Cinnamon Chip Pancakes
These Cinnamon Chip Pancakes are Buttermilk Pancakes made with cinnamon and studded with mini cinnamon chips. The result is a perfectly buttery and cinnamon-y breakfast — the perfect way to start your day.
Why This Recipe Works
- Cinnamon pancakes with cinnamon chips. These are the ultimate cinnamon pancakes because in addition to having ground cinnamon in them, they are studded with mini cinnamon chips!
- Buttery cinnamon pancakes recipe. Using melted butter provides the most delicious pancake flavor. (Plus, paired with the cinnamon, it is pure awesomeness!)
- Flour: Use regular, all-purpose flour.
- Granulated Sugar: Adding a touch of sugar will help to sweeten the pancakes just right.
- Ground Cinnamon: Not only are these cinnamon chip pancakes, but they are cinnamon pancakes with cinnamon chips! The ultimate cinnamon pancake recipe.
- Eggs: Separate the eggs into yolks and whites. By beating up the egg whites to soft peaks, we are able to creating a light and fluffy pancakes with cinnamon chips.
- Buttermilk: Use room temperature buttermilk or else the melted butter will go hard.
- Vanilla Extract: Adding vanilla extract provides a delicious depth of flavor to the fluffy cinnamon pancakes.
- Unsalted Butter: Using melted butter in buttermilk pancakes is my favorite! The melted butter disperses through the pancake batter, providing delicious pockets of buttery goodness.
- Mini Cinnamon Chips: I use these bags of cinnamon chips because they dot the cinnamon chip pancakes better since they are smaller than regular cinnamon chips.
- Combine dry ingredients. To a large bowl, 2 cups all-purpose flour, 2 1/2 tablespoons granulated sugar, 1 tsp baking soda, 2 tsp baking powder, 1 tsp salt, and 1 1/2 tsps ground cinnamon. Whisk to combine.
- Combine wet ingredients. To a medium bowl, add 2 egg yolks, 2 cups buttermilk, 1/2 tsp vanilla extract, and 2 tablespoons of melted butter. Mix to combine.
- Beat the egg whites. Place the 2 egg whites in a small bowl and beat until soft peaks form.
- Combine wet and dry ingredients. Add the wet mixture to the flour mixture. Mix until partly combined. Fold in the fluffy egg whites and cinnamon chips. Don’t over mix. It’s OK to have small bits of flour here and there.
- Cook the cinnamon chip pancakes. Pour 1/3 cup batter onto a properly greased (see your manufacturer’s instructions) griddle heated to 300ºF. Cook pancakes for 2-3 minutes on each side or until lightly golden brown and cooked through. Flip and continue cooking on the other side. Continue with the remaining batter. Serve drizzled with maple syrup or buttermilk syrup. Enjoy!
Room temperature buttermilk will help the wet ingredients mix together more smoothly.
If the buttermilk is cold and the unsalted butter is freshly melted and still very warm, once the cold buttermilk touches the hot butter, the butter will slowly get hard and have some small lumps. This isn’t necessarily a bad thing as it doesn’t affect the taste of the pancakes.
DO NOT over-mix the batter. The key is mixing the batter until combined but lumpy. This allows the gluten proteins in the batter to link together in a relaxed and weblike way. When cooked, large air bubbles are formed between the loosely combined gluten proteins resulting in a light and fluffy pancake.
I’ve found that a griddle heated around 275°F-300°F works perfectly. This temperature cooks the pancakes fully without over cooking them on the outside and leaving them uncooked in the middle. You’ll have to finagle with your griddle as you go.
Make Ahead, Storing, and Freezing
You won’t want to make the cinnamon pancake batter ahead of time because you risk the egg whites in the mixture to deflate.
When I was recipe testing these cinnamon pancakes, my husband commented about how delicious the leftover pancakes tasted! Yes, I said leftovers. He then continued to say that the leftover pancakes taste 10X better than some pancake recipes straight off the griddle. (Picture me doing a happy dance after he told me this)! I was thrilled!
Store any leftover cinnamon chip pancakes in an airtight container in the fridge for 2-3 days. (And do a happy dance!)
I also like to freeze the pancakes in a ziplock bag to thaw and eat later — it makes for delicious meal prep!
I would use mini cinnamon chips, just because you won’t have such big ones in the batter, but I’ve had readers who have made this recipe with regular-sized cinnamon chips and love it!
Yes you can! Cinnamon chocolate chip pancakes are delicious! I actually have a Cinnamon Chocolate Chip Coffee Cake to prove that the combination is amazing.
Yes you can. Store them in a ziplock bag in the freezer for up to 2 months. Remove and thaw or pop in the toaster.
More Cinnamon Recipes
Cinnamon Chip Pancakes
- In a large bowl, whisk the salt, baking powder, baking soda, flour, sugar, and cinnamon. Set aside.
- In a medium size bowl add the egg yolks, buttermilk, vanilla extract, and melted butter. Mix to combine. I keep it simple and just use a fork and mix until the yolk is nice and broken up and combined with the other ingredients.
- In a small bowl beat the egg whites until soft peaks form. Set aside.
- Combine the wet ingredients with the dry ingredients. Mix for a few seconds (again, I just use a fork). When the flour and wet ingredients are partly combined fold in the fluffy egg whites and cinnamon chips. Don’t over mix. It’s fine to have small pieces of flour here and there.
- Using a 1/3 measuring cup, scoop the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes. Serve warm with butter and maple syrup drizzled over the top.