A good cinnamon pancake recipe should be easy to follow and turn out great pancakes. Fortunately, cinnamon doesn’t change recipes up a whole lot, so this recipe isn’t a whole lot different than a regular pancake recipe. If you choose to put in raisins, that will change it up a little. The first recipe is for just cinnamon pancakes. Check further down the page for the cinnamon raisin pancake recipe variation.

Ingredients:

1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 ½ cups milk
1 egg, lightly beaten
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla

Instructions:

In a medium bowl, stir or sift together the flour, baking powder, salt, sugar and cinnamon. Set aside.

In another bowl, whisk together the milk, egg, butter or oil, and vanilla. Whisk until it’s all thoroughly combined.

Pour the second bowl of wet ingredients over the first bowl of dry ingredients. Stir gently until thoroughly combined. A few lumps is okay. Don’t mix it too much! Put the bowl of batter in the fridge for at least 15 minutes, preferably longer, to let it rest and get nice and fluffy.

Preheat a griddle or pan to medium high heat. You might need to experiment with this a little. You may find medium heat to be a better temperature.

Pour about 1/4 cup of batter onto the griddle to form a pancake. Continue until the griddle is covered. Do not stir the batter, just scoop.

Let the pancakes cook for a minute or so until bubbles cover the surface and start to pop. Turn them over and brown on the other side.

Cinnamon Raisin Pancakes

This variation is fairly simple. Just do the step below before finishing the wet ingredients. Do this ahead of time for the best results.

In a bowl, whisk together the milk and egg. Add the raisins and let them soak for about an hour. This will plump them up and make them softer. I prefer softer raisins in my fluffy pancakes.

Now, follow the recipe same as above.

How to Service Cinnamon Pancakes

My favorite way to serve these is to make them like cinnamon bun pancakes or cinnamon roll pancakes. You can serve them with butter and syrup and they will taste great, but try this variation instead. It takes a little more time, but it’s worth it. Make this cinnamon bun icing ahead of time so it’s ready for the pancakes.

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar
1 tablespoon milk

Stir the butter and cream cheese together. An electric mixer will make this step a lot easier, but you can do it by hand. Then, add the vanilla. Stir in the sugar about 1/2 cup at a time. When it becomes too difficult to stir, add the milk. Finish adding the sugar and beat until smooth.

Pour the icing over the pancakes. Don’t pour too much because it is very sweet!

Need a Waffle Maker?

If you don’t have a waffle maker, you can’t make waffles. Plain and simple. Fortunately, waffle makers can be purchased fairly inexpensively. If you’re looking for top-of-the-line cookware, we have that too. Here are some of the top rated waffle makers on the market today.

If you’re trying to save money, there are waffle irons for less than $25. If you’re a professional cook, or wish to be one, you can purchase a high-end waffle iron as well. Does it produce better waffles? That’s up to you to find out!

A good homemade waffle recipe shouldn’t be complicated. Follow the steps carefully if you want to know how to make waffles quickly and easily. These are the best waffles, in my opinion.

Ingredients:

2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
1/4 cup granulated sugar
2 eggs
1 1/2 cups whole milk
1/2 cup butter, melted
1 tbsp vanilla extract

Instructions:

First, preheat your waffle iron to the hottest setting or according to the instructions of the waffle iron. It’s best to ensure your iron is thoroughly heated through by turning it on before you start making the waffle recipe.

In a medium bowl, sift together the flour, balking powder, and salt. Stir to combine completely. Set this bowl aside.

In a separate bowl, begin whisking the eggs and then add in the sugar, milk, butter, and vanilla. Whisk until thoroughly combined.

Pour the wet ingredients into the dry ingredients and stir until a batter forms. It should be mixed thoroughly, but don’t beat it and over-mix.

When the batter is fully prepared, spray both sides of the waffle iron with nonstick cooking spray. This will make sure the waffles don’t stick and that they get nice and crisp all around.

Pour approximately 1/2 cup of batter into the waffle iron and close it. Some batter may seep out of the edges of the waffle iron. That’s fine. The first waffle will be somewhat of an experiment. After that, you’ll have a better idea of how much batter to pour in.

The waffle iron should have a light indicator to tell you that the waffle is finished. Once it’s done, open the waffle iron and remove the waffle with a pair of tongs.

Waffles taste best made to order. Serve them up immediately as they come out of the waffle iron. If you can’t serve them immediately, keep them warm under a lid or in the oven on warm.

Serve the waffles hot with butter and syrup, whipped cream, ice cream, fruit, nuts, or other toppings.

Here is a very simple, yet delicious recipe for french toast. You can use just about any kind of  bread. Use Italian bread for a great taste or whole wheat bread for a healthier version. If possible, buy a loaf and slice it yourself so you can cut nice thick slices.

When you learn how to make french toast, you’ll soon find out how easy it really is. It’s also great because most people always have the ingredients on hand. They are quick to whip up.

Ingredients:

• 8 slices of bread
• 3 eggs
• 3/4 to 1 cup milk
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• pinch of salt
• 1 to 2 tablespoons butter

Pumpkin pancakes are moist, fluffy, and very flavorful. As long as you don’t thin out the batter with milk, you’ll end up with lots of pumpkin flavor which is critical for full force flavor. This recipe is full of all sorts of spices that add all the flavor you would want to such a festive pancake. They are easy to make and very fun to dress up. You’ll find yourself making them all year round because you just can’t resist.

Serve them only with real maple syrup, not the fake stuff. Chopped walnuts or pecans taste great on top, and so does a dollop of whipped cream sprinkled with grated nutmeg. Think about what tastes amazing with your pumpkin pie and it will probably taste great with these as well.

Ingredients

2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg, lightly beaten
2 tablespoons vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla

Directions

In a large bowl, sift together the flour, brown sugar (as well as you can), baking powder, allspice, cinnamon, nutmeg, ginger and salt. Stir it with a spoon so that the spices are evenly dispersed throughout the mixture.

In a separate bowl, mix the milk, pumpkin puree, egg, vegetable oil, vinegar and vanilla with a whisk until it’s thoroughly combined. Pour the wet ingredients into the first bowl of dry ingredients and stir sparingly.

The batter should be fairly well mixed with a few lumps expected. It will be a thicker pancake batter than normal pancakes. That is what you want. Let it rest in the refrigerator for about 15 to 30 minutes.

Heat a griddle to medium high heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter onto the pan. The pancakes should be spaced about 1 or 2 inches apart. If they don’t spread much, use a ladle to spread out the batter a little more.

Let them cook on the pan until tiny bubbles form across the surface. This should take about 1 or 2 minutes. Flip them over and cook them for about another minute or 2 until they are golden brown.

Serve the pancakes warm with your favorite Fall topping.

Next to being low carb, the second best thing about this recipe is that it’s so easy. I would say the part I hate most is having to clean the blender, but it’s no big deal. Other than that, it can be thrown together without having to wait for it to rest or having to mix it ever so gently. It’s nearly foolproof if you can manage to keep from burning them.

Another thing I especially like about this recipe is that it includes normal foods that I have on hand. This is not to say that almond flour and buckwheat flour aren’t normal foods. They are normal in the sense that they are real food and not 80% chemicals. By normal I mean foods that I am familiar with and might actually buy on a regular shopping trip.

That being said, the ingredients do stray a little from the ingredients normally found in pancakes, but this does not detract from the deliciousness of them.  You’ll be surprised at how similar they are to regular pancakes as far as taste and texture. Give this low carb pancake recipe a try and drizzle with sugar-free syrup or top with fruit.

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Measure out every ingredient and pour it into the blender. Feel free to add any other kind of flavorings you like such as maple flavoring, cinnamon, nutmeg, etc. You can also sweeten up the pancakes a little with the sugar substitute of your choice.

Blend the ingredients until the mixture is smooth and resembles pancake batter. Heat your griddle to medium high and lightly grease it. Pour the batter onto the pan to form small, 3 or 4 inch wide pancakes. Wait until tiny bubbles form on the surface, about 1 to 2 minutes, and flip. Let them brown on the other side and enjoy.

The plain more resemble regular pancakes in how they are made and their texture. Cottage cheese works great in pancakes because it makes them tender and flavorful.

The second recipe is a little different. It doesn’t contain a leavening agent or flour. It has oats instead of flour. These are great for those who are on a low carb diet. Eat them with a small drizzle of real maple syrup or a sugar free pancake syrup and you can actually have a treat now and then while on a low carb diet.

Cottage Cheese Pancakes Recipe

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
4 eggs, lightly beaten
1 cup cottage cheese
1/2 cup milk
2 tablespoons vegetable oil

Directions

In a large bowl, sift together the flour, baking soda, salt and sugar. Stir to combine the ingredients. Feel free to sift a second time for extra fluffy pancakes or if you feel like the mixture clumped up a lot when you stirred it together.

In a separate bowl, whisk together the eggs, cottage cheese, milk and vegetable oil. If you are worried about cottage cheese chunks, whisk or stir the cottage cheese first vigorously to get out the lumps before adding it in with the rest of the ingredients. Another idea is to put this part of the mixture in a blender and blend it until smooth. It will get out the lumps while also mixing together the wet ingredients.

Take the wet mixture and pour it into the dry ingredients. Stir just until the dry ingredients are moistened. Put the batter in the refrigerator for at least 15 minutes while you prepare the pan.

Set a griddle to medium high heat and let it get hot. Lightly grease it just before adding the pancake batter. Pour about 1/4 cup of batter onto the griddle to form pancakes spaced about 1 to 2 inches apart. Let them cook until bubbles form across the surface of the pancake. Flip and brown them on the other side.

Cottage Cheese Oatmeal Pancakes

Ingredients

1/2 cup instant oats
1/2 cup cottage cheese
1 teaspoon vanilla
2 eggs

Directions

Add all four ingredients to a blender and blend until smooth. Heat a griddle to medium high heat and grease lightly with oil or butter. Pour a couple tablespoons of batter onto the pan and space them out about 1 to 2 inches apart.

Let the pancakes cook for about a minute or two and flip them over. Some bubbles will form and they will brown. Brown them on the other side.

To sweeten up the pancakes a little, add 2 teaspoons of honey or a sweetener of your choice in the equivalent amount.

Serve either type of pancakes with butter and syrup or sliced fruit for a healthier option. You can also choose to serve them savory with eggs and bacon or sausage.

When you can’t have gluten, you can’t have things with grains in them that contain gluten. That could mean giving up cookies, breads, pastas, and other treats. Fortunately, some very smart cooks have come up with ways to make these foods even without flour by using substitutions.

Pancakes are on the ‘bad foods’ list for gluten free eaters. However, there are several options for those trying to go gluten free who MUST have their pancakes in the morning, at least from time to time.

Pancake Mix

To get the best pancakes, gluten free or not, I highly recommend getting some of Pamela’s Ultimate Baking and Pancake Mix found here. I find that cooking gluten free requires getting lots of different unusual flours and ingredients. Getting a mix that has all you need without the gluten or odd ingredients is a lot easier.

On top of that, this is one of the best pancake mixes out there, even if you aren’t going gluten free. You don’t have to make “real pancakes” and gluten free pancakes when serving other people because everyone will love them.

It’s easy to whip up a batch of pancakes because you don’t have to mix so many ingredients together. Plus, you can use this to bake all sorts of baked goods. It’s not just a pancake mix, it’s a baking mix, too.

Gluten Free Pancakes from Scratch

If you’re feeling ambitious or you happen to have a lot of different gluten free flours on hand because you’ve been at it for a while, here is how to make gluten free pancakes from scratch. It’s pretty easy to put together, and the pancakes turn out quite tasty.

The xanthan gum is optional. It helps to bind the pancakes together. Without it, the pancakes may be a little more crumbly, but they will still taste good.

Ingredients

1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum (optional)
2 eggs , lightly beaten
3 tablespoons vegetable oil
2 cups milk, almond milk, or soy milk

Directions

 In a bowl, sift together the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Stir it together to combine with a wooden spoon or whisk.

In a separate bowl, mix together the eggs, vegetable oil, and milk. Beat it thoroughly with a whisk. Pour the wet ingredients over the dry ingredients. Stir it just until most of the lumps are gone. Put it into the refrigerator and let it rest for 15 to 30 minutes.

Heat a griddle to medium high heat. Once it’s hot enough, lightly grease it with oil. Pour 1/4 cup of the rested batter (without stirring it) onto the griddle. Space the pancakes about 1 to 2 inches apart to make it easier to flip them. Let them cook until bubbles form across the top and until the other side is golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serve the pancakes hot with butter and maple syrup or any other toppings such as sliced fruit, nuts, etc.

A good blueberry pancake recipe starts with a good basic recipe. I always use my basic recipe found here to start these types of recipes, but I’ll add it here too to make the best blueberry pancake recipe easier to follow.

A Note on Ingredients

You can make these pancakes with the same basic ingredients as you normally would, but I highly recommend using fresh blueberries. Better yet, look for smaller blueberries if you can. Fresh blueberries taste better, and smaller blueberries don’t break and get messy in the pancakes as easily.

In August, the blueberry bushes around the northeast are often bursting with beautiful tiny blueberries that I love to pick and use in blueberry pancakes, muffins and other baked goods.

Ingredients

1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar
pinch of nutmeg (optional)
pinch of cinnamon (optional)
1 ¼ to 1 ½ cups milk
1 egg, lightly beaten
3 tablespoons melted butter or vegetable oil
1 teaspoon vanilla
1 cup fresh blueberries

Directions

In a large bowl, sift together the flour, baking powder, salt, sugar, nutmeg and cinnamon. Mix the ingredients together and sift again for extra fluffy pancakes.

In a separate bowl, mix together the milk, egg, butter or oil and vanilla. Mix it together thoroughly now because you will need to mix it sparingly once you add it to the dry ingredients.

Pour the wet ingredients over the dry ingredients and stir just until most lumps are gone. Mixing the batter too much affects the gluten making the pancakes tough and chewy. Add the blueberries and fold a few times to coat them. Place the batter in the refrigerator to rest for 15 to 30 minutes.

Prepare a griddle by heating it to medium high heat. Once it’s completely hot, lightly grease it with butter or vegetable oil. When the griddle and batter are both ready, remove the batter from the refrigerator and pour 1/4 cup of batter on the pan to form pancakes. Do not stir the batter before scooping.

Cook the pancakes for 1 to 2 minutes until small bubbles form across the tops and the bottoms are golden brown. Flip and brown on the other side for 1 to 2 minutes.

Serving Blueberry Pancakes

Traditional blueberry pancakes can be served with butter and syrup. For healthy blueberry pancakes, skip the butter and add blueberry syrup with extra blueberries instead. Add other berries and fruit for a tropical pancake or enjoy with whipped cream and powdered sugar.

If you’re serving your blueberry pancakes to guests, give them a few options for toppings. Have real maple syrup and flavored syrups as an option so that they can choose whatever they want.

Finding a Great Recipe for Whole Grain Pancakes

Simplicity is bliss when it comes to a good recipe, but having the option to up the health quotient or add more tasty ingredients is even better. You can follow this recipe as is, or you can add extra things to make it healthier and/or tastier.

For example, add some wheat germ for added nutrients, fold in berries for extra flavor and antioxidants, or swap out the sugar for honey for a healthier sweetener. It’s up to you how you want to vary it, just try to keep the basics as is. Too much variation might affect the texture or quality of the pancakes.

For example, this is a good amount of flour and wet ingredients. Don’t try substituting almond flour, coconut flour, or another vastly different flour for the whole wheat flour. The amounts will mess up the pancakes. Feel free to experiment, just be forewarned that the measurements will be different.

Ingredients

1 1/4 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla

Directions

In a bowl, sift together the whole wheat flour, baking powder, salt, and granulated sugar. If you’re using honey instead of sugar, add it to the wet ingredients instead of the dry ingredients. Sift the flour and lightly stir it with a whisk or wooden spoon to combine the ingredients.

In another bowl, mix together the milk, egg, vegetable oil, and vanilla. Whisk it together thoroughly. Add the wet ingredients to the dry ingredients, and mix it together. Do not over-beat the ingredients because it will cause tough pancakes. If you find the batter is too thick, add a little more milk to thin it out.

Put the whole grain pancake batter in the refrigerator to rest for about 30 minutes. This will give the leavening agent some time to work and produce bubbles while also dissolving any leftover lumps.

Meanwhile, prepare a pancake griddle. Set it to medium high heat and let it get completely hot. Lightly grease it with a little vegetable oil or butter. When the batter is ready, pour 1/4 cup of batter onto the hot griddle to form pancakes spaced approximately 1 to 2 inches apart. Do not mix the batter before scooping and pouring because this will pop all the bubbles that you patiently waited for to form while it rested in the refrigerator.

Let the pancakes cook for 1 to 3 minutes until tiny bubbles form across the top and a peak underneath reveals a golden brown color. Flip them over and cook them on the other side for another 1 or 2 minutes until that side is also golden brown.

Serving Whole Grain Pancakes

Now that you’ve made your healthy pancakes, don’t ruin them by drowning them with tons of butter and syrup. Use just a little bit of butter for flavor and use a small amount of real maple syrup. Better yet, skip the butter and syrup and use fresh fruit. Sprinkle chopped walnuts or pecans over top for added protein.

There are all sorts of different pancake griddles to choose from between electric griddles and griddles that fit on the stove. Cast iron griddles or large pancake griddles can be rectangular, square, or spherical. The type you get will depend on your preferences including kitchen space, how many pancakes you’ll normally cook, and price.

I have used a few different kinds of griddles in my pancake endeavors, including using a saute pan (which took forever considering I couldn’t fit more than 2 or 3 pancakes at a time. I have found a few for different preferences.

Here are my reviews and recommendations for the best pancake griddles and best electric pancake griddles depending on your needs.

Space-Saving and Short on Cash

Lodge Logic has a great line of cost-effective and high-quality products including this cast iron griddle. It measures 10 1/2 inches in diameter which allows it to fit on one burner or a portable stove burner. It won’t take up your whole stove top or kitchen.

The cast iron allows for even heat distribution and the low sides makes it super easy to flip. This is a great griddle for those who have small kitchens, want something to whip up pancakes on, and don’t have a lot of money.

Convenient Counter-top Cooking

This griddle is rated as one of the best on Amazon for good reason. It’s large enough to cook 12 average sized pancakes, you don’t need a stove to use it, it has an easy drain for grease if you’re cooking burgers or other greasy foods, and it has cool touch handles to keep your hands safe. Best of all, it has excellent heat distribution with heat control that maintains the right temperature. This is all at an affordable price, too. This is my favorite and the one I use regularly.

The Presto Liddle Griddle is just as good as the previous Presto, but it is better for those who don’t have a lot of storage space and don’t need such a large cooking surface. If you live alone or only cook for two, this is perfect.

Efficient Stove Top Cooking

The Lodge Reversible Griddle is my favorite reversible griddle. You can use it right on your stove top over two burners. The griddle can be flipped over to use as a grill on the other side. If you have a good stove with burners that aren’t too far apart, this is a good choice.

You should be able to find a pancake griddle that fits your needs from these no matter how much you cook, for one or for a large family. You don’t have to spend a lot of money, either.