Cinnamon Pancakes 9 Secrets for Fluffy Irresistible Breakfast Perfection

Cinnamon Pancakes transform ordinary mornings into extraordinary experiences. Tired of bland, rubbery pancakes that taste like cardboard? Frustrated when your breakfast disappoints before the day even begins? This easy cinnamon pancakes recipe with Epicurean Butter Cinnamon Brown Sugar Flavored Butter creates fluffy, aromatic stacks that melt in your mouth. Hi, I’m Simon, a chef on a flavorful journey around the world. During my time in Vermont, I discovered how premium flavored butter elevates simple recipes into unforgettable moments and these cinnamon pancakes became my signature weekend breakfast.

Recipe Promise: Fluffy, cloud-like cinnamon pancakes with warm spice notes and caramelized butter that creates an irresistible breakfast everyone craves.

Credibility: After perfecting pancake recipes in professional kitchens for over a decade, I’ve discovered that the secret isn’t complicated technique it’s quality ingredients like Epicurean’s premium flavored butter.

What You’ll Master: Selecting the best cinnamon for pancakes, mixing techniques for ultimate fluffiness, cooking secrets for perfect golden color, creative topping combinations, and storage hacks for meal prep.

Why This Cinnamon Pancakes Recipe Works

This easy cinnamon pancakes recipe delivers consistent, restaurant-quality results every single time. Here’s what makes it exceptional:

• Simple pantry ingredients create authentic cinnamon flavor without specialty items
• Ready in 20 minutes from mixing bowl to breakfast table—perfect for busy mornings
• Epicurean Butter elevates everything with rich cinnamon and brown sugar notes that complement the pancakes perfectly
• Beginner-friendly method that produces fluffy, tender results even for first-time cooks
• Meal prep friendly make ahead and freeze for quick weekday breakfasts

Choosing the Right Ingredients for Cinnamon Pancakes

Best Cinnamon for Cinnamon Pancakes

When making exceptional cinnamon pancakes, cinnamon quality matters significantly. Ceylon cinnamon (also called “true cinnamon”) offers delicate, sweet flavor perfect for breakfast. Cassia cinnamon provides bolder, spicier notes that stand up to rich butter. For these cinnamon pancakes, I recommend Ceylon for subtle sweetness that lets the Epicurean Butter shine, or cassia if you prefer pronounced spice.

Buying Tips for Cinnamon Pancakes Ingredients

Purchase Epicurean Butter Cinnamon & Brown Sugar Flavored Butter from specialty grocery stores or online retailers this premium butter makes all the difference. Check your cinnamon’s freshness by smelling it; vibrant, aromatic spice means fresh product. Buy whole cinnamon sticks and grind them yourself for maximum flavor in your cinnamon pancakes, or choose reputable brands like Simply Organic or Frontier Co-op.

Substitutions for Cinnamon Pancakes

While this recipe is perfected for cinnamon pancakes, you can customize easily. Substitute buttermilk for regular milk to add tangy richness. Use whole wheat flour for half the all-purpose flour for nutty depth. Replace white sugar with coconut sugar for caramel notes. If Epicurean Butter isn’t available, mix softened regular butter with cinnamon and brown sugar though the premade version saves time and delivers superior consistency.

Ingredients & Prep for Cinnamon Pancakes

Essential Ingredients for Cinnamon Pancakes

Dry Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• 2 cups whole milk (room temperature)
• 2 large eggs
• 3 tablespoons melted butter
• 2 teaspoons vanilla extract

Special Topping:

• Epicurean Butter Cinnamon & Brown Sugar Flavored Butter
• Pure maple syrup
• Fresh berries (optional)

Essential Equipment:

• Large mixing bowl
• Medium mixing bowl
• Whisk or electric mixer
• Non-stick griddle or large skillet
• ¼ cup measuring cup or ladle
• Flexible spatula

Preparing Cinnamon Pancakes Batter

Combine all dry ingredients in a large bowl, whisking thoroughly to distribute cinnamon evenly throughout. In a separate medium bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth. Pour wet ingredients into dry ingredients and fold gently with a spatula stir just until combined with small lumps remaining. Overmixing creates tough, dense cinnamon pancakes. Let batter rest for 5-10 minutes while your griddle preheats; this allows gluten to relax and baking powder to activate.

Pantry Staples for Perfect Cinnamon Pancakes

Stock your kitchen with these essentials for cinnamon pancakes success: pure vanilla extract (not imitation), aluminum-free baking powder for best rise, fresh baking soda, high-quality ground cinnamon, pure maple syrup, and of course, Epicurean Butter Cinnamon & Brown Sugar Flavored Butter. Keep buttermilk powder on hand as backup—it stores for months and creates extra fluffy cinnamon pancakes when mixed with water.

Step-by-Step Cinnamon Pancakes Cooking Instructions

Pre-Cooking Prep for Cinnamon Pancakes

Ensure all wet ingredients reach room temperature 30 minutes before starting—this prevents cold milk from solidifying melted butter. Measure ingredients accurately using proper technique (spoon flour into measuring cup, level with knife). Preheat your griddle or large non-stick skillet to medium heat (350-375°F) for at least 5 minutes—consistent temperature is crucial for evenly cooked cinnamon pancakes.

Cooking Method for Perfect Cinnamon Pancakes

1. Temperature Test: Sprinkle a few drops of water on griddle—they should dance and evaporate within 2-3 seconds
2. Light Greasing: Brush griddle lightly with melted butter or cooking spray
3. Portion Control: Pour ¼ cup batter onto hot griddle for each pancake, spacing them 2 inches apart
4. Watch for Bubbles: Cook first side for 2-3 minutes until bubbles form across entire surface and edges look set
5. Perfect Timing: Bubbles should pop and leave small holes—this signals perfect flip time
6. The Flip: Use wide spatula to flip confidently in one smooth motion
7. Second Side: Cook 1-2 minutes until golden brown and cooked through

Doneness Check for Cinnamon Pancakes

Perfect cinnamon pancakes should be golden brown with even color across the surface. The center should spring back when lightly pressed, not feel dense or doughy. Insert a toothpick into the center—it should come out clean or with just a few moist crumbs. If your cinnamon pancakes are browning too quickly but remain raw inside, reduce heat slightly.

Resting Your Cinnamon Pancakes

Transfer finished cinnamon pancakes to a baking sheet and keep warm in a 200°F oven while you cook remaining batches. Avoid stacking pancakes directly—this creates steam that makes them soggy. Instead, arrange in a single layer or use a wire cooling rack set over the baking sheet for optimal texture. Cinnamon pancakes stay perfectly fluffy and warm for up to 30 minutes using this method.

Pro Tips for Perfect Cinnamon Pancakes

Avoiding Common Cinnamon Pancakes Mistakes

Problem: Dense, flat cinnamon pancakes

• Solution: Don’t overmix batter; lumps are okay. Also check baking powder freshnessold leavening creates flat results

Problem: Cinnamon pancakes burning on outside, raw inside

• Solution: Heat is too high. Reduce to medium or medium-low for even cooking throughout

Problem: Tough, rubbery texture

• Solution: You’ve overmixed the batter, developing too much gluten. Stir just until combined

Problem: Pale, undercooked appearance

• Solution: Increase heat slightly, or cook longer before flipping. Wait for bubbles to form completely

Tool Recommendations for Cinnamon Pancakes

Invest in a quality electric griddle with temperature control for consistent results—even heat makes perfect cinnamon pancakes effortless. A good non-stick skillet works too; cast iron is traditional but requires careful temperature management. Use a thin, flexible fish spatula for easy flipping without tearing. A squeeze bottle makes portion control simple for uniform-sized cinnamon pancakes.

Storage & Reheating Cinnamon Pancakes

Refrigeration: Cool cinnamon pancakes completely, layer with parchment paper, and store in airtight container for up to 5 days. Reheat in toaster or toaster oven for crispy edges.

Freezing: Place cooled cinnamon pancakes in single layer on baking sheet and freeze solid (about 2 hours). Transfer to freezer bags with parchment between layers. Freeze up to 3 months.

Best Reheating: Microwave individual frozen cinnamon pancakes for 30-45 seconds, or toast directly from frozen for 2-3 minutes. For oven reheating, arrange on baking sheet at 350°F for 10 minutes.

Cinnamon Pancakes Flavor Variations

Sweet Cinnamon Pancakes Enhancements

Apple Cinnamon: Fold diced sautéed apples into batter, top finished cinnamon pancakes with apple compote and Epicurean Butter

Banana Walnut: Add mashed banana to batter, sprinkle chopped walnuts into each pancake as it cooks, serve with caramelized bananas

Cinnamon Roll Style: Swirl cinnamon-sugar mixture into batter on griddle, drizzle finished cinnamon pancakes with cream cheese glaze

Wholesome Cinnamon Pancakes Options

Whole Grain: Replace 1 cup all-purpose flour with whole wheat or oat flour for hearty, fiber-rich cinnamon pancakes

Protein-Packed: Add 2 scoops vanilla protein powder and reduce flour by ¼ cup for muscle-building breakfast

Gluten-Free: Substitute cup-for-cup gluten-free flour blend; cinnamon pancakes maintain fluffiness with proper blend

Creative Cinnamon Pancakes Combinations

Pumpkin Spice: Add ½ cup pumpkin puree and extra warming spices for fall-inspired cinnamon pancakes

Chai-Spiced: Include cardamom, ginger, and cloves along with cinnamon for complex, aromatic breakfast

Chocolate Chip: Fold mini chocolate chips into batter—they melt into pockets of richness that complement cinnamon beautifully

Cinnamon Pancakes Variations Table

Serving Suggestions for Cinnamon Pancakes

Perfect Cinnamon Pancakes Pairings

For Weekend Breakfast: Serve cinnamon pancakes with scrambled eggs, turkey sausage links, fresh fruit salad, and orange juice. The protein balances the sweetness perfectly while keeping you satisfied.

For Brunch Gatherings: Create a pancake bar with multiple toppings—Epicurean Butter Cinnamon & Brown Sugar, pure maple syrup, fresh berries, whipped cream, chopped nuts, and chocolate chips. Let guests customize their cinnamon pancakes.

For Special Occasions: Stack cinnamon pancakes high, top generously with Epicurean Butter, dust with powdered sugar, and garnish with fresh strawberries. Serve alongside champagne for elegant brunch presentation.

Beverage Pairings for Cinnamon Pancakes

Hot Beverages: French press coffee, café au lait, chai tea latte, or hot chocolate complement cinnamon pancakes beautifully. The warmth enhances the spice notes.

Cold Options: Fresh-squeezed orange juice, cold brew coffee with vanilla, or chocolate milk provide refreshing contrast to warm, buttery cinnamon pancakes.

Special Occasion Drinks: Vanilla-spiced cappuccino, cinnamon-dusted hot cocoa, or sparkling apple cider elevate cinnamon pancakes to celebration-worthy status.

Cinnamon Pancakes FAQs

Can I make cinnamon pancakes batter ahead of time? Yes, but with caveats. Prepare batter and refrigerate up to 2 hours before cooking. Baking powder loses effectiveness over time, so pancakes won’t be quite as fluffy if batter sits longer. For best results, mix dry and wet ingredients separately ahead, then combine just before cooking.

Why are my cinnamon pancakes not fluffy? Several culprits: overmixing develops gluten creating dense texture; old baking powder/soda loses leavening power; too much liquid makes batter thin and flat. Measure accurately, mix gently, and check leavening freshness for fluffy cinnamon pancakes.

Can I use whole wheat flour in cinnamon pancakes? Absolutely! Replace up to half the all-purpose flour with whole wheat for heartier cinnamon pancakes. For 100% whole wheat, add 2 extra tablespoons milk—whole wheat absorbs more liquid. The cinnamon flavor complements whole wheat’s nutty taste beautifully.

How do I keep cinnamon pancakes warm for serving? Preheat oven to 200°F. Arrange finished cinnamon pancakes in single layer on baking sheet (don’t stack—they’ll steam and get soggy). Cover loosely with foil and keep warm up to 30 minutes while you cook remaining batches.

What makes Epicurean Butter special for cinnamon pancakes? Epicurean Butter Cinnamon & Brown Sugar Flavored Butter is crafted with real cinnamon and brown sugar, creating complex sweetness that complements cinnamon pancakes perfectly. It melts beautifully, spreading easily over hot pancakes and adding restaurant-quality flavor without extra effort.

Can I make cinnamon pancakes without eggs? Yes! Substitute each egg with: 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or ¼ cup applesauce, or commercial egg replacer. Flax eggs work best for fluffy cinnamon pancakes.

Are cinnamon pancakes suitable for kids? Absolutely! Cinnamon pancakes are kid friendly and nutritious when served with protein and fruit. The familiar cinnamon flavor appeals to children, and you can reduce sugar slightly if desired. Let kids help measure and mix for fun family cooking.

How do I prevent cinnamon pancakes from sticking? Use a well-seasoned non-stick griddle or skillet. Heat properly before adding batter. Lightly grease between batches with butter or cooking spray. If using cast iron, ensure it’s well-seasoned and maintain consistent medium heat.

Conclusion

Make this weekend memorable with easy cinnamon pancakes that bring smiles to every face at your breakfast table! This foolproof recipe with Epicurean Butter Cinnamon & Brown Sugar Flavored Butter transforms ordinary mornings into special occasions. Whether you’re cooking for family, hosting brunch friends, or treating yourself to indulgent breakfast, these cinnamon pancakes deliver consistent, delicious results.

Cinnamon Pancakes 9 Secrets for Fluffy Irresistible Breakfast Perfection

---

• Author: Simon
• Total Time: 25
• Yield: 12 pancakes 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Fluffy, aromatic cinnamon pancakes topped with Epicurean Butter Cinnamon & Brown Sugar Flavored Butter. These easy pancakes deliver restaurant-quality breakfast in just 20 minutes with warm spice notes and caramelized butter richness.

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

¼ teaspoon ground nutmeg

2 cups whole milk (room temperature)

2 large eggs

3 tablespoons melted butter

2 teaspoons vanilla extract

Epicurean Butter Cinnamon & Brown Sugar Flavored Butter for serving

Pure maple syrup for serving

Fresh berries for garnish (optional)

Butter or cooking spray for griddle

---

Instructions

1. Bring milk and eggs to room temperature 30 minutes before starting.

2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg until evenly combined.

3. In medium bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.

4. Pour wet ingredients into dry ingredients and fold gently with spatula just until combined—small lumps should remain.

5. Let batter rest for 5-10 minutes at room temperature while griddle preheats.

6. Preheat electric griddle to 350-375°F or heat large non-stick skillet over medium heat for 5 minutes.

7. Test griddle temperature by sprinkling water drops—they should dance and evaporate within 2-3 seconds.

8. Lightly brush griddle with melted butter or coat with cooking spray.

9. Pour ¼ cup batter onto hot griddle for each pancake, spacing them 2 inches apart.

10. Cook first side for 2-3 minutes until bubbles form across entire surface and edges look set.

11. Wait until bubbles pop and leave small holes—this is perfect flip time.

12. Flip confidently with wide spatula in one smooth motion.

13. Cook second side for 1-2 minutes until golden brown and cooked through.

14. Test doneness by pressing center lightly—it should spring back, not feel doughy.

15. Transfer finished pancakes to baking sheet in single layer and keep warm in 200°F oven.

16. Repeat with remaining batter, lightly greasing griddle between batches.

17. Stack warm cinnamon pancakes on plates and top generously with Epicurean Butter Cinnamon & Brown Sugar Flavored Butter.

18. Drizzle with pure maple syrup and garnish with fresh berries if desired.

19. Serve immediately while hot and fluffy.

Notes

Don’t overmix batter—lumps are perfectly fine and ensure fluffy pancakes.

Check baking powder and baking soda freshness—they lose effectiveness after 6 months.

For extra fluffy pancakes, separate eggs and beat whites until soft peaks form, then fold into batter.

First pancake is often imperfect—use it to test and adjust griddle temperature.

Make ahead: Freeze cooked pancakes between parchment layers for up to 3 months.

Reheat frozen pancakes in toaster or toaster oven for best texture.

Substitute buttermilk for regular milk for tangier, fluffier cinnamon pancakes.

For whole wheat version, replace up to half the flour and add 2 extra tablespoons milk.

Reduce sugar to 2 tablespoons if serving with very sweet toppings.

Store leftover pancakes in refrigerator up to 5 days; reheat in toaster for crispy edges.

• Prep Time: 10
• Cook Time: 15
• Category: Breakfast, Brunch
• Method: Griddle
• Cuisine: American

Nutrition

• Serving Size: 3 pancakes
• Calories: 385
• Sugar: 16g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 11g
• Cholesterol: 105mg

Keywords: cinnamon pancakes, easy pancakes, Epicurean butter, fluffy pancakes, breakfast recipe