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.
½teaspoonground cinnamon, (or use up to ¾ - 1 teaspoon if you like really cinnamony pancakes!)
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.
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.