Perfect Cinnamon Pancake Recipe: Fluffy & Aromatic

The best cinnamon pancake recipe combines 1 ½ cups all-purpose flour, 3 ½ teaspoons baking powder, 1 teaspoon salt, 1 tablespoon granulated sugar, 1 ¼ cups milk, 1 large egg, 3 tablespoons melted butter, and 1 ½ teaspoons ground cinnamon for perfectly fluffy, aromatic pancakes with balanced spice flavor. Cook on a preheated 375°F (190°C) griddle for 2-3 minutes per side until golden brown. This from-scratch recipe yields 8-10 pancakes with optimal texture and cinnamon distribution without overpowering the classic pancake flavor.

Nothing beats the warm, comforting aroma of cinnamon pancakes sizzling on the griddle. Unlike store-bought mixes that often contain artificial flavors and excessive sugar, this homemade cinnamon pancake recipe delivers authentic spice notes with just the right amount of sweetness. The secret lies in using freshly ground cinnamon and precise ingredient ratios that maintain the classic pancake structure while enhancing it with warm spice notes.

Why This Cinnamon Pancake Recipe Works

Most cinnamon pancake recipes either underwhelm with barely perceptible spice or overwhelm with an artificial cinnamon punch. This tested formula achieves the perfect balance through three key elements:

1. Freshly ground cinnamon - Using recently purchased cinnamon ensures vibrant flavor that doesn't taste dusty or stale
2. Optimal spice ratio - 1 ½ teaspoons per standard batch provides noticeable warmth without dominating
3. Proper mixing technique - Gentle folding preserves air bubbles for maximum fluffiness

Food science confirms that cinnamon's volatile oils begin degrading after six months, which explains why many home attempts fall flat. For best results, check your cinnamon's freshness by rubbing a small amount between your fingers—if the aroma is weak, replace it before making your easy cinnamon pancake recipe from scratch.

Complete Ingredient List

This best cinnamon pancakes recipe requires standard pantry items with precise measurements for consistent results:

Ingredient	Measurement	Notes
All-purpose flour	1 ½ cups (190g)	Spoon and level method for accuracy
Baking powder	3 ½ tsp	Fresh for maximum rise
Salt	1 tsp	Balances sweetness
Granulated sugar	1 tbsp	Enhances browning
Ground cinnamon	1 ½ tsp	Use Ceylon for milder flavor
Milk	1 ¼ cups	Whole milk preferred
Large egg	1	Room temperature
Unsalted butter	3 tbsp, melted	Cool before adding

Step-by-Step Instructions for Perfect Cinnamon Pancakes

1. Prepare dry ingredients: In a large bowl, whisk together flour, baking powder, salt, sugar, and cinnamon until thoroughly combined with no streaks of spice remaining.
2. Mix wet ingredients: In separate bowl, whisk milk, egg, and melted butter until fully incorporated. The butter should be cool enough that it doesn't cook the egg.
3. Combine gently: Create a well in the dry ingredients and pour in wet mixture. Stir with a rubber spatula just until combined—do not overmix. A few small lumps are acceptable; overmixing creates tough pancakes.
4. Preheat cooking surface: Heat griddle or non-stick skillet to 375°F (190°C). Test temperature by sprinkling water droplets—they should dance and evaporate quickly.
5. Cook pancakes: Pour ¼ cup portions onto hot surface. Cook 2-3 minutes until bubbles form on surface and edges look set. Flip and cook 1-2 minutes more until golden brown.

Professional Tips for Cinnamon Pancake Success

Master these techniques for consistently excellent results with your homemade cinnamon pancakes recipe:

• Temperature control: Maintain consistent 375°F heat—too hot causes burnt exteriors with raw centers; too cool creates dense pancakes
• Resting time: Let batter rest 5 minutes before cooking to allow flour hydration and activate baking powder
• Flip timing: Wait for surface bubbles to pop and stay open before flipping—this indicates proper set
• Keeping warm: Place finished pancakes on a wire rack in a 200°F oven to maintain crisp edges while cooking batches

Serving Suggestions and Pairings

Elevate your fluffy cinnamon pancakes with these complementary pairings:

• Syrups: Pure maple syrup enhances rather than competes with cinnamon notes
• Toppings: Light dusting of powdered sugar, cinnamon sugar mixture, or fresh berries
• Protein pairings: Crispy bacon or sausage balances the sweetness
• Beverages: Strong coffee or orange juice complements the warm spices

Troubleshooting Common Issues

Resolve these frequent cinnamon pancake recipe problems with professional solutions:

• Flat pancakes: Check baking powder freshness—replace if older than 6 months
• Burnt edges: Reduce heat by 25°F and ensure even preheating
• Raw centers: Increase first-side cooking time by 30 seconds before flipping
• Spice clumps: Sift cinnamon with dry ingredients for even distribution

Recipe Variations for Dietary Needs

Adapt this classic cinnamon pancake recipe for various dietary requirements without sacrificing flavor:

• Gluten-free: Substitute 1:1 gluten-free flour blend and add ½ tsp xanthan gum
• Dairy-free: Replace milk with unsweetened almond milk and butter with coconut oil
• Vegan: Use flax egg (1 tbsp ground flax + 3 tbsp water) and dairy alternatives
• Lower sugar: Reduce sugar to 1 tsp and serve with fruit compote instead of syrup

Frequently Asked Questions

Can I make cinnamon pancake batter ahead of time?

While possible, we don't recommend making batter more than 30 minutes ahead. The baking powder begins activating immediately, reducing rise. For best results, mix dry and wet ingredients separately the night before, then combine just before cooking. Store components in airtight containers in the refrigerator.

Why do my cinnamon pancakes taste bitter?

Bitterness typically comes from expired baking powder or baking soda. Check expiration dates and replace if older than 6 months. Overmixing can also cause bitterness by activating compounds in the flour. Use the gentle fold technique and stop mixing when just combined.

How do I prevent cinnamon from burning?

Cinnamon burns at lower temperatures than standard pancakes. To prevent burning, reduce griddle temperature to 350°F (175°C) and monitor closely. Using Ceylon cinnamon (softer, more delicate) instead of Cassia (stronger, more common) also reduces burning risk while providing nuanced flavor.

Can I freeze leftover cinnamon pancakes?

Yes, cinnamon pancakes freeze exceptionally well. Cool completely, then layer between parchment paper in an airtight container. Freeze for up to 2 months. Reheat in toaster oven at 350°F for 3-4 minutes or microwave for 20-30 seconds. Avoid freezing with syrup to prevent sogginess.

What's the difference between this recipe and cinnamon roll pancakes?

Traditional cinnamon roll pancakes contain swirls of cinnamon-sugar filling. This recipe incorporates cinnamon directly into the batter for uniform flavor throughout. For cinnamon roll style, prepare regular pancake batter, then sprinkle cinnamon-sugar mixture on the surface immediately after pouring batter onto the griddle, before bubbles form.