Cinnamon Sugar Pancakes with Syrup

Cinnamon Sugar Pancakes with Syrup offer a warm, comforting breakfast experience featuring soft, fluffy pancakes coated in a delicate cinnamon-sugar blend. Served with a drizzle of syrup, these pancakes deliver classic flavours ideal for slow mornings, weekend brunches, or a simple sweet treat.

Why You’ll Love This Recipe

These pancakes strike a balance between fluffiness and flavour, offering a fragrant cinnamon aroma with every bite. The cinnamon-sugar coating elevates them beyond traditional pancakes, adding a subtle sweetness without overpowering richness. They are easy to prepare, require basic ingredients, and cook quickly, making them suitable for both busy mornings and leisurely breakfasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• granulated sugar

• baking powder

• salt

• ground cinnamon

• milk

• eggs

• unsalted butter, melted

• vanilla extract

• additional cinnamon and sugar for coating

• maple syrup or pancake syrup for serving

Directions

1. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

2. In another bowl, combine milk, eggs, melted butter, and vanilla.

3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are acceptable.

4. Heat a lightly greased skillet over medium heat.

5. Pour batter onto the skillet, forming medium-sized pancakes. Cook until bubbles form on the surface and the edges appear set, then flip and cook until golden.

6. While warm, coat each pancake lightly with cinnamon sugar.

7. Serve with syrup drizzled over the top.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10–12 minutes

• Total Time: 20–22 minutes

Variations

• Add chocolate chips for a richer flavour.

• Use brown sugar instead of white sugar for a deeper caramel note.

• Add a dash of nutmeg or pumpkin spice for seasonal warmth.

• Replace milk with buttermilk for tangier, fluffier pancakes.

• Top with fruit such as bananas, berries, or apple slices.

Storage/Reheating

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a skillet over low heat, in a toaster, or briefly in the microwave. For longer storage, freeze cooked pancakes with parchment between layers for up to 2 months. Reheat from frozen in a toaster or warm oven.

FAQs

Can I make the batter ahead of time?

It is best made fresh, but you can refrigerate it for up to 2 hours.

Why are my pancakes not fluffy?

Overmixing the batter can reduce fluffiness; mix only until just combined.

Can I use whole wheat flour?

Yes, though the pancakes will be slightly denser.

Can I replace sugar with honey?

Honey can be used in the batter, but reduce the milk slightly.

How do I get even browning?

Ensure the skillet is fully heated before adding batter.

Can I make these without eggs?

Use an egg substitute such as applesauce or a flax egg.

Can I add the cinnamon sugar directly into the batter?

Yes, though coating them after cooking enhances flavour more effectively.

What type of syrup is best?

Maple syrup is classic, but any pancake syrup works well.

Can I make mini pancakes?

Certainly; reduce cooking time slightly for smaller sizes.

Why did my pancakes stick to the pan?

Ensure the pan is greased and heated properly before cooking.

Conclusion

Cinnamon Sugar Pancakes with Syrup provide a delightful fusion of warm spice, soft texture, and gentle sweetness. Simple to prepare yet flavourful enough to feel special, they suit any breakfast occasion and offer comforting familiarity with every bite.

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