Cinnamon Hot Cakes
Start your morning with a cozy and indulgent stack of Cinnamon Hot Cakes, a delightful twist on traditional pancakes that will fill your kitchen with the irresistible aroma of warm spices. These fluffy hot cakes are infused with a fragrant blend of ground cinnamon and vanilla, creating a satisfying balance of sweetness and spice in every bite. With just 10 minutes of prep time, this quick and easy recipe combines pantry staples like all-purpose flour, baking powder, and milk, making it perfect for weekday breakfasts or weekend brunches. Lightly golden and perfectly tender, these hot cakes are best served with a drizzle of maple syrup, a dusting of powdered sugar, or paired with fresh fruit for a wholesome upgrade. Whether you’re feeding a family or treating yourself, these cinnamon-scented pancakes are sure to become a breakfast favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Butter or oil for greasing
- 1 as needed Powdered sugar or maple syrup (optional, for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to combine the dry ingredients.
In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the bowl with the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy for tender hot cakes.
Heat a large non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each hot cake. Spread the batter slightly if needed to form a circle.
Cook the hot cakes for 2-3 minutes, or until bubbles begin to form and the edges look set. Flip with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked hot cakes to a plate and cover with a clean kitchen towel to keep warm while cooking the remaining batter.
Serve the cinnamon hot cakes warm, topped with powdered sugar or maple syrup if desired. Pair with fresh fruit or whipped cream for an extra touch.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 194.5 g | 71% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 51.0 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 470 mg | 36% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
