Cinnamon Pancakes – Fluffy, Spiced Breakfast For Cozy Weekend Brunch

If you’re looking for a breakfast that brings comfort and confidence to your morning routine, cinnamon pancakes are a strong place to begin.

This recipe delivers a warm stack that’s spiced, soft, and lightly sweet something between a classic buttermilk pancake and the first whiff of fall air when the leaves begin to turn. You’ll learn how to make pancakes that cook evenly, stay fluffy, and carry the warmth of cinnamon without overpowering the rest of your meal.

This isn’t a recipe that asks for fancy equipment or extra planning. Just a well-heated pan, a short list of common pantry ingredients, and about twenty minutes.

If you’ve already tried Pumpkin Pancakes with Cinnamon Butter or our Sweet Potato Pancakes, this version brings that same seasonal richness but softens the flavor into something more neutral and adaptable. A quiet kind of sweetness, ready for syrup or a sprinkle of sugar.

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Dry Ingredients and Their Role in Structure and Flavor

Start with the flour, sugar, leavening agents, salt, and ground cinnamon. This combination holds everything together and gives these pancakes their tender but structured bite.

I’ve found that 1½ teaspoons of cinnamon is enough to warm the batter without turning it into a spice cake. If you enjoy more intensity, dust a bit over the stack just before serving. The baking powder and baking soda help the batter rise evenly during cooking, which makes a noticeable difference when you’re aiming for soft interiors and golden crusts.

In my notes, I’ve tested this with oat flour too, similar to the Easy Oat Pancakes on the site. It works, but the texture changes completely less fluff, more chew. Stick to all-purpose if you want that classic diner-style softness.

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Buttermilk, Egg, Butter, and Vanilla: Building Moisture and Flavor

In a separate bowl, the egg, buttermilk, melted butter, and vanilla come together. These bring moisture, binding power, and that gentle richness that you taste even before the syrup hits the table.

Buttermilk brings a light tang and activates the leavening. I’ve used both real buttermilk and a mix of milk with lemon juice here, and honestly, both work fine. The texture stays light either way. I lean toward real buttermilk when I have it on hand, but I’ve never skipped making pancakes because I didn’t.

Melted butter helps the pancakes brown evenly and keeps the crumb soft. Vanilla rounds out the flavor, and just one teaspoon makes a difference. It softens the cinnamon, gives the batter that bakery smell, and adds subtle depth.

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Mixing the Batter and Letting It Rest

Once the wet and dry ingredients are mixed in their separate bowls, you’ll combine them. Do this gently. Overmixing creates tough pancakes. A few streaks of flour or lumps are fine.

After mixing, rest the batter. Five minutes is all it needs. This is the part most people skip, but it matters. Resting allows the flour to hydrate and the leavening to start working. It’s the same reason waffle batter often rests longer. For pancakes, five minutes does the trick.

This is a good moment to heat your skillet and prep the cooking space. Pancakes wait for no one once the pan is hot.

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Cooking the Pancakes to Golden-Brown Perfection

Use butter or oil, depending on what you prefer. I like to use butter for flavor but swipe a paper towel over the pan afterward to prevent burning. A lightly greased surface cooks the pancakes evenly and lets them release without sticking.

Pour the batter with a measuring cup, about ¼ cup per pancake. That helps them cook at the same rate. You’ll see bubbles form on the surface. Wait until the edges look dry before flipping.

If you’ve made our Snowman Pancakes before, you already know the magic of that flip moment—the first sign of caramelization, the golden crust setting just right. That’s what you want here too.

Cook the second side briefly. One or two minutes is enough. Then move them to a warm plate while the next batch cooks.

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Serving and Storing: My Notes from the Table

These cinnamon pancakes are best served hot, but I’ve also frozen and reheated them with good results. Let them cool completely first, then store in an airtight container. The toaster brings back the texture better than the microwave.

For toppings, maple syrup is a classic. I also enjoy a pat of butter and an extra sprinkle of cinnamon on top. Sometimes I add chopped apples cooked down with a bit of brown sugar. It turns breakfast into something closer to dessert.

These work beautifully as a brunch base too. Add some crisp bacon, scrambled eggs, or even spiced whipped cream for a holiday plate. They pair well with pumpkin and oat variations, and the cinnamon keeps the flavor warm but flexible.

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Ingredient Swap: Buttermilk vs Lemon Milk

I’ve tested both options here the full buttermilk and the quick mix of milk with lemon juice. Here’s what I found.

Real buttermilk creates a slightly richer flavor and a smoother batter. It feels thicker going into the pan and browns more evenly.

The lemon-and-milk version works fine, especially when fresh buttermilk isn’t around. It gives a similar rise but with a slightly lighter texture. If you’re baking for guests or on a holiday morning, I’d go with buttermilk. For everyday pancakes, the substitute is more than enough.

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Save and Share: Let’s Make Breakfast a Little Warmer

I’d love to hear how these turned out for you. Did you add extra cinnamon? Try a different flour?

Drop your thoughts in the comments. Let’s make this a recipe that grows with everyone’s little tweaks.

And don’t forget to save this to your “Cozy Breakfasts” or “Fall Recipes” board on Pinterest. You’ll want to come back to this when the mornings start to cool and you want something familiar and warm on your plate.

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