Skip to Content

Maple Cinnamon Pancakes

This easy Maple Cinnamon Pancake recipe is lightly spiced with cinnamon and sweetened with natural maple syrup, for a delicious twist on classic breakfast pancakes. This small-batch pancake recipe is perfect for a couple or a small family if you don't want to have leftovers.

Pouring syrup on stack of cinnamon maple pancakes

Refined sugar free pancakes

We LOVE love love pancakes for a weekend breakfast, and I am always switching up how I make them. Our favorite sweetened for pancakes is maple syrup. It's a healthier alternative to sugar (well... slightly), and it makes the most delicious pancakes!

I use 3 tablespoons of maple syrup for this pancake recipe, which makes them quite sweet, as I don't always like pouring syrup on top of pancakes. Feel free to cut the maple syrup down to 1-2 tablespoons if you like. Or you can even use agave nectar if you don't have maple syrup on hand!

Stack of cinnamon maple pancakes

More tasty breakfast recipes: French Toast Bread Pudding

Small batch pancake recipe

This pancake recipe uses 1 cup of flour and 1 cup of milk, and it yields about 8 pancakes. This is perfect for our family of 3, and we usually don't have any leftovers.

If 8 pancakes is too many for you to eat in one sitting, this small batch pancake recipe keeps well in the fridge for 3-4 days and freezes well!

Ready to make pancakes??

Ingredients to make cinnamon maple pancakes

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon (or use up to ¾ - 1 teaspoon if you like really cinnamony pancakes!)
  • ¼ teaspoon ground nutmeg (try using a microplane zester and a whole nutmeg, the difference in flavor and aroma is astounding compared to using old ground nutmeg that's been sitting in your pantry for a year!)
  • 1 cup milk (any kind - cow's milk or plant milk)
  • 1 egg
  • 3 tablespoons maple syrup (or reduce to 2 tablespoons for less sweet pancakes) - make sure to use REAL maple syrup, not "breakfast" syrup!
  • 2 tablespoons vegetable oil (I usually don't measure but just add 2 glugs)
  • 1 teaspoon vanilla extract (optional - or try using vanilla bean powder)
  • Butter or oil for greasing the pan and cooking

More tasty breakfast recipes to try: Red Velvet Waffles

Instructions

Step 1: In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and nutmeg.

Dry ingredients for cinnamon pancakes in a bowl

Step 2: In a medium bowl, whisk together the wet ingredients (milk, egg, maple syrup, oil, vanilla extract) until well combined.

Step 3: Pour the wet ingredients into the dry ingredients and whisk together until no lumps remain and everything is just incorporated. Do not overmix to a completely smooth mixture. Let the batter rest for 5 minutes (use this time to clean up the ingredients).

Cinnamon maple pancake batter in a bowl

Step 4: Preheat a large pan or griddle over medium to medium-low heat. Grease with butter or brush or spray with vegetable oil. Ladle about ¼ cup of the pancake batter into the pan (I love using a squeeze-release ice cream scoop for this!). Cook for about 1 ½ minutes, or until small bubbles form on top and the bottom is golden brown. Use a spatula to flip the pancake and cook for 30 seconds - 1 minute on the other side, or until the pancake rises and is fully cooked. Repeat until all pancakes are cooked. Serve warm with maple syrup or your favorite pancake toppings.

Cooking a pancake in a pan

Storing, freezing, and reheating pancakes

These pancakes, like pretty much ALL pancakes, keep really well in the fridge and can be frozen. Allow them to cool to room temperature before placing them in a covered container. Refrigerate for 3-4 days, or freeze for up to 1 month.

To freeze pancakes, place a square of parchment paper between them if you want to be able to take out one at a time. Or freeze them all stuck together and thaw in the fridge, they'll separate once they thaw.

Reheat refrigerated or frozen pancakes in the toaster or toaster oven.

More delicious breakfast ideas

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Stack of cinnamon maple pancakes

Maple Cinnamon Pancakes

These cinnamon-spiced, naturally sweetened maple cinnamon pancakes are a favorite easy pancake breakfast. A great small batch pancake recipe that is perfect for a couple or small family that doesn't want leftovers.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 101kcal
Author: Kate

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon (or use up to ¾ - 1 teaspoon if you like really cinnamony pancakes!)
  • ¼ teaspoon ground nutmeg (try using a microplane zester and a whole nutmeg for an amazing flavor!)
  • 1 cup milk (any kind - cow's or plant milk)
  • 1 egg
  • 3 tablespoons maple syrup (or use 2 tablespoons for less sweet pancakes)
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla exract (optional, or use vanilla bean powder for extra flavor)
  • butter or oil for greasing the pan

Special equipment

  • Griddle or pan
  • Silicone spatula

Instructions

  • In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and nutmeg.
  • In a medium bowl, whisk together the wet ingredients (milk, egg, maple syrup, oil, vanilla extract) until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk together until no lumps remain and everything is just incorporated. Do not overmix to a completely smooth mixture. Let the batter rest for 5 minutes (use this time to clean up the ingredients).
  • Preheat a large pan or griddle over medium to medium-low heat.
    Grease with butter or brush or spray with vegetable oil. Ladle about ¼ cup of the pancake batter into the pan (I love using a squeeze-release ice cream scoop for this!). Cook for about 1 ½ minutes, or until small bubbles form on top and the bottom is golden brown. Use a spatula to flip the pancake and cook for 30 seconds - 1 minute on the other side, or until the pancake rises and is fully cooked.
    Repeat until all pancakes are cooked. Serve warm with maple syrup or your favorite pancake toppings.

Notes

  • You can use melted coconut oil in place of the vegetable oil.
  • You can use agave nectar in place of the maple syrup.
  • These pancakes are pretty sweet on their own and I don't always need syrup when serving them!
  • Leftover pancakes keep well in the fridge for 3-4 days in a sealed container, or can be frozen. To reheat, simply pop them in the toaster or toaster oven. 
  • This recipe can be doubled easily. If doubling, use 3 teaspoons baking powder, not 4. 
  • The nutrition facts are for 1 pancake without any extra toppings and assume 8 pancakes per recipe as written.

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 185mg | Fiber: 1g | Sugar: 6g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.