Cinnamon Pancakes
Cinnamon Pancakes will transform your breakfast into a celebration of flavors! Imagine biting into a soft, fluffy pancake with a hint of warm cinnamon swirling through each bite. With just a few common ingredients and some simple steps, you’ll be ready to serve a stack of these aromatic treats that will fill your kitchen with the tempting scent of cinnamon. Let’s spice up your morning with these easy cinnamon pancakes!
- Servings 5
- Preparation 15 min
- Baking 30 min
Nutrition Per Serving
Calories: 50.4 g Fat: 10.2 g Protein: 12.1 g Fiber: 7.6 g Carbs: 50.4 g
Ingredients in Cinnamon Pancakes
- Two cups of whole wheat flour
- Two tbsp. of melted butter
- Three large eggs
- Two tsp. of baking soda
- Three tsp. of cinnamon powder
- Two tbsp. of lemon juice
- Healthy sweetener of choice (honey, maple syrup, or agave nectar for serving)
- 300 ml. of whole milk (or any milk alternative)
- Two ripe bananas, mashed
- Optional toppings: extra banana slices, nuts, or a sprinkle of cinnamon
Kitchen tools for Cinnamon Pancakes
- Spatula
- Griddle or Non-stick Pan
- Ladle or Cup
- Turner or Wide Spatula
- Wire Rack (optional)
- Serving Plates
- Mixing Spoon
How to Make Cinnamon Pancakes
- Whisk together the whole wheat flour, baking soda, cinnamon powder, and salt in a large bowl.
- In another bowl, add the eggs, milk, melted butter, lemon juice, and mashed bananas. Stir or blend until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until combined; Be careful not to overmix, as this can make the pancakes tough.
- Heat a non-stick skillet or griddle over medium heat and generously brush with some cooking oil.
- Pour batter for each pancake onto the skillet. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2 to 3 minutes.
- Flip and cook for another 2 minutes or until golden brown and cooked through.
- Serve the pancakes hot, topped with your chosen healthy sweetener, additional banana slices, a dusting of cinnamon, or nuts if desired.
Tips
- The batter texture: It should be thick consistency but still run off it in a slow and steady stream. Also, you may add more flour or milk if needed.
- Resting the Batter: Allow the batter to rest for 10-15 minutes before cooking. This rest period allows the flour to absorb the liquid, resulting in fluffier pancakes.
- Cooking Temperature: Heat your pan over medium-low heat. A consistent, moderate heat ensures even cooking without burning the pancakes.
- Preheating: the cooking surface before adding the batter. A drop of water on the pan should sizzle and evaporate.
- Lightly Grease the cooking surface with oil or a small amount of butter to prevent sticking and help achieve a golden-brown crust.
- Portion Control: Spoon or a measuring cup to pour consistent batter onto the griddle to help achieve evenly sized pancakes.
- Bubbles as Indicator: As the pancakes cook, bubbles will form on the surface. Wait until the edges of the pancakes look set and the bubbles start to pop before flipping. This ensures they are cooked through.
- Only flip the pancakes once: Flipping multiple times can make them dense and less fluffy.
- Cooking Time: Cook each side of the pancake for around 2-3 minutes or until golden brown.
Enjoy delicious and fluffy whole wheat cinnamon pancakes that are a healthier twist on the classic breakfast treat.
What is the best type of cinnamon to use in pancake recipes?
Ceylon cinnamon is often recommended for its sweet and delicate flavor, which can add a subtle taste to pancakes without overpowering them. However, the more common Cassia cinnamon is also suitable and provides a more robust, spicier kick.
What toppings go well with cinnamon pancakes?
Classic toppings like maple syrup and butter work well, but you can also try apple slices, whipped cream, or a drizzle of honey to complement the cinnamon flavor.
How do I prevent my cinnamon swirl from sinking to the bottom of the pancake?
Try thickening your swirl mixture with a bit of flour to prevent the cinnamon swirl from sinking. Additionally, lightly swirl the mixture into the batter rather than pouring it in to ensure it stays distributed.