Cinnamon pancakes are soft, fluffy, and full of warm spice flavor. They’re perfect for breakfast or brunch and taste like a cinnamon roll in pancake form. Topped with a sweet cream cheese glaze, they’re extra special and so delicious!
Ingredients
Here’s what you need for the cinnamon pancakes:
Buttermilk is an important ingredient in this recipe. It gives the pancakes great flavor and makes them soft and moist. The acidity of buttermilk reacts with baking soda, which helps the pancakes turn out extra fluffy. If you don’t have buttermilk, you can try this pancake recipe made with milk instead (you just need to add the cinnamon and 2 additional tablespoons of buttermilk).
Clarified butter is best for cooking pancakes and is easy to make at home. It doesn’t burn as quickly as regular butter, so you don’t need to wipe the pan after each batch. If you don’t have clarified butter, use a mix of vegetable oil and regular butter, or just regular butter—just wipe the pan with a paper towel if the butter starts to brown too much.
What you could also add:
- Chocolate chips
- Berries
- Banana – you can add sliced bananas on top of the pancakes while they’re cooking in the pan. Or try this banana pancakes recipe that uses mashed bananas mixed right into the batter.
How to make cinnamon pancakes step-by-step:
Make the pancake batter:
STEP 1: In a medium bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt.
(2 cups (250g) flour, spooned and leveled, not scooped, 2 tablespoons sugar, 4 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, 1/8 teaspoon salt)
STEP 2: In a large mixing bowl, whisk together buttermilk, eggs, and vanilla.
(1 ¾ cups + 2 tablespoons (455g) buttermilk, 2 large eggs, 1 teaspoon vanilla extract, )
Add the flour mixture to the buttermilk mixture and whisk until just combined (don’t overmix).
STEP 3: Whisk in 3 Tbsp (42g) of melted and slightly cooled butter. Don’t overmix the batter—small lumps are fine.
Cook the pancakes:
STEP 4: Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat based on your stovetop, as it can vary in power).
Scoop about 1/4 cup of batter per pancake, allowing space for spreading. When you see bubbles on top of the pancakes, the edges look set, and the bottom is lightly browned, flip them over. These pancakes come out quite puffy, so sometimes I like to loosely place a lid on top of the pan (it doesn’t have to fit perfectly) to help them cook faster on the inside.
STEP 5: Cook until fully cooked through and lightly browned. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between each batch.
Make the cream cheese glaze:
STEP 6: In a medium bowl, whisk together powdered sugar and milk. Add vanilla, cinnamon, and cream cheese. Whisk vigorously until smooth. Adjust the consistency to your liking by adding more cream cheese, sugar, or milk. Set aside for a moment to thicken slightly.
(3 ½ tablespoons powdered sugar, 4 tablespoons milk, ½ teaspoon vanilla extract, pinch of cinnamon, 4 ounces (115g) cream cheese)
Serve with cream cheese glaze.
Enjoy!
Storage
How to store pancakes: You can store them for up to 3 days in the fridge. Wrap them tightly in plastic wrap or put them in tightly closed containers so they won’t dry out.
How to reheat pancakes: Reheat them in a dry pan on both sides until warm – they will still taste very good. They make a great make-ahead breakfast. You can also place small pats of butter on top of the pancakes and reheat them in a 325°F (160°C) oven.
Can the pancake batter be made ahead? Unfortunately, no. You should cook the pancakes right after you prepare the batter.
How to freeze pancakes: Pancakes freeze very well! Wrap them in plastic foil and freeze for up to 3-6 months. Thaw in the fridge then reheat in a dry pan on both sides until warm.
Top tips for making perfect pancakes
- Don’t overmix the batter, or the pancakes will be dense and not fluffy.
- Clarified butter is best for cooking pancakes (also very easy to make at home!), but if you don’t have it on hand, just use vegetable oil and regular butter.
- Cook them over medium or medium-low heat – this will depend on the type of your pan and on how powerful your stovetop is – this is something that you just have to test in your kitchen. If the temperature is too low, the pancakes will soak up fat and be dense and greasy but if it is too high, the pancakes may be browned on the outside (or even burned) but won’t be cooked through in the middle.
- The pan should be well-heated.
- The best pan for cooking pancakes is a crepe pan or a griddle but they will also turn just as fine in a regular skillet (must be non-stick, though).
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
More pancake recipes you may like
 |  |
| Blueberry Buttermilk Pancakes | Strawberry Pancakes |
 |  |
| Ricotta Pancakes with Raspberries | Apple Ring Pancakes |
Here you can find all my pancake and crepe recipes.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Cinnamon Pancakes with Cream Cheese Glaze
składniki
for the pancakes:
- 1 ¾ cups + 2 tablespoons (455g) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) flour spooned and leveled, not scooped
- 2 tablespoons sugar
- 4 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons (42g) melted butter
for the cream cheese glaze:
- 3 ½ tablespoons powdered sugar
- 4 tablespoons milk
- ½ teaspoon vanilla extract
- pinch of cinnamon
- 4 ounces (115g) cream cheese
additionally:
- clarified butter or regular butter, for cooking the pancakes
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wykonanie
- Make the cream cheese glaze: In a medium bowl, whisk together powdered sugar and milk. Add vanilla, cinnamon, and cream cheese. Whisk vigorously until smooth. Adjust the consistency to your liking by adding more cream cheese, sugar, or milk. Set aside.3 ½ tablespoons powdered sugar, 4 tablespoons milk, ½ teaspoon vanilla extract, pinch of cinnamon, 4 ounces (115g) cream cheese
- Make the pancake batter: In a large mixing bowl, whisk together buttermilk, eggs, and vanilla.1 ¾ cups + 2 tablespoons (455g) buttermilk, 2 large eggs, 1 teaspoon vanilla extract
- In a medium bowl, combine sugar, flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the buttermilk mixture and whisk until just combined (don’t overmix).2 cups (250g) flour, 2 tablespoons sugar, 4 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, 1/8 teaspoon salt
- Whisk in the melted and slightly cooled butter. Don’t overmix the batter—small lumps are fine.3 tablespoons (42g) melted butter
- Cook the pancakes: Heat a small amount of butter in a non-stick pan over medium heat (adjust the heat based on your stovetop, as it can vary in power).
- Scoop about 1/4 cup of batter per pancake, allowing space for spreading. When you see bubbles on top of the pancakes, the edges look set, and the bottom is lightly browned, flip them over. These pancakes come out quite puffy, so sometimes I like to loosely place a lid on top of the pan (it doesn’t have to fit perfectly) to help them cook faster on the inside. Cook until fully cooked through and lightly browned. Transfer to a plate. Repeat with the remaining batter, adding more butter to the pan between each batch.
- Serve with cream cheese glaze.
- Enjoy!
uwagi
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- Calories = 1 serving (4 pancakes) or 1/4 of the recipe. This is only an estimate!
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