Cinnamon Pancakes Recipe

Mix dry ingredients

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

Combine wet ingredients

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

Bring batter together

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Small lumps are fine — do not overmix or the pancakes will be tough. If batter seems very thick, add up to 2 tablespoons (30 ml) additional milk to reach a pourable but slightly thick consistency.

Rest batter

Let the batter rest for 5 minutes at room temperature; this hydrates the flour and gives a slightly fluffier pancake.

Prepare the swirl by combining the softened butter, brown sugar, and ground cinnamon in a small bowl. Mash and stir until smooth and spreadable. If the mixture is too stiff, microwave for 5–8 seconds and stir again. Transfer to a small squeeze bottle or keep in a small bowl and use a spoon.

When cooking pancakes, spoon or squeeze a small ring or dot of the cinnamon mixture onto each pancake immediately after pouring batter onto the griddle. Use the back of a spoon or a toothpick to gently swirl the cinnamon mixture into the top of the batter. Cook as directed below. This creates a cinnamon ribbon inside the pancake.

Preheat griddle

Heat a large non-stick skillet or griddle over medium heat for 3–5 minutes. Test the temperature by sprinkling a few drops of water on the surface; they should bead and evaporate. Lightly oil the surface with 1 teaspoon of neutral oil or a small pat of butter and wipe with a paper towel to leave a thin, even coating.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the preheated griddle (for 3–4-inch pancakes use less). If using the cinnamon swirl, add the swirl to the pancake now and gently swirl it. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook until the second side is golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep warm

Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you finish the remaining batter.

Serve

Stack pancakes, drizzle with maple syrup, dust with powdered sugar if desired, and top with fresh berries or sliced fruit. Serve immediately.