Fluffy Maple Cinnamon Pancakes Recipe
Introduction
These fluffy maple cinnamon pancakes are a perfect weekend treat that combines a warm cinnamon flavor with the natural sweetness of maple syrup. Soft and tender, they make for a cozy breakfast that everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups cold buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons melted unsalted butter
- ¼ cup pure maple syrup
- 2 tablespoons unsalted butter, softened (optional finishing butter)
Instructions
- Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, sea salt, and ground cinnamon until evenly combined.
- Step 2: In a separate bowl, combine the cold buttermilk, lightly beaten eggs, melted butter, and pure maple syrup; whisk until smooth.
- Step 3: Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined; a few small lumps are okay. Let the batter rest for 5 minutes.
- Step 4: Preheat a non-stick griddle or skillet over medium heat and lightly coat with butter or oil.
- Step 5: Spoon ¼-cup portions of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook another 1–2 minutes until golden brown.
- Step 6: If desired, whisk the softened butter with a pinch of extra cinnamon and a drizzle of maple syrup to make maple-cinnamon butter. Serve pancakes stacked, topped with the butter, a dusting of powdered sugar, and your favorite toppings.
Tips & Variations
- For extra fluffy pancakes, be careful not to overmix the batter; some lumps are fine and help keep the pancakes tender.
- Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Add chopped nuts or fresh fruit such as blueberries for added texture and flavor.
- Use a cast iron skillet for more even heat distribution and better browning.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or a skillet over low heat to keep them fluffy. Pancakes can also be frozen for up to 2 months; separate layers with parchment paper before freezing and reheat from frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the batter ahead of time?
It’s best to cook pancakes fresh for the fluffiest texture, but you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, as the baking soda can settle.
What can I use if I don’t have buttermilk?
If you don’t have buttermilk, you can mix 1 ¼ cups of regular milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly before using.
PrintFluffy Maple Cinnamon Pancakes Recipe
These Fluffy Maple Cinnamon Pancakes are the perfect breakfast treat, combining warm cinnamon spice with the natural sweetness of pure maple syrup. Light and tender, they’re easy to make from scratch and served best with a drizzle of maple-cinnamon butter for a truly indulgent start to your day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (serves 3-4) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 ½ teaspoons ground cinnamon
Wet Ingredients
- 1 ¼ cups cold buttermilk
- 2 large eggs, lightly beaten
- 3 tablespoons melted unsalted butter
- ¼ cup pure maple syrup
Finishing Butter (Optional)
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, and ground cinnamon until evenly combined to ensure even distribution of the leavening agents and spices.
- Prepare wet ingredients: In a separate bowl, combine the cold buttermilk, lightly beaten eggs, melted unsalted butter, and pure maple syrup. Whisk these wet ingredients until smooth and fully incorporated.
- Combine batter: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together using a spatula until just combined; it’s okay if there are a few small lumps remaining. Allow the batter to rest for 5 minutes to hydrate the flour and improve texture.
- Heat griddle: Preheat a non-stick griddle or skillet over medium heat. Lightly grease it with a small amount of butter or oil to prevent sticking and promote even browning.
- Cook pancakes: Using a ¼-cup measuring scoop, spoon portions of batter onto the hot griddle. Cook until bubbles form over the surface and the edges begin to look set, about 2 to 3 minutes. Carefully flip the pancakes and cook an additional 1 to 2 minutes until golden brown and cooked through.
- Finish and serve: Optional: Whisk softened butter with a pinch of cinnamon and a drizzle of maple syrup to make a maple-cinnamon butter. Stack the cooked pancakes on a plate, top with this flavored butter, sprinkle with powdered sugar if desired, and add any other toppings you like. Serve immediately while warm.
Notes
- Resting the batter for 5 minutes helps to achieve a fluffier texture by allowing the flour to fully absorb the liquids.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup, let it sit for 5 minutes before using.
- Make sure your griddle is not too hot to avoid burning the pancakes before they are cooked inside.
- For dairy-free options, substitute butter and buttermilk with plant-based alternatives.
- Maple-cinnamon butter adds an extra layer of flavor but is optional; plain butter or syrup alone also complement the pancakes well.
Keywords: pancakes, maple syrup, cinnamon, fluffy pancakes, breakfast recipe, buttermilk pancakes, easy pancakes, homemade pancakes
