This simple cinnamon sugar pancake batter became a weekend ritual in my kitchen the moment I discovered how a few pantry staples could turn an ordinary morning into something extraordinary. I first made this recipe on a rainy Saturday when I wanted something warm, sweet, and uncomplicated: no buttermilk to fuss with, no long resting times, just a reliable, tender stack that kids and grown-ups would both reach for. The result was a golden, fluffy pancake with a delicate crumb and a crisp-sweet edge from the cinnamon sugar topping — it felt like breakfast and dessert at the same time.

What makes these pancakes special is how the texture balances: the baking powder gives a light lift, the melted butter and egg add richness and body, while the vanilla lifts the flavor into a familiar, comforting place. I like these for sleepy weekend mornings, for an easy brunch when friends drop by, or even as a fun dessert served with a scoop of vanilla ice cream. The recipe scales easily and uses ingredients most of us already keep on hand, so it’s become my go-to whenever I want something fast, satisfying, and a little bit celebratory.

Ingredients

• All-purpose flour (1 cup): Look for a well-sifted, medium-protein flour such as King Arthur or Gold Medal. It provides structure without making the pancakes dense. Spoon into the cup and level off for accuracy.
• Granulated sugar (2 tablespoons): Adds subtle sweetness — use regular granulated sugar. If you prefer a deeper flavor, substitute half with light brown sugar.
• Baking powder (1 tablespoon): The leavening agent that creates lift and a tender crumb. Make sure it’s fresh (less than 6 months) for the best rise.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavor — table salt or fine sea salt both work.
• Milk (1 cup): Whole milk is ideal for richness; 2% also works if you want slightly less fat. Room temperature milk integrates more smoothly into the batter.
• Large egg (1): Adds structure and richness — beat it lightly before adding so it blends evenly into the batter.
• Melted butter (2 tablespoons): Adds a tender, slightly savory note and helps with browning. Clarified butter can be used to reduce splatter on the skillet.
• Vanilla extract (1 teaspoon): A small touch of quality vanilla (Nielsen-Massey or McCormick pure) brightens the overall flavor.
• Cinnamon sugar (1/2 cup, for topping): Mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. This forms the crisp, aromatic topping that makes these pancakes feel festive.

Instructions

Step 1 — Combine dry ingredients:In a medium bowl whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly distributed. This secures the leavening in a uniform layer so every pancake lifts evenly.Step 2 — Mix wet ingredients:In a separate bowl whisk 1 cup milk, 1 large beaten egg, 2 tablespoons melted and slightly cooled butter, and 1 teaspoon vanilla extract. Ensure the melted butter is not piping hot or it will seize the egg.Step 3 — Fold batter:Make a well in the dry ingredients, pour in the wet mixture, and fold gently with a spatula until just combined. A few small lumps are fine — overmixing develops gluten and creates toughness. The batter should be thick but pourable; if too thick, add up to 1 tablespoon milk at a time.Step 4 — Heat skillet and portion:Preheat a nonstick skillet or cast-iron pan over medium heat and brush lightly with melted butter or oil. For 3 to 4-inch pancakes, spoon about 1/4 cup batter per pancake onto the hot surface. Maintain medium heat — too hot burns the exterior before the interior sets; too cool yields pale, oily pancakes.Step 5 — Cook to color:Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes, then flip and cook an additional 1 to 2 minutes until golden brown. Visual cues are crucial: look for a deep golden edge and a dimpled surface before flipping.Step 6 — Apply cinnamon sugar:Immediately after flipping or while the second side is still warm, sprinkle each pancake with the cinnamon sugar mixture (about 1 to 2 teaspoons per pancake). The heat helps the sugar adhere and creates a slightly crisp, caramelized top.Step 7 — Serve warm:Stack pancakes and serve right away with extra cinnamon sugar on the side, maple syrup, or fresh fruit. These are best enjoyed hot from the skillet but reheat well in a low oven if needed.

Storage Tips

To store leftovers, cool pancakes completely on a wire rack to prevent condensation, then stack with parchment paper between layers and place in an airtight container. Keep refrigerated up to 3 days. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat frozen pancakes in a 350°F oven on a wire rack for 8–12 minutes or in a toaster oven until warmed through; avoid microwaving if you want to preserve the crisp cinnamon sugar edge.

Ingredient Substitutions

If you want to lighten the batter, substitute half of the milk with plain yogurt or use 2% milk instead of whole — expect a slightly tangier flavor and denser crumb. For a dairy-free version, replace milk with an unsweetened plant milk (almond or oat) and swap melted butter for a neutral oil; the texture will be slightly less rich but still tender. To make gluten-free pancakes, use a 1-to-1 gluten-free flour blend with xanthan gum; note that the pancakes may brown faster and have a different crumb.

Serving Suggestions

Serve these pancakes stacked high with a pat of butter, a drizzle of pure maple syrup, and a dusting of extra cinnamon sugar. For a brunch upgrade, add sliced bananas, toasted pecans, or a dollop of mascarpone. Pair with strong coffee or a spiced chai. For an evening dessert, top with warm apple compote and a scoop of vanilla ice cream — the contrast of warm pancakes and cold ice cream is irresistible.

Cultural Background

Pancakes have long been a universal comfort food found in countless cultures, from thin crepes in France to thick, griddle-fried versions across North America. The idea of sprinkling sugar and spice on flatbreads or griddles goes back centuries; adding cinnamon became popular in Western breakfasts as global trade made warming spices more accessible. This version — a quick, baking powder-leavened pancake finished with cinnamon sugar — sits in the lineage of American griddle cakes while nodding to the sweet, spiced finishes we love in many dessert traditions.

Seasonal Adaptations

In autumn, fold grated apple and a pinch of nutmeg into the batter and use brown butter for the fat to deepen the flavor; finish with warm apple or pear compote. In summer, top with fresh berries and a squeeze of lemon for brightness. For winter holidays, stir a pinch of ground ginger or cardamom into the cinnamon sugar and serve with maple-whipped cream to make the stack feel festive.

Meal Prep Tips

For efficient meal prep, prepare the dry mix ahead of time in a jar (flour, sugar, baking powder, salt). When ready to cook, whisk wet ingredients and combine with the jarred dry mix; this saves about 5 minutes per batch. Cook pancakes and cool completely before stacking with parchment between each layer, then refrigerate for up to 3 days. Reheat in a low oven or skillet; for crisp edges, rewarm quickly in a hot, lightly greased skillet for 30–60 seconds per side.

Whether you’re feeding a sleepy household or surprising guests, these cinnamon sugar pancakes are forgiving, tasty, and easy to make your own. They remind me of cozy mornings, small celebrations, and the little rituals — like passing the cinnamon sugar bowl — that make shared meals feel special.