Cinnamon Pancakes Recipe

Flour: The base of the pancakes, providing structure and texture.

Sugar: Adds sweetness to the batter.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the baking powder to create a light texture.

Ground cinnamon: Adds a warm, spicy flavor to the pancakes.

Salt: Enhances the flavors of the other ingredients.

Milk: Provides moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Melted butter: Adds flavor and moisture to the pancakes.

Vanilla extract: Adds a sweet, aromatic flavor.

To achieve fluffy pancakes, ensure that you do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a denser texture. Stir the wet ingredients into the dry ingredients just until combined, even if there are a few lumps remaining. This will help keep the pancakes light and airy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds a slight floral flavor.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.

• baking soda - Substitute with additional baking powder: Use 2-3 times more baking powder than the amount of baking soda called for.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in pancakes.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water to replace one egg, making it vegan-friendly.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the pancakes.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. Ensure all the air is squeezed out to maintain freshness.
• For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
• For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid. Then transfer them to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.
• When ready to enjoy, reheat the pancakes in the microwave for about 20-30 seconds or until warm. Alternatively, reheat them in a toaster or oven at 350°F (175°C) for about 10 minutes.
• For a crispier texture, reheat the pancakes on a griddle or frying pan over medium heat for a few minutes on each side.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through. This method helps maintain the pancakes' fluffy texture.

• Microwave Method: Place a stack of pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds per pancake. Check and add more time if needed. This is the quickest method but may make the pancakes slightly chewy.

• Toaster Method: If you prefer a bit of crispiness, use a toaster. Place each pancake in the toaster and toast on a low setting. Keep an eye on them to avoid burning. This method is great for a quick reheat and adds a slight crunch to the edges.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until warmed through. This method helps retain the pancakes' original texture and flavor.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 2-3 minutes, checking halfway through. This method gives a slightly crispy exterior while keeping the inside soft and fluffy.

• Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.

• Whisk: A tool used to blend the ingredients smoothly and incorporate air into the mixture.

• Griddle: A flat cooking surface used to cook the pancakes evenly.

• Frying pan: An alternative to the griddle for cooking the pancakes.

• Measuring cups: Used to measure the dry and wet ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, cinnamon, and vanilla extract.

• Spatula: Used to flip the pancakes once bubbles form on the surface.

• Ladle: Used to pour the batter onto the griddle or frying pan.

• Butter knife: Used to spread melted butter on the griddle or frying pan for greasing.

• Plate: Used to serve the warm pancakes once they are cooked.

Measure ingredients ahead: Pre-measure all ingredients and keep them ready to save time during preparation.

Use a large griddle: Cook multiple pancakes at once by using a large griddle or frying pan.

Mix dry ingredients in bulk: Prepare a large batch of the dry ingredients mix and store it for future use.

Preheat the griddle: Ensure the griddle is preheated so you can start cooking immediately.

Use a ladle or measuring cup: Use a ¼ cup measuring cup to pour the batter quickly and evenly.