Cinnamon Pancakes Recipe

Flour: The base of the pancake batter, providing structure and texture.

Sugar: Adds sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the baking powder to create a light texture.

Salt: Enhances the flavors of the other ingredients.

Ground cinnamon: Adds a warm, spicy flavor to the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Butter: Adds flavor and helps create a tender texture.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to tough and dense pancakes. Stir just until the batter comes together and you no longer see streaks of flour. A few lumps are perfectly fine and will actually help create a lighter, fluffier texture.

• all-purpose flour - Substitute with whole wheat flour: Adds a nuttier flavor and more fiber, though the texture may be slightly denser.

• sugar - Substitute with honey: Provides natural sweetness and adds moisture, but reduce the milk slightly to balance the liquid content.

• baking powder - Substitute with cream of tartar and baking soda: Use ½ teaspoon cream of tartar and ¼ teaspoon baking soda to achieve the same leavening effect.

• baking soda - Substitute with additional baking powder: Use 2 teaspoon of baking powder in total, but the texture may be slightly different.

• salt - Substitute with sea salt: Provides a similar salty flavor with a slightly different mineral profile.

• ground cinnamon - Substitute with pumpkin pie spice: Adds a similar warm, spicy flavor with additional notes of nutmeg and cloves.

• milk - Substitute with almond milk: Suitable for lactose-intolerant individuals and adds a subtle nutty flavor.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to create a vegan-friendly binder.

• melted butter - Substitute with coconut oil: Adds a slight coconut flavor and is a good dairy-free alternative.

• vanilla extract - Substitute with maple syrup: Adds a different but complementary sweetness and flavor profile.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Stack the cooled pancakes with a piece of parchment paper between each one. This makes it easier to separate them later.
• Place the stacked pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the pancakes within 2-3 days.
• For longer storage, place the container or bag in the freezer. Pancakes can be frozen for up to 2 months without losing their flavor or texture.
• When ready to eat, reheat the pancakes in a toaster, oven, or microwave. For the toaster, use a low setting to avoid burning. In the oven, preheat to 350°F (175°C) and heat for about 10 minutes. For the microwave, heat on high for 20-30 seconds per pancake.
• If reheating from frozen, you can thaw the pancakes in the refrigerator overnight or use the defrost setting on your microwave before reheating.
• Serve the reheated pancakes with your favorite toppings such as maple syrup, fresh berries, or a dollop of whipped cream.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method keeps the pancakes fluffy and moist.

• Microwave Method: Place a stack of 2-3 pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 20-30 seconds, checking to ensure they are heated evenly. This is the quickest method but can sometimes make the pancakes a bit rubbery if overheated.

• Toaster Method: If you like your pancakes a bit crispy on the outside, the toaster is a great option. Simply place each pancake in a toaster slot and toast on a low setting. Keep an eye on them to prevent burning. This method gives a delightful crunch while keeping the inside soft.

• Stovetop Method: Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray. Place the pancakes in the skillet and heat for about 1-2 minutes on each side until warmed through. This method revives the pancakes nicely, giving them a fresh-off-the-griddle taste.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for about 3-4 minutes, checking halfway through to ensure even warming. This method keeps the pancakes light and fluffy with a slightly crispy exterior.

• Mixing bowl: Use this to combine and whisk your dry ingredients together.

• Mixing bowl: Use another one to mix your wet ingredients.

• Whisk: This will help you blend the dry ingredients and the wet ingredients smoothly.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Use these to measure out the baking powder, baking soda, salt, and cinnamon.

• Griddle: Ideal for cooking the pancakes evenly; it provides a flat, large surface.

• Frying pan: An alternative to the griddle if you don't have one.

• Spatula: Necessary for flipping the pancakes once bubbles form on the surface.

• Ladle: Useful for pouring the batter onto the griddle or frying pan.

• Small bowl: Melt the butter in this before adding it to the wet ingredients.

• Measuring jug: Handy for measuring and pouring the milk.

• Cooking spray: Use this to lightly grease the griddle or frying pan to prevent sticking.

Prepare ingredients in advance: Measure and mix all dry ingredients the night before to save time in the morning.

Use a blender: Combine wet ingredients in a blender for a quick and smooth mixture.

Preheat the griddle: Start heating your griddle or frying pan while mixing the batter to save time.

Batch cooking: Cook multiple pancakes at once if your griddle is large enough.

Use a measuring cup: Pour batter using a ¼ cup measuring cup for consistent pancake sizes and faster cooking.