Cinnamon Pancakes Recipe

Gluten-free flour: A blend of flours that do not contain gluten, essential for making these pancakes suitable for those with gluten intolerance.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Ground cinnamon: Provides the warm, spicy flavor that defines these pancakes.

Salt: Enhances the overall flavor of the pancakes.

Milk: Adds moisture and helps create a smooth batter.

Egg: Binds the ingredients together and adds richness.

Melted butter: Adds flavor and helps keep the pancakes tender.

Vanilla extract: Adds a hint of sweetness and depth of flavor.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can lead to dense and tough pancakes. Instead, stir until the ingredients are just combined, even if there are a few lumps remaining. This will ensure your cinnamon pancakes are light and fluffy.

• gluten-free flour - Substitute with almond flour: Almond flour is naturally gluten-free and adds a nutty flavor and moist texture to the pancakes.

• sugar - Substitute with honey: Honey is a natural sweetener that provides a richer flavor and additional moisture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve the same leavening effect.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt has a more subtle flavor and contains trace minerals.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes and adds a slight nutty flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes. This mixture acts as a binder similar to eggs.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and works well in baking.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of maple flavor, complementing the cinnamon.

• Allow the pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.

• Once cooled, place a piece of parchment paper between each pancake to prevent them from sticking together. Stack them neatly.

• Transfer the stacked pancakes into an airtight container or a resealable plastic bag. Squeeze out as much air as possible before sealing.

• For short-term storage, keep the container in the refrigerator. The pancakes will stay fresh for up to 3 days.

• For longer storage, place the container or bag in the freezer. The pancakes can be frozen for up to 2 months.

• To reheat refrigerated pancakes, use a microwave. Place them on a microwave-safe plate and cover with a damp paper towel. Heat for about 20-30 seconds or until warm.

• For frozen pancakes, you can reheat them directly from the freezer. Use a toaster or toaster oven for a crispy texture. Alternatively, microwave them on a microwave-safe plate covered with a damp paper towel for 1-2 minutes.

• If reheating a large batch, preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover with aluminum foil. Heat for about 10 minutes or until warmed through.

• Serve the reheated pancakes with your favorite toppings like maple syrup, fresh berries, or a dollop of whipped cream.

• For a quick and easy method, use the microwave. Place your pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for 20-30 seconds, checking to ensure they are warmed through. This method keeps them moist and soft.

• If you prefer a slightly crispier texture, opt for the oven. Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until they are heated through.

• For a method that retains the original texture, use a skillet or griddle. Heat the skillet over medium heat and lightly grease it with butter or oil. Place the pancakes in the skillet and cook for 1-2 minutes on each side, or until they are warmed through and slightly crispy on the edges.

• If you have an air fryer, preheat it to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket and heat for 2-3 minutes, or until they are warmed through and slightly crispy.

• For a more traditional approach, use a toaster. Simply place the pancakes in the toaster and toast on a low setting until they are heated through. This method works best for thinner pancakes.

• Mixing bowl: Use this to combine your dry ingredients and wet ingredients separately before mixing them together.

• Whisk: Essential for thoroughly mixing the dry ingredients and for beating the wet ingredients to ensure they are well combined.

• Measuring cups: Necessary for accurately measuring the gluten-free flour, milk, and other ingredients to ensure the right proportions.

• Measuring spoons: Use these to measure smaller quantities like sugar, baking powder, ground cinnamon, salt, and vanilla extract.

• Frying pan: This is where you will cook your pancakes. A non-stick frying pan is ideal to prevent sticking.

• Spatula: Use this to flip the pancakes once bubbles form on the surface and to remove them from the pan when they are done.

• Butter knife: Handy for spreading the melted butter on the frying pan to grease it lightly.

• Ladle or measuring cup: Use this to pour the batter onto the frying pan, ensuring each pancake is the same size.

• Stove: You will need this to heat your frying pan to the right temperature for cooking the pancakes.

• Serving plate: Once the pancakes are cooked, place them on a serving plate to keep them warm until you are ready to serve.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before. Store them in an airtight container.

Use a blender: Combine the wet ingredients in a blender for a quick and smooth mixture.

Preheat the pan: Start heating your frying pan while you mix the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.

Freeze leftovers: Make extra pancakes and freeze them. Reheat in the toaster for a quick breakfast.