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Vanilla Cinnamon Pancakes: The Ultimate Breakfast Recipe

Vanilla Cinnamon Pancakes: Is there anything that screams weekend brunch quite like a stack of fluffy, golden pancakes? I think not! But forget your average, run-of-the-mill flapjacks. We’re elevating the pancake game today with a recipe that’s guaranteed to become a family favorite. These aren’t just pancakes; they’re a warm hug on a plate, infused with the comforting flavors of vanilla and cinnamon.

Pancakes, in their simplest form, have been around for centuries, with variations popping up in cultures across the globe. From the French crêpe to the Russian blini, the idea of a simple batter cooked on a hot surface is a culinary universal. But the American pancake, thick and fluffy, often enjoyed with maple syrup, is a relatively modern invention. Adding vanilla and cinnamon, however, takes this classic breakfast staple to a whole new level of deliciousness.

What makes vanilla cinnamon pancakes so irresistible? It’s the perfect balance of flavors. The warm spice of cinnamon complements the sweet, delicate aroma of vanilla, creating a symphony of taste that dances on your tongue. The texture is equally important – light, airy, and slightly chewy, these pancakes are a delight to eat. Plus, they’re incredibly easy to make, perfect for a quick weekend breakfast or a special occasion brunch. So, grab your whisk and let’s get cooking! You’re about to discover your new favorite pancake recipe.

Vanilla Cinnamon Pancakes this Recipe

Ingredients:

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 large egg
  • 3 tablespoons melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Optional: Maple syrup, fresh berries, whipped cream for serving

Preparing the Pancake Batter

Okay, let’s get started with the most important part: the batter! This is where the magic happens, and a little attention to detail here will result in fluffy, delicious pancakes. I’ve made these countless times, and I’ve learned a few tricks along the way.

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon. Make sure everything is evenly distributed. This ensures that the baking powder works its magic throughout the batter, giving you that light and airy texture we all crave. I like to use a whisk for this step because it helps to aerate the flour, which also contributes to fluffier pancakes.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. It’s important to use melted butter, not just softened, as it incorporates more easily into the batter and adds a richness that’s hard to beat. The vanilla extract enhances the overall flavor profile, complementing the cinnamon beautifully.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Now, this is where you need to be careful not to overmix. Gently fold the wet and dry ingredients together until just combined. A few lumps are perfectly fine! Overmixing develops the gluten in the flour, which can result in tough, chewy pancakes. We want tender, fluffy pancakes, so resist the urge to keep stirring until it’s perfectly smooth. I usually use a rubber spatula for this step, as it’s gentle and effective for folding.
  4. Let the Batter Rest (Optional but Recommended): This is a step that many people skip, but I highly recommend it! Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to fully activate, resulting in even lighter and fluffier pancakes. While the batter is resting, you can preheat your griddle or pan and prepare your toppings.

Cooking the Pancakes

Now for the fun part: cooking the pancakes! This is where you get to see your batter transform into golden-brown discs of deliciousness. Here are my tips for achieving pancake perfection:

  1. Preheat Your Griddle or Pan: Preheat a lightly oiled griddle or frying pan over medium heat. The ideal temperature is crucial for achieving that perfect golden-brown color without burning the pancakes. If the griddle is too hot, the pancakes will burn on the outside before they’re cooked through on the inside. If it’s not hot enough, they’ll be pale and flat. A good way to test the temperature is to sprinkle a few drops of water onto the griddle. If the water sizzles and evaporates quickly, it’s ready.
  2. Grease the Griddle: Lightly grease the griddle with butter or cooking spray. I prefer butter because it adds a subtle richness and flavor to the pancakes. Make sure to grease the entire surface of the griddle to prevent the pancakes from sticking.
  3. Pour the Batter: Pour ¼ cup of batter onto the hot griddle for each pancake. I like to use a measuring cup to ensure that the pancakes are uniform in size. You can adjust the amount of batter depending on how large you want your pancakes to be.
  4. Cook the Pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through. You’ll know it’s time to flip the pancakes when bubbles start to form on the surface and the edges begin to look set. Use a thin spatula to carefully flip the pancakes. Be gentle to avoid deflating them.
  5. Check for Doneness: To check if the pancakes are cooked through, insert a toothpick into the center. If it comes out clean, they’re done. If not, cook for another minute or two.
  6. Keep Warm (Optional): If you’re making a large batch of pancakes, you can keep them warm in a preheated oven (200°F) until ready to serve. Place the cooked pancakes on a baking sheet lined with parchment paper to prevent them from sticking.

Serving and Enjoying Your Vanilla Cinnamon Pancakes

The best part! Now it’s time to enjoy the fruits (or should I say, pancakes?) of your labor. Here are some serving suggestions to elevate your pancake experience:

  1. Serve Immediately: Pancakes are best served immediately while they’re still warm and fluffy.
  2. Top with Your Favorite Toppings: Drizzle with maple syrup, honey, or your favorite pancake syrup. Add a dollop of whipped cream, a sprinkle of fresh berries (strawberries, blueberries, raspberries), or a dusting of powdered sugar. The possibilities are endless! I personally love adding a sprinkle of chopped nuts for some added crunch.
  3. Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Try adding chocolate chips, bananas, peanut butter, or even a scoop of ice cream.
  4. Pair with a Delicious Drink: Enjoy your pancakes with a glass of milk, orange juice, coffee, or tea.

Tips for Perfect Pancakes

Here are a few extra tips to ensure pancake perfection every time:

  • Don’t Overmix: I can’t stress this enough! Overmixing is the enemy of fluffy pancakes.
  • Use Fresh Ingredients: Fresh baking powder is essential for achieving that light and airy texture.
  • Adjust the Batter Consistency: If the batter is too thick, add a little more milk. If it’s too thin, add a little more flour.
  • Clean Your Griddle: Wipe down your griddle between batches to prevent burnt bits from sticking to the pancakes.
  • Have Fun!: Cooking should be enjoyable! Relax, put on some music, and have fun in the kitchen.
Variations

Want to mix things up? Here are a few variations on this recipe:

  • Chocolate Chip Pancakes: Add ½ cup of chocolate chips to the batter.
  • Blueberry Pancakes: Gently fold in 1 cup of fresh or frozen blueberries into the batter.
  • Banana Pancakes: Mash one ripe banana and add it to the wet ingredients.
  • Whole Wheat Pancakes: Substitute half of the all-purpose flour with whole wheat flour.
  • Vegan Pancakes: Substitute the milk with plant-based milk (almond, soy, oat) and use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) in place of the egg.
Troubleshooting

Having trouble with your pancakes? Here are some common problems and solutions:

  • Pancakes are flat: Make sure your baking powder is fresh and that you’re not overmixing the batter.
  • Pancakes are tough: You’re probably overmixing the batter.
  • Pancakes are burning: Your griddle is too hot. Reduce the heat.
  • Pancakes are sticking: Make sure your griddle is properly greased.

I hope you enjoy these Vanilla Cinnamon Pancakes as much as I do! They’re perfect for a weekend brunch, a special occasion, or just a cozy morning treat. Happy cooking!

Vanilla Cinnamon Pancakes

Conclusion:

And there you have it! These Vanilla Cinnamon Pancakes are more than just breakfast; they’re a warm, comforting hug on a plate. I truly believe this recipe is a must-try because it elevates the humble pancake to something truly special. The subtle vanilla perfectly complements the spicy cinnamon, creating a flavor profile that’s both familiar and exciting. Forget those bland, boring pancakes – these are fluffy, flavorful, and guaranteed to brighten your morning.

But the best part? They’re incredibly easy to make! Even if you’re a beginner in the kitchen, you can whip up a batch of these in no time. The ingredients are simple and readily available, and the instructions are straightforward. I’ve made these pancakes countless times, and they always turn out perfectly. I’m confident you’ll have the same success.

Now, let’s talk about serving suggestions. While these pancakes are delicious on their own with just a drizzle of maple syrup, there are so many ways to customize them to your liking. For a truly decadent experience, try topping them with whipped cream and fresh berries. A sprinkle of chopped nuts adds a delightful crunch. Or, if you’re feeling adventurous, try a scoop of vanilla ice cream for a dessert-worthy treat.

Here are a few variations to get your creative juices flowing:

Variations to Try:

* Apple Cinnamon Pancakes: Add diced apples to the batter for a fruity twist.
* Chocolate Chip Cinnamon Pancakes: Fold in chocolate chips for a touch of sweetness.
* Banana Cinnamon Pancakes: Mash a ripe banana into the batter for extra moisture and flavor.
* Whole Wheat Cinnamon Pancakes: Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
* Vegan Vanilla Cinnamon Pancakes: Use plant-based milk and a flax egg to make this recipe vegan-friendly.

Don’t be afraid to experiment and find your favorite combination! The possibilities are endless. I personally love adding a dollop of Greek yogurt and a sprinkle of granola for a protein-packed and satisfying breakfast.

I’m so excited for you to try this recipe and experience the joy of these amazing Vanilla Cinnamon Pancakes for yourself. I poured my heart into perfecting this recipe, and I truly believe it’s one of the best pancake recipes out there. The aroma alone, as they’re cooking, is enough to make your mouth water.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to make some magic in the kitchen. I promise you won’t be disappointed. And once you’ve made them, I’d love to hear about your experience! Share your photos and comments on social media using #VanillaCinnamonPancakes. Let me know what variations you tried and what toppings you loved. I can’t wait to see your creations and hear your feedback. Happy cooking, and happy eating! I hope these pancakes become a new family favorite in your home, just as they have in mine. Enjoy every delicious bite!


Vanilla Cinnamon Pancakes: The Ultimate Breakfast Recipe

Fluffy vanilla cinnamon pancakes, perfect for weekend brunch! Easy to make and customizable with toppings.

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Category: Breakfast
Yield: 8-10 pancakes
Save This Recipe

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
  • 1 ¼ cups milk
  • 1 large egg
  • 3 tablespoons melted butter, plus more for greasing
  • 1 teaspoon vanilla extract
  • Optional: Maple syrup, fresh berries, whipped cream for serving

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the wet and dry ingredients together until just combined. A few lumps are fine. Do not overmix.
  4. (Optional) Let Batter Rest: Let the batter rest for 5-10 minutes.
  5. Preheat Griddle: Preheat a lightly oiled griddle or frying pan over medium heat.
  6. Grease Griddle: Lightly grease the griddle with butter or cooking spray.
  7. Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake.
  8. Cook Pancakes: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles form on the surface.
  9. Check for Doneness: Insert a toothpick into the center. If it comes out clean, they’re done.
  10. Keep Warm (Optional): Keep warm in a preheated oven (200°F) until ready to serve.
  11. Serve Immediately: Serve warm with your favorite toppings.

Notes

  • Don’t overmix the batter for fluffy pancakes.
  • Use fresh baking powder.
  • Adjust batter consistency with milk or flour as needed.
  • Wipe down the griddle between batches.
  • Resting the batter is recommended for lighter pancakes.
  • Test griddle temperature with water droplets.
  • Get creative with toppings!

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