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Perfect Cinnamon Sugar Pancakes Recipe: Fluffy, Spiced Breakfast Bliss.
There’s something magical about the way cinnamon and sugar transform an ordinary pancake into something extraordinary. Growing up, Saturday mornings in our house meant the smell of warm spices drifting from the kitchen, and my mom’s cinnamon sugar pancakes were always the star of our weekend breakfast table. Unlike regular pancakes that rely on syrup for sweetness, these beauties come with their own built-in flavor party – tender, fluffy pancakes swirled with aromatic cinnamon and kissed with just enough sugar to make every bite feel special.
What sets these cinnamon sugar pancakes apart from your standard stack is the way the spice gets incorporated into both the batter and as a finishing touch. You’re not just adding cinnamon as an afterthought; it’s woven throughout the entire pancake experience. The result is a breakfast that feels fancy enough for weekend guests but simple enough to whip up on a busy Tuesday morning when you need something comforting to start your day.
The beauty of this recipe lies in its simplicity and reliability. You probably have most of these ingredients sitting in your pantry right now, and the technique is straightforward enough that even novice cooks can nail it on the first try. These pancakes strike that perfect balance between being tender and substantial, with warm spice notes that complement rather than overpower the classic pancake flavor we all love.
Ingredients
For the Pancakes:
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1¼ cups whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For Cooking:
- Butter or neutral oil for the pan
Instructions
Start by whisking together your dry ingredients in a large mixing bowl. Combine the flour, sugar, baking powder, cinnamon, and salt, making sure everything is evenly distributed. The key here is getting that cinnamon well-incorporated so you don’t end up with pockets of intense spice in some bites and bland spots in others.
In a separate bowl, whisk together the wet ingredients. Beat the eggs first, then add the milk, melted butter, and vanilla extract. Make sure your melted butter isn’t too hot when you add it, or you’ll end up scrambling the eggs – let it cool for a minute or two after melting.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. This is where many people go wrong with pancakes. You want to see some lumps in the batter – if you overmix, you’ll develop the gluten too much and end up with tough, chewy pancakes instead of tender, fluffy ones. A few streaks of flour are perfectly fine.
While you let the batter rest for about 5 minutes (this helps the flour hydrate and the baking powder activate), prepare your cinnamon sugar topping by mixing the sugar and cinnamon in a small bowl. Set the melted butter aside – you’ll brush this on the pancakes right before sprinkling the cinnamon sugar.
Heat your griddle or large skillet over medium heat. You want it properly warmed but not smoking hot. Test the temperature by sprinkling a few drops of water on the surface – they should sizzle and evaporate within a few seconds. Add a small amount of butter or oil to the pan.
Pour about ¼ cup of batter for each pancake, leaving space between them for flipping. Cook until bubbles form on the surface and the edges look set, usually 2-3 minutes. This is your cue to flip. The second side will cook faster, usually just 1-2 minutes.
Here’s where the magic happens: as soon as you flip each pancake, quickly brush the cooked surface with a bit of melted butter and sprinkle generously with the cinnamon sugar mixture. The residual heat will help the topping stick and create a slightly caramelized surface that adds both flavor and texture.
Flavor & Texture Notes
These pancakes deliver a wonderful contrast of textures and flavors that make each bite interesting. The interior is soft and tender with a subtle cake-like crumb that’s neither too dense nor too airy. The cinnamon in the batter provides a warm, aromatic backdrop without being overwhelming – it’s more of a gentle spice note that enhances the overall pancake flavor rather than dominating it.
The real star is that cinnamon sugar topping, which creates a slightly textured surface with pockets of sweet spice that intensify as you chew. It’s reminiscent of snickerdoodle cookies but in pancake form. The butter brushed on before the topping helps everything adhere and adds a rich note that balances the sweetness of the sugar.
When you cut into these pancakes, you’ll notice they hold their shape well without being dense or gummy. They’re substantial enough to feel satisfying but light enough that you won’t feel weighed down after breakfast. The cinnamon provides warmth without heat, making these perfect for anyone who loves the flavor of cinnamon but doesn’t want an overly spicy breakfast.
Tips & Variations
For extra fluffy pancakes, separate your eggs and whip the whites to soft peaks, then fold them in at the very end. This creates an incredibly light texture, though the standard method already produces beautifully fluffy results.
If you’re watching your sugar intake, you can reduce the sugar in the batter to 2 tablespoons without significantly impacting the texture. The cinnamon sugar topping provides plenty of sweetness, so the pancakes themselves don’t need to be very sweet.
For a richer flavor, substitute buttermilk for regular milk. If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
Try different spice combinations in your topping – a pinch of nutmeg or cardamom mixed with the cinnamon sugar creates interesting flavor variations. Apple pie spice works beautifully too, especially in the fall.
For gluten-free pancakes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still quite good. Make sure your baking powder is gluten-free as well.
If you want to make these dairy-free, use plant-based milk and substitute the butter with coconut oil or vegan butter. The flavor will be slightly different, but they’ll still be tasty.
Storage & Make-Ahead
These pancakes are definitely best served fresh and warm, but they can be stored in the refrigerator for up to 3 days. Reheat them in the toaster or toaster oven to restore some of their original texture – the microwave will make them soggy.
For longer storage, freeze the cooled pancakes between sheets of parchment paper in a freezer-safe container for up to 2 months. They reheat beautifully straight from frozen in the toaster.
You can make the dry ingredient mixture up to a week in advance and store it in an airtight container. When you’re ready to cook, just add the wet ingredients and proceed with the recipe.
The batter itself doesn’t store well – the baking powder will lose its effectiveness, and you’ll end up with flat pancakes. It’s best to mix it fresh each time, though the process is quick enough that this isn’t much of a burden.
Serving Suggestions
While these pancakes are sweet enough to eat on their own thanks to the cinnamon sugar topping, a drizzle of pure maple syrup takes them to the next level. The maple flavor complements the cinnamon beautifully without competing with it.
Fresh berries make an excellent accompaniment – blueberries, strawberries, or raspberries add a tart contrast that balances the sweetness. A dollop of whipped cream or Greek yogurt provides richness and helps cut through the sugar.
For a more decadent presentation, try serving these with a cream cheese glaze made by whisking together softened cream cheese, powdered sugar, and a splash of milk. The tangy cream cheese plays beautifully against the sweet, spiced pancakes.
Coffee is the obvious beverage pairing, but these also work wonderfully with chai tea or spiced apple cider. The warm spices in the drinks echo the cinnamon in the pancakes without being redundant.
If you’re feeding a crowd, keep finished pancakes warm in a 200°F oven on a baking sheet while you finish cooking the rest. This prevents them from getting cold and soggy while maintaining their texture.
FAQ
Can I make the batter the night before? It’s not recommended to make the full batter ahead of time because the baking powder will lose its effectiveness, resulting in flat pancakes. However, you can mix all the dry ingredients together and store them covered, then just add the wet ingredients in the morning.
Why are my pancakes tough or rubbery? This usually happens from overmixing the batter. Pancake batter should be lumpy with some streaks of flour still visible. Mix just until the wet and dry ingredients are combined – it should only take about 10-15 gentle stirs with a whisk or wooden spoon.
Can I use different types of cinnamon? Absolutely! Ceylon cinnamon (also called “true” cinnamon) has a milder, sweeter flavor than the more common cassia cinnamon found in most grocery stores. Both work well, but Ceylon cinnamon will give you a more delicate spice note if you can find it.
How do I know when to flip the pancakes? Look for bubbles to form on the surface of the pancake and for the edges to look set and slightly dry. The bubbles should pop and leave little holes that don’t immediately fill back in. This usually takes 2-3 minutes on the first side.
Can I double this recipe? Yes, this recipe doubles easily. Just make sure you have enough pan space or plan to cook in batches. The batter will hold well for about 30 minutes, so you don’t need to rush through cooking all of them at once.
These cinnamon sugar pancakes represent everything wonderful about homemade breakfast – they’re comforting, flavorful, and surprisingly easy to make. The combination of tender pancakes with that sweet, spiced topping creates something that feels special enough for a weekend treat but simple enough for any day you want to start with something warm and satisfying. Give them a try, and I think you’ll find they quickly become a regular part of your breakfast rotation. There’s something about that first bite, with the soft pancake and the sweet crunch of cinnamon sugar, that just makes the whole day feel a little brighter.