Cinnamon Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until evenly combined and no lumps remain.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk the whole milk, egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Make the batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix. If using brown sugar as a sweeter swirl, stir it in now for a slightly caramelized flavor; if using nuts or other add-ins, fold them in gently.

Let the batter rest at room temperature for 5–10 minutes. This lets the baking powder and soda bloom and the flour hydrate, producing fluffier pancakes.

Heat a nonstick skillet or griddle over medium heat. If you have a griddle, aim for about 375°F (190°C). Lightly grease the surface with a small amount of butter or neutral oil and wipe away excess with a paper towel so the surface is just lightly coated.

Test heat with a drop of batter: it should sizzle gently and spread slowly. For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between pancakes. For larger pancakes use 1/3 cup.

Cook on the first side until bubbles form across the surface and edges look set, about 2–3 minutes. Reduce heat slightly if browning too fast. Carefully flip with a thin spatula and cook the second side until golden brown, about 1–2 minutes more. Internal texture should be tender and fully set.

Transfer cooked pancakes to a warm plate and keep loosely covered with foil in a low oven (about 200°F / 95°C) while you finish the remaining batter.

Stack pancakes, spread a pat of butter on top if desired, and drizzle with maple syrup to taste. Sprinkle with chopped pecans or walnuts and a dusting of powdered sugar if using. Serve immediately.

Leftover pancakes can be cooled, wrapped airtight, and refrigerated for up to 2 days or frozen between layers of parchment for up to 1 month. Reheat in a toaster or oven until warm.