Cinnamon Sugar Pancakes Recipe
Cinnamon Sugar Pancakes are soft, fluffy pancakes flavored with warm cinnamon and finished with a sweet cinnamon-sugar coating. They have a tender center, lightly golden edges, and the familiar taste of cinnamon toast in every bite.This easy pancake recipe uses basic 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 comforting homemade meal.
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.