Cinnamon Pancakes Recipe

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

Sugar: Adds sweetness to the batter.

Baking powder: A leavening agent that helps the pancakes rise and become fluffy.

Cinnamon: Adds a warm, spicy flavor to the pancakes.

Salt: Enhances the overall flavor of 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: Adds a sweet, aromatic flavor to the pancakes.

To achieve fluffier pancakes, make sure not to overmix the batter. Stir until the ingredients are just combined; a few lumps are perfectly fine. Overmixing can lead to dense and tough pancakes. Additionally, let the batter rest for about 5 minutes before cooking to allow the baking powder to activate fully, resulting in a lighter texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the batter.

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

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with nutmeg, ginger, and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to create a vegan egg substitute.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Once cooled, layer the pancakes between sheets of parchment paper. This keeps them from sticking together and makes it easy to grab just one or two at a time.

• Place the layered pancakes in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain their freshness.

• Store the container or bag in the refrigerator if you plan to eat the pancakes within the next 2-3 days. For longer storage, place them in the freezer.

• When freezing, label the container or bag with the date. Pancakes can be frozen for up to 2 months without losing their flavor and texture.

• To reheat refrigerated pancakes, place them on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 20-30 seconds or until heated through.

• For frozen pancakes, you can either thaw them in the refrigerator overnight or reheat directly from frozen. To reheat from frozen, microwave on high for 30-60 seconds, or until warm.

• Alternatively, you can reheat pancakes in the oven. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet in a single layer, and cover with aluminum foil. Heat for about 10 minutes or until warmed through.

• For a crispier texture, reheat pancakes in a toaster or toaster oven. Toast on a low setting until they are heated through and slightly crispy on the edges.

• Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh berries, or a dollop of whipped cream. Enjoy the same delicious taste as freshly made!

• Microwave Method:

  1. Place your pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on high for 20-30 seconds per pancake, checking for warmth.
  4. Serve immediately with your favorite toppings like maple syrup or fresh berries.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes in a single layer on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Heat for 10 minutes or until thoroughly warmed.
  5. Enjoy with a dollop of whipped cream or a sprinkle of cinnamon sugar.

• Toaster Method:

  1. Place the pancakes in the toaster, ensuring they fit without overlapping.
  2. Toast on a low setting to avoid burning.
  3. Check frequently to ensure they are heated through.
  4. Serve with a spread of butter or a drizzle of honey.

• Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Lightly grease the skillet with a bit of butter or cooking spray.
  3. Place the pancakes in the skillet and cover with a lid.
  4. Heat for 1-2 minutes on each side until warmed through.
  5. Serve with a side of fresh fruit or a spoonful of yogurt.

• Mixing bowl: Use this to combine the dry ingredients like flour, sugar, baking powder, cinnamon, and salt.

• Mixing bowl: Use another one to whisk together the wet ingredients such as milk, egg, melted butter, and vanilla extract.

• Whisk: This is essential for blending the wet ingredients smoothly.

• Griddle: Ideal for cooking the pancakes evenly; it provides a flat surface for consistent heat distribution.

• Frying pan: An alternative to a griddle, useful if you don't have one. It should be heated over medium heat.

• Measuring cups: Necessary for accurately measuring the flour, milk, and other ingredients.

• Measuring spoons: These are used to measure smaller quantities like sugar, baking powder, cinnamon, salt, and vanilla extract.

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

• Ladle: Handy for pouring ¼ cup of batter onto the griddle or frying pan.

• Butter knife: Useful for spreading melted butter on the griddle or frying pan to lightly grease it.

Pre-mix dry ingredients: Combine flour, sugar, baking powder, cinnamon, and salt the night before to save time in the morning.

Use a blender: Blend the milk, egg, melted butter, and vanilla extract for a quick and smooth mixture.

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

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

Store batter: Make extra batter and store it in the fridge for a quick breakfast the next day.