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
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