking soda: These leavening agents help the pancakes rise and develop a soft, fluffy texture.
- Ground cinnamon: Gives the batter its warm, familiar cinnamon flavor. Use fresh cinnamon for the best aroma.
- Egg: Helps bind the ingredients and contributes to the pancakes’ structure.
Chef’s Tip: Let the melted butter cool slightly before mixing it with the egg and buttermilk. When cooking, wait until bubbles form and the edges begin to set before flipping each pancake.
Cinnamon Sugar Pancakes Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Pastry brush (optional)
Instructions
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well to distribute the cinnamon and leavening ingredients evenly.
- Mix the Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla extract until smooth. Make sure the melted butter has cooled slightly before adding it.
- Prepare the Pancake Batter: Pour the wet ingredients into the dry mixture. Stir gently with a spatula or whisk until just combined. A few small lumps are fine, so avoid overmixing the batter.
- Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter or oil and allow it to heat evenly.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to look set.
- Flip and Finish Cooking: Flip the pancakes carefully with a spatula. Cook for another 1–2 minutes, until the second side is golden brown and the centers are cooked through. Transfer the finished pancakes to a plate.
- Prepare the Cinnamon Sugar: In a small bowl, stir together the granulated sugar and ground cinnamon. Brush each warm pancake lightly with melted butter, then sprinkle the cinnamon-sugar mixture over the top.
- Stack and Serve: Arrange the pancakes in a stack and add any remaining cinnamon sugar to taste. Serve immediately with butter, maple syrup, or your favorite breakfast toppings.
Notes
- Avoid overmixing: Stir the batter only until the dry ingredients are incorporated. Overmixing can make the pancakes tough.
- Control the heat: Medium-low heat helps the centers cook through without browning the outside too quickly.
- Apply the topping while warm: The melted butter helps the cinnamon sugar stick to the pancakes.
- Adjust the sweetness: Reduce the topping sugar if you prefer a less sweet breakfast, or skip the topping and serve with maple syrup instead.
- Make ahead: Mix the dry ingredients in advance and store them in an airtight container. Prepare the wet mixture just before cooking.
Cinnamon Sugar Pancakes Nutrition
| Nutrient | Amount per serving |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 43 g |
| Protein | 8 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 16 g |
| Sodium | 390 mg |
Cinnamon Sugar Pancake Variations
- Apple cinnamon pancakes: Fold a small amount of finely diced apple into the batter for a fruitier version.
- Cinnamon chocolate chip pancakes: Add semi-sweet chocolate chips to the batter before cooking.
- Whole wheat pancakes: Replace part of the all-purpose flour with whole wheat flour. Add a little extra buttermilk if the batter becomes too thick.
- Brown sugar topping: Replace some or all of the topping sugar with brown sugar for a deeper, molasses-like sweetness.
- Nutty cinnamon pancakes: Sprinkle chopped pecans or walnuts over the pancakes just before serving.
What to Serve with Cinnamon Sugar Pancakes
- Orange Cranberry Pancakes Recipe
- Gingerbread Pancakes Recipe
- Zucchini Bread Recipe
- Buttermilk Cornbread Recipe
- Apple Cinnamon Oatmeal Recipe
Frequently Asked Questions
1. Can I make cinnamon sugar pancakes without buttermilk?
Yes. You can use regular milk, although the pancakes may have a slightly different texture and flavor.
2. Why are my pancakes tough instead of fluffy?
Overmixing is a common cause. Stir the wet and dry ingredients together only until combined. Mixing too vigorously develops more gluten in the flour, which can make the pancakes chewy.
3. When should I flip the pancakes?
Flip when bubbles appear across the surface and the edges begin to look set. If the underside is browning too quickly before these signs appear, lower the heat slightly.
4. Can I make the batter in advance?
For the best rise and texture, mix the batter shortly before cooking. You can measure and combine the dry ingredients ahead of time, then mix in the wet ingredients when you’re ready to make breakfast.
5. How do I keep the cinnamon sugar from falling off?
Brush the pancakes with a thin layer of melted butter while they are still warm, then sprinkle the cinnamon sugar evenly over the surface. Avoid adding too much butter, which can make the topping wet.
6. Can I make smaller or larger pancakes?
Yes. Use less batter for smaller pancakes or more for larger ones. Adjust the cooking time as needed, making sure the center cooks through before serving.
7. Can I reduce the sugar in this recipe?
Yes. You can reduce the sugar in the batter and use less cinnamon sugar on top. The pancakes will still have cinnamon flavor, though the finished dish will be less sweet.
