Cinnamon Maple Pancakes

Name: Cinnamon Maple Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 2 large eggs; 1 3/4 cups buttermilk; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1/4 cup pure maple syrup; Butter for cooking

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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If you're craving something cozy and comforting for breakfast, these Cinnamon Maple Pancakes are your ticket to morning delight. Infused with warm cinnamon and sweet maple syrup, they're perfect for a lazy weekend brunch or a special weekday breakfast treat.

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Ingredients for Cinnamon Maple Pancakes

All-purpose flour forms the base of our pancake batter, providing structure. A little bit of granulated sugar adds just the right touch of sweetness. We use baking powder and baking soda to ensure the pancakes rise nicely and become tender. Salt enhances all the flavors, while ground cinnamon infuses warmth and spice.

Eggs bring everything together, adding richness and stability. Buttermilk is key for a moist and tender crumb, offering a slight tang that balances the sweetness. Unsalted butter, melted, gives the pancakes a rich flavor, and vanilla extract adds a sweet aroma. Finally, pure maple syrup is mixed into the batter for that unmistakable maple taste.

Tips & Tricks

For perfectly round pancakes, use a measuring cup to pour the batter.
If the batter thickens as it sits, add a splash of buttermilk to thin it out.
Keep pancakes warm in a low oven while you finish cooking the batch.

Serving Suggestions

These pancakes pair beautifully with fresh fruit like blueberries or sliced bananas for a bright contrast. Consider serving them with crispy bacon or sausage for a savory balance. A dollop of whipped cream or a sprinkle of powdered sugar can also elevate the presentation.

Frequently Asked Questions

Can I use milk instead of buttermilk?: Yes, buttermilk adds a special tang and tenderness, so try making a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and let it sit for a few minutes.
What if I don't have maple syrup?: You can use honey or agave nectar as a substitute, though the flavor will differ slightly.
Can these be made gluten-free?: Absolutely! Just replace the all-purpose flour with a good quality gluten-free flour blend.

Cinnamon Maple Pancakes Recipe Walkthrough

Begin by grabbing a large bowl and whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon. This ensures that the baking agents are evenly distributed, so your pancakes rise evenly.

In a separate bowl, beat the eggs until they're well blended, then mix them with the buttermilk, melted butter, vanilla extract, and maple syrup. Make sure the butter isn't too hot to avoid scrambling the eggs.

Gently pour the wet ingredients into the bowl of dry ingredients. Stir them together using a spatula or wooden spoon, just until they combine. Be careful not to overmix; a few lumps are okay and will keep the pancakes tender.

Heat up a non-stick skillet or griddle over medium. Add a small amount of butter to coat the surface lightly. Pour about 1/4 cup of batter for each pancake. You'll know it's time to flip when bubbles appear on the surface and the edges look set.

Once flipped, cook for another couple of minutes until the other side is golden brown. Adjust the heat if necessary to avoid burning. Repeat the process with the remaining batter.

Serve your pancakes warm, with additional maple syrup and a pat of butter if you're feeling indulgent.

Why You'll Love This Recipe

Perfectly fluffy with a delightful hint of cinnamon.
Easy-to-follow, beginner-friendly recipe.
Uses pantry staples you likely have on hand.
Maple syrup is baked right in, adding wonderful depth.

Ingredients

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1 3/4 cups buttermilk

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/4 cup pure maple syrup

Butter for cooking

Step-by-step Instructions

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

2. In another bowl, beat the eggs with the buttermilk, melted butter, vanilla extract, and maple syrup until well combined.

3. Slowly pour the wet ingredients into the dry ingredients, stirring gently until just incorporated. Do not overmix.

4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.

5. Pour 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.