Cinnamon Pancakes
- PREP 15min
- COOK 15min
- TOTAL 30min
My family loves this cinnamon pancake recipe. Since cinnamon rolls inspire them, the batter adds a whole tablespoon of cinnamon, and then we top the cooked pancakes with a sweet cream cheese glaze.
You Will Need
Cinnamon Pancakes
1 ½ cups (195g) all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups (295ml) milk
1 large egg
3 tablespoons (42g) butter, melted
1 teaspoon vanilla extract
1/4 cup chopped pecans, optional
Cream Cheese Glaze
4 tablespoons (56g) butter
3 ounces (85g) cream cheese
1 ½ cups (170g) powdered sugar, sifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Directions
Make Pancakes
Melt the butter and set it aside.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly).
Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.
Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.
Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).
Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.
After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.
Make Glaze
Melt butter in a small saucepan over medium heat. Remove pan from heat, then whisk in the cream cheese. It will look separated at first, but it will come together in a thick paste after whisking.
Whisk in the powdered sugar, vanilla extract, and 2 tablespoons of milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).
Adam and Joanne's Tips
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Best baking powder: Use aluminum-free baking powder (Rumford and Bob’s Red Mill are examples), as they prevent the tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). I use Bob’s Red Mill baking powder in this recipe with great results.
- The nutrition facts provided below are estimates. Estimates are likely a bit high, but I’ve included all the glaze in the recipe above.