Vanilla Cinnamon Pancakes Recipes
CINNAMON PANCAKES
These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.
Provided by Christiana McCormick
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 8
Steps:
- Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
- Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g
VANILLA CINNAMON PROTEIN PANCAKES
This recipe does make a lot so grab your lidded containers and store them in your fridge. They are a great snack to have right before a workout. Eat them cold or pop them in the microwave for 20 to 30 seconds. Top with sugar-free maple syrup, sugar-free fruit preserves, or fresh fruit.
Provided by skinnymom
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine egg whites, oatmeal, cottage cheese, protein powder, stevia, vanilla extract, and cinnamon in a bowl. Mix well.
- Heat a skillet over medium-high heat. Spray with cooking spray. Pour 1/3 cup batter into the skillet; flatten batter using the back of a measuring cup. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with the remaining batter.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 26.5 g, Cholesterol 6.1 mg, Fat 3.2 g, Fiber 3.4 g, Protein 27 g, SaturatedFat 1.3 g, Sodium 415.6 mg, Sugar 1 g
CINNAMON PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.
Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.
CINNAMON PANCAKES
Simple but elegant, cinnamon pancakes offer a sophisticated twist on a classic pancake recipe.
Provided by Rachel Gurk
Categories Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
- Whisk in egg and vanilla.
- Add flour, sugar, cinnamon baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
- Scoop onto a griddle preheated over medium heat, spreading batter out as needed. Cook for 4-5 minutes on each side, or until golden brown and cooked through.
Nutrition Facts : ServingSize 2 pancakes, Calories 246 kcal, Carbohydrate 34 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 468 mg, Fiber 1 g, Sugar 9 g
VANILLA & CINNAMON PANCAKES
Make and share this Vanilla & Cinnamon Pancakes recipe from Food.com.
Provided by hectorthebat
Categories Breakfast
Time 14m
Yield 6 pancakes
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
- In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
- For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
- Serve immediately with fresh fruit, maple syrup, and a knob of butter!
Nutrition Facts : Calories 415.1, Fat 6.2, SaturatedFat 2.8, Cholesterol 104.4, Sodium 513, Carbohydrate 73.7, Fiber 2.5, Sugar 5.4, Protein 14.4
CINNAMON PANCAKES
This cinnamon pancake recipe, made with your favorite pancake mix and syrup, is the perfect brunch pick-me-up. The family chef will have to keep 'em coming hot off the griddle as everyone clamors for more.
Provided by McCormick
Categories Breakfast,
Yield 4
Number Of Ingredients 6
Steps:
- Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended.
- Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Spiced Syrup, if desired.Test Kitchen Tip:To make easy and flavorful Spiced Syrup for your cinnamon pancakes, mix 1 cup pancake syrup, 1 teaspoon McCormick® All Natural Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cinnamon in small microwave safe bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.
Nutrition Facts : Calories 374 Calories
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- Combine and mix dry ingredients together in a large bowl. Combine and whisk together wet ingredients in a separate, medium bowl. Slowly add wet ingredients to bowl of dry ingredients and stir until evenly mixed.
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- In a bowl, mix together the dry ingredients - flour, baking powder, sugar, cinnamon powder and the strawberry flavored powder until they are all evenly mixed.
- In another bowl, mix together the milk, water and oil together. Also add the vanilla extract to this, and mix well.
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- Place butter, brown sugar and cinnamon in a bowl and mix well to combine. Spoon into a snap-lock bag and snip off one corner.
- Place icing sugar, milk and vanilla in a bowl and mix well to combine, adding a little more milk if icing is too thick. Set aside.
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- To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Use a whisk to combine all dry ingredients well.
- In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. Add melted butter and whisk again.
- Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
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- Preheat oven to 200 degrees F. Prepare a piece of aluminum foil to place cooked pancakes on, so they can stay warm in the oven while the others are cooking. Sometimes I like them even better after a little time in the oven.
- In a small bowl, stir together flour, sugar, baking powder, salt, and cinnamon. In a large bowl, whisk together milk, oil, egg, and vanilla until fully combined. Add the flour mixture and whisk until combined with very few lumps. It is vitally important to whisk or the batter will be too lumpy.
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