Cinnamon Pancakes Recipe

Dry ingredients

In a large mixing bowl whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, baking soda, 2 teaspoons ground cinnamon, and salt until evenly combined.

Wet ingredients

In a separate bowl whisk the egg lightly, then add the buttermilk, melted unsalted butter and vanilla extract. Whisk until smooth and uniform.

Combine

Make a well in the dry ingredients, pour in the wet mixture and stir gently with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — do not overmix. If the batter seems very thick, add up to 2 tablespoons additional buttermilk to reach a pourable but thick consistency.

Rest batter

Let the batter rest at room temperature for 5–10 minutes to allow the baking powder and soda to activate and the cinnamon to hydrate into the batter.

While the batter rests, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon in a small bowl. Set aside. Melt 1 tablespoon unsalted butter in a small dish for brushing cooked pancakes.

Preheat griddle

Heat a nonstick skillet or griddle over medium heat until warm. Add the neutral oil or a little butter and wipe with a paper towel to leave a thin sheen. The surface should be hot enough that a drop of water sizzles and evaporates within a second.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the griddle (adjust size as desired). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, another 1–2 minutes. Repeat, adding a little more oil or butter if the surface becomes dry. Keep finished pancakes warm in a low oven (90–100°C / 200°F) on a baking sheet if cooking in batches.

Finish with cinnamon-sugar

If using the cinnamon-sugar topping, brush the hot pancakes lightly with melted butter and sprinkle the cinnamon-sugar mixture evenly over the buttered surface so it adheres and creates a lightly crunchy sweet crust.

Serve

Stack pancakes and serve immediately with maple syrup, honey or additional butter to taste. Optional: top with fresh fruit, whipped cream or chopped nuts.

Storage

Cool leftovers completely, then store airtight in the refrigerator for up to 3 days or freeze separated by parchment for up to 2 months. Reheat in a toaster or warm oven.