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.

If you love this recipe, then you’ll be big fans of my Low Calorie Banana Pancakes, my German Pancakes, and my Chocolate Chip Waffles!

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!)

Ingredient Notes

• 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. 

Step-by-Step Instructions

1. 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.
2. 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. 
3. Beat the egg whites. Place the 2 egg whites in a small bowl and beat until soft peaks form.
4. 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.

5. 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! 

Recipe Tips

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! 

Recipe FAQs

More Cinnamon Recipes

• Homemade Cinnamon Rolls
• Mini Cinnamon Rolls
• Apple Cinnamon Scones
• Apple Cinnamon Oatmeal