Cinnamon Pancakes
- PREP 15min
- COOK 15min
- TOTAL 30min
The batter for our cinnamon pancakes has a whole tablespoon of cinnamon added. Since we’re topping them with a sweet cream cheese glaze – the extra spice from the cinnamon is really nice. These pancakes are incredibly fluffy and cook up to be pretty thick (you could thin them out with a little more milk if you wanted). They are almost cake-like.
You Will Need
Cinnamon Pancakes
1 1/2 cups (195 grams) all-purpose flour
1 tablespoon brown sugar
1 tablespoon baking powder
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1 1/4 cups (295 ml) milk
1 large egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup chopped pecans, optional
Cream Cheese Glaze
4 tablespoons butter
3 ounces cream cheese
1 1/2 cups (170 grams) powdered sugar, sifted
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
Directions
Make Pancakes
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and the salt.
In a medium bowl, whisk together the milk, egg, melted butter and one teaspoon of vanilla extract.
Heat a large skillet or griddle over medium heat. You know when the pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Make a well in the center of the flour mixture, pour in the milk mixture and stir the two mixtures until combined. It is okay if the batter has small lumps, in fact you want that – it is important not to over-stir the batter. Don’t be surprised if the pancake batter bubbles a bit – it’s normal.
Lightly spray skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle. Gently spread the batter into a 4-inch circle. The batter will be quite thick.
When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Make Glaze
Melt butter in a small saucepan over medium heat. Remove pan from heat then whisk in the cream cheese. It will look separated at first, but after whisking will come together into a thick paste. Whisk in the powdered sugar, vanilla extract and 2 tablespoons of the milk. You want to be able to drizzle the glaze over the pancakes. If it’s too thick, add another tablespoon or two of milk.
To Finish
Serve warm pancakes drizzled with the glaze and topped with chopped nuts (if using).
Adam and Joanne's Tips
- Make-ahead: Mix the dry ingredients and then mix the wet ingredients, but do not mix together. Keep them separate, covered in the refrigerator until ready to make the pancakes.
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