Cinnamon Pancakes Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.