This cinnamon sugar pancake has been my go-to for lazy weekend mornings and impromptu brunches for years. I first discovered this combination while raiding the pantry on a rainy Saturday and wanting something sweeter than plain pancakes but easier than a full-blown French toast spread. The result was a stack of warm, tender rounds with slightly crisp edges and a sweet, spiced crunch on top that made everyone at the table light up. It’s the kind of breakfast that turns ordinary mornings into memorable ones: syrup drips, coffee steam, and the unmistakable smell of cinnamon filling the kitchen.

What makes this dish special is how few ingredients produce so much comfort. The batter comes together in minutes with everyday staples—flour, sugar, baking powder, milk, egg, butter, and vanilla—while a simple half-cup of cinnamon sugar becomes the finishing flourish that elevates each bite. Texturally, the pancakes are soft and pillowy inside with golden, slightly caramelized edges where the butter kisses the hot pan. I often serve these when friends visit because they’re forgiving, fast, and crowd-pleasing; picky eaters, kids, and grown-ups all reach for seconds.

Ingredients

• All-purpose flour (1 cup): Look for a trusted brand with consistent texture; unbleached flour gives a slightly fuller flavor. Spoon into the measuring cup and level with a knife for accuracy.
• Sugar (2 tablespoons): Regular granulated sugar provides sweetness and helps with browning. If you prefer less sweetness, reduce by 1 tablespoon.
• Baking powder (1 tablespoon): The leavening agent that ensures a tender, lofty crumb. Make sure it’s fresh—old baking powder loses its rising power.
• Salt (1/2 teaspoon): Balances sweetness and enhances the other flavors; fine sea salt or table salt both work.
• Milk (1 cup): Whole milk yields the richest batter; 2% also works. For dairy-free options, use unsweetened almond or oat milk in the same measure.
• Large egg (1): Adds structure and a tender crumb. Room temperature eggs incorporate more easily into the batter.
• Melted butter (2 tablespoons): Provides flavor and helps with browning. Clarified butter or neutral oil are acceptable substitutes.
• Vanilla extract (1 teaspoon): A small amount yields noticeable aromatic depth—pure vanilla if you have it.
• Cinnamon sugar (1/2 cup): For topping: mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon for an even coating that caramelizes on contact with hot pancakes.

Instructions

Combine dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well blended. This evens out the leavening agent and prevents clumps, promoting uniform rise during cooking. Whisk wet ingredients: In a separate bowl or large measuring cup, beat 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until combined. Warm (not hot) milk helps the butter stay liquid and eases incorporation. Fold to form batter: Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. A few small lumps are fine; overmixing develops gluten and can make pancakes tough. Aim for a slightly thick but pourable consistency—add a tablespoon of milk if batter is too stiff. Preheat the pan: Heat a nonstick skillet or cast-iron pan over medium heat for 2-3 minutes. Test by sprinkling a few drops of water—if they dance and evaporate, the pan is ready. Lightly grease with a teaspoon of butter or oil to prevent sticking and promote even browning. Cook the pancakes: Spoon or pour about 1/4 cup batter per pancake onto the hot pan. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes until the other side is golden brown. Maintain medium heat; if pancakes brown too quickly, lower the heat a touch. Finish and top: While pancakes are still warm, sprinkle a generous pinch of the cinnamon sugar on the top of each pancake so it adheres and slightly melts. Stack and serve immediately with maple syrup, fresh fruit, or an extra pat of butter.

Storage Tips

To store cooked pancakes, cool them completely on a wire rack to prevent steam build-up. Stack with a layer of parchment between each pancake and place in an airtight container or resealable freezer bag. In the refrigerator they keep well for three days. For longer storage, freeze flat on a tray, then transfer to a bag for up to two months. Reheat frozen pancakes in a toaster oven or regular toaster on low-medium heat for 1 to 3 minutes until heated through and a bit crisp. Avoid microwaving for long periods if you want to preserve texture; short bursts (20–30 seconds) are fine if you’re in a hurry.

Ingredient Substitutions

If you need dairy-free options, swap milk for unsweetened almond or oat milk and use coconut oil or a vegan butter in place of melted butter. For a gluten-free version, use a 1-to-1 gluten-free flour blend—expect slightly different browning and a more delicate crumb. To make whole-grain pancakes, replace half the flour with whole wheat flour and add an extra tablespoon of milk if the batter becomes overly dense. You can also substitute the 2 tablespoons of sugar with 1 tablespoon maple syrup or honey, reducing the granulated sugar to 1 tablespoon if you prefer a more natural sweetener.

Serving Suggestions

Serve these warm with classic maple syrup or a pat of butter for a traditional approach. For a fresher profile, pair with sliced bananas, roasted apples, or mixed berries and a dollop of Greek yogurt. For brunch, add a side of scrambled eggs and crispy bacon to balance sweetness with savory elements. Garnish with a light dusting of powdered sugar or a drizzle of warmed fruit compote to make the dish feel special for guests.

Cultural Background

Pancakes in various forms appear across cultures: from thin crepes in France to yeasted griddle breads in Scandinavia. The American-style griddle cake became widespread with the industrial availability of refined flour and chemical leaveners like baking powder in the 19th century. The addition of cinnamon sugar as a topping speaks to a long tradition of pairing warm spices with wheat-based batters—comfort food that draws on spice-trade influences and home-kitchen improvisation. This particular approach—simple batter plus cinnamon sugar—feels both nostalgically American and universally comforting.

Seasonal Adaptations

In autumn, fold a teaspoon of pumpkin purée and a pinch of nutmeg into the batter for a seasonal twist; reduce added sugar slightly to account for the purée’s sweetness. In spring and summer, top with macerated strawberries or lemon curd to add brightness. For holidays, add a splash of orange zest to the batter and swap plain cinnamon sugar for a mixture with a little brown sugar and ground cloves to make the pancakes feel celebratory.

Meal Prep Tips

For quick weekday breakfasts, cook a double batch and freeze the extras individually on a tray before bagging. Portion two pancakes per freezer bag so mornings feel effortless—toast straight from frozen. If you plan to reheat multiple portions, lay the pancakes in a single layer on a sheet pan and warm them in a 350°F oven for 8–10 minutes. Store batter in a covered container in the fridge for up to 24 hours, but expect some loss in lift; stir gently before cooking if it settles.

These pancakes are a simple pleasure built from modest ingredients and a little care. Whether you’re feeding family on a weekend or putting together a quick, satisfying breakfast, they reward small techniques—gentle folding, correct pan temperature, and the final cinnamon-sugar flourish. Share a stack and watch the morning brighten.