Mornings deserve pancakes that are like a warm, cinnamon-scented meal, and these pancakes provide exactly that. This pancake is lined with a swirl of melted cinnamon butter, which turns a routine breakfast into a small celebration. The batter balances yogurt, milk, and oil so each pancake stays moist while rising tall.
The cinnamon butter melts into caramelized spice, and the cream topping brings a sweet finish that makes every forkful sing. This dish is made for breakfast, and you don’t need advanced technique to recreate this dish.
What are Cinnamon Pancakes?
Cinnamon pancakes are a spiced type of American-style pancake, just thicker, taller, and infused with the warm, aromatic notes of cinnamon. Historically, pancakes are one of the oldest cereal based foods, enjoyed across cultures in many forms.
The idea of adding warming spices like cinnamon grew from its long culinary use in sweet breads and porridges.
Pro Tips for the Best Cinnamon Pancakes
- Use room-temperature eggs and dairy. They incorporate more smoothly and trap air better for extra lift.
- Don’t overmix, just combine until just smooth. A few tiny lumps are fine, and over-whisking develops gluten and flattens pancakes.
- Cook very low and slow. These are thick pancakes, and low heat lets the center set without burning the outside.
- Pipe the cinnamon butter spiral while the batter is still wet on the pan, so it sinks in.
- Keep finished pancakes warm in a single layer on a tray in a low oven at 90–100°C/ 200°F, while you finish the batch.
Frequently Asked Questions
What makes these pancakes so fluffy?
The combination of yogurt, eggs, and a touch of oil creates steam and lift during cooking. Yogurt adds acidity, which helps leaveners work more effectively and keeps the crumb tender and moist.
Can I make the cinnamon butter ahead of time?
Yes, cinnamon butter keeps well in the fridge for up to 5 days. Bring it back to room temperature or warm briefly so it’s soft enough to pipe or spoon.
How do I stop the pancakes from burning on the outside before they cook through?
Cook on the lowest possible heat and use a heavy-bottomed pan for even heat distribution. If the outsides brown too quickly, lower the heat further and give the center more time to set.
Can I prepare the batter the night before?
You can prepare the dry mix ahead, but the batter is best used within a few hours. If you must refrigerate batter overnight, bring it to room temperature and whisk gently before cooking, and you may need an extra splash of milk to loosen it.
How to Store Cinnamon Pancakes
Pancakes can last in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, covered with a damp paper towel to prevent drying. Keep the cinnamon butter and cream stored separately until ready to serve for the best texture.
Ingredients
How to Make Cinnamon Pancakes
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In a large bowl, whisk together the sugar, eggs, and vanilla.
In a large bowl, whisk together the sugar, eggs, and vanilla.
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Add the yogurt, vegetable oil, flour, and whisk to combine. Add milk and pancake mix alternating in between until the batter is smooth and slightly thick but pourable.
Add the yogurt, vegetable oil, flour, and whisk to combine. Add milk and pancake mix alternating in between until the batter is smooth and slightly thick but pourable.
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In a separate bowl, beat the softened butter with the brown sugar, cinnamon, and a pinch of salt until spreadable. Transfer the cinnamon butter to a piping bag fitted with a small round tip.
In a separate bowl, beat the softened butter with the brown sugar, cinnamon, and a pinch of salt until spreadable. Transfer the cinnamon butter to a piping bag fitted with a small round tip.
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Place a non-stick pancake pan on low heat and pour about 1 cup of batter into the pan. Pipe the cinnamon butter onto the uncooked batter in a spiral from the center outwards.
Place a non-stick pancake pan on low heat and pour about 1 cup of batter into the pan. Pipe the cinnamon butter onto the uncooked batter in a spiral from the center outwards.
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Cook on very low heat until small bubbles form across the surface and the edges look set. Carefully flip the pancake and cook the other side for 2–3 minutes. If needed, cover the pan with a lid for 30–60 seconds after flipping to help the center finish cooking.
Cook on very low heat until small bubbles form across the surface and the edges look set. Carefully flip the pancake and cook the other side for 2–3 minutes. If needed, cover the pan with a lid for 30–60 seconds after flipping to help the center finish cooking.
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Transfer cooked pancakes to a plate and stack.
Transfer cooked pancakes to a plate and stack.
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Whisk cream cheese with cream and condensed milk until smooth. Adjust the texture with a splash of more cream if it’s too thick.
Whisk cream cheese with cream and condensed milk until smooth. Adjust the texture with a splash of more cream if it’s too thick.
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Pour the cream over the top of the stacked pancakes so it cascades down the sides, and sprinkle with chopped pecans for crunch.
Pour the cream over the top of the stacked pancakes so it cascades down the sides, and sprinkle with chopped pecans for crunch.
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