Simple but elegant, cinnamon pancakes offer a sophisticated twist on a classic pancake recipe.
This recipe takes traditional buttermilk pancakes up a notch, thanks to a dash of cinnamon cooked right into each fluffy cake.
Cinnamon pancakes are a classic comfort food, especially on a chilly day. Try them with cinnamon butter and pure maple syrup to enjoy a soothing taste of home!
About this recipe
The cinnamon in these pancakes offers a warm, spiced variation for homemade pancakes that are guest-ready.
The buttermilk means you’ll have a beautiful stack of thick, fluffy, flavorful pancakes every time, and the cinnamon provides a versatile and unexpected extra layer of flavor.
This foolproof recipe is sure to please everyone, and cinnamon pancakes are an amazing base for a huge array of toppings.
Think warm apple cinnamon compote and toasted chopped walnuts.
Or try them with chocolate syrup and candied pecans.
And for a classic taste of homemade goodness, you can’t go wrong with the flavors of maple and vanilla. You’ll love how a maple cinnamon butter brings out the cinnamon flavor, or how a vanilla cream cheese glaze is balanced with the natural spice in these pancakes.
Whether shared with friends or enjoyed on a Monday morning before heading out to work, pancakes don’t get much better than this.
What you need
The ingredients in this recipe are very straightforward and you probably have them all on hand already! Scroll down for the printable recipe.
- Wet Ingredients: Melted butter, buttermilk, egg, and vanilla extract.
- Dry Ingredients: Flour (we use all-purpose in these, but whole wheat or white whole wheat would be great too!), granulated sugar, ground cinnamon, baking powder, baking soda, and salt.
This is a thick pancake batter, and it works best with a scoop. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
How to make it
Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking, and then whisk in egg and vanilla.
Add flour, sugar, cinnamon baking powder, baking soda, and salt.
Gently mix dry ingredients together on top of the wet ingredients before whisking it all together.
Cook over medium heat for 4-5 minutes per side.
How to make these pancakes your own
- Cinnamon pancakes are super adaptable. They like savory toppings like toasty nuts and cream cheese, and they also balance sweet toppings perfectly. Try whipped cream, maple syrup, honey, and candied nuts for a sweet take.
- Cinnamon pancakes are an easy variation of buttermilk pancakes. If you have people who would prefer to skip the cinnamon, you can prepare your batter as directed (without the cinnamon) and then divide the batter in half, adding 1 teaspoon of cinnamon to one half of the batter. Alternatively, if you want to make coordinating spiced pancakes, you can make half cinnamon and half with another spice, like allspice or pumpkin pie spice. Try a vanilla cream cheese frosting to tie you pancakes together!
- If you like cinnamon and sugar cake donuts, you can top these pancakes with a shake of cinnamon and coarse sugar. Delicious!
Leftover cinnamon pancakes can be stored in the refrigerator for up to four days, or for two months in the freezer.
You can just pop them straight from the fridge or freezer into your toaster to reheat them. Breakfast made easy! The microwave will also work, start with 20-30 seconds for a few pancakes on a microwave-safe plate.
Love cinnamon? Try these recipes!
Get the Recipe: Cinnamon Pancakes
- 2 tablespoons unsalted butter melted
- 1 cup buttermilk
- 1 large egg beaten
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, cinnamon baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
- This is a thick pancake batter, and it works best with a scoop. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
- Leftover cinnamon pancakes can be stored in the refrigerator for up to four days, or for two months in the freezer.