Fluffy Cinnamon Pancakes

pancake stack with syrup

Why do I love pancakes?

I have such fond memories of brunch foods – from college roomies cooking together and serving food on our mismatched plates to family meals on a Sunday morning. Even work has provided me with fun pancake meals.

Before I entered the world of private practice,  I worked as a chef for a few months at a residential eating disorder treatment center and pancake night was one of my favorite nights on the menu.  While it was certainly a hassle flipping pancakes for 12 adults to all be ready and warm at a specific time, I pumped up my music, put on my apron, embraced the mess of flour and pancake batter all over me, and loved the rhythm of the pancake assembly line. 

Whether you make these for 1 person or 12, I hope you can find it in you to embrace the mess of a morning (or evening!) meal that brings such fun to the table…and the kitchen!

stack of pancakes with syrup

Fluffy Cinnamon Pancakes

Course Breakfast


  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons cinnamon
  • 1.5 cups milk
  • 1 egg
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract


  • Combine flour, baking powder, salt, sugar, and cinnamon in a large bowl
  • Make a well in the center of the mixture and add milk, egg, melted butter (slightly cooled), and vanilla
  • Mix the wet and dry ingredients until smooth
  • heat a pan on the stove over medium low heat
  • coat the pan in butter or oil and using a 1/4 cup measuring cup, spoon batter onto the heated pan
  • when bubbles start to form in the batter, flip the pancake and cook for another minute on the opposite side
  • serve warm with butter and syrup!