Fluffy Cinnamon Pancakes

Fluffy, buttery, and warmly spiced — these cinnamon pancakes are a weekend breakfast favorite! Quick to make with simple ingredients, they turn out soft, golden, and irresistibly delicious every time.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 10

Resting Time: 5

Total Time: 25

Servings: cupcakes

Calories: 290kcal

Cost: $6

Equipment

1 Large mixing bowl
1 Medium bowl
1 Whisk
1 Non-stick skillet or griddle
1 Rubber spatula
1 Measuring cups/spoons
1 Pancake turner

Ingredients

Dry Ingredients

2 cups all-purpose flour
3 tablespoon sugar
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
0.5 teaspoon salt

Wet Ingredients

2 cups buttermilk
2 large eggs
3 tablespoon unsalted butter melted
1 teaspoon vanilla extract
0.25 cup vegetable oil

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the buttermilk, eggs, melted butter, vanilla, and oil until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat.
Pour ¼ cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown and cooked through.
Serve warm with butter, syrup, or your favorite toppings.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition