Cinnamon Raisin Pancakes Recipe

Soak raisins (optional)

If you prefer plump raisins, place 3/4 cup California raisins in a small bowl and cover with 1/4 cup warm water or orange juice. Let soak 10 minutes, then drain and pat dry with a paper towel. If using directly, skip soaking.

Measure and set out all ingredients. Preheat a nonstick skillet or griddle over medium heat (about 350°F / 175°C).

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, and 1 tsp ground cinnamon until evenly combined.

In a separate bowl or large measuring cup whisk 1.25 cups buttermilk, 1 large egg, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Gently stir with a spatula until just combined; it's okay if small lumps remain. Do not overmix or batter will be tough. Let batter rest 5 minutes to hydrate the flour.

Fold the 3/4 cup California raisins into the batter so they are evenly distributed.

Brush the preheated skillet or griddle with a thin layer of the 1 tbsp unsalted butter. Reduce heat slightly to medium-low to avoid burning (griddle surface should be around 325–350°F).

For each pancake, pour about 1/3 cup of batter onto the hot surface, spacing them to allow spreading. Cook 2–3 minutes until bubbles form on the surface and edges look set.

Flip gently and cook 1.5–2 minutes more until the second side is golden brown and a toothpick inserted into the center comes out clean. Adjust heat as needed so pancakes brown evenly without burning.

Transfer cooked pancakes to a warm plate and keep loosely covered in a low oven (200°F / 95°C) while you cook remaining pancakes. Re-butter the griddle as needed between batches.

In a small bowl combine 2 tbsp powdered sugar (optional) with 1/2 tsp ground cinnamon and stir to make a cinnamon dusting mix.

Stack three pancakes per serving. Lightly dust the top pancake with the cinnamon–powdered sugar mixture, or simply sprinkle the 1/2 tsp ground cinnamon if you prefer less sweetness.

Serve immediately with maple syrup (about 2 tbsp per pancake or 1/2 cup for multiple servings) and extra raisins on the side if desired.