Fluffy maple cinnamon pancakes are the ultimate cozy breakfast. They’re soft and airy on the inside, golden on the outside, and infused with warm cinnamon and real maple syrup right in the batter. I love making these when I want something a little more special than basic pancakes—especially on slow mornings or weekend brunch.
Why You’ll Love This Recipe
I love this recipe because the flavor is built right in. The maple syrup and cinnamon give the pancakes a rich, sweet warmth, so I don’t even need to drown them in syrup (unless I want to). They’re quick to mix up, easy to cook, and come out perfectly fluffy every time. Whether I stack them high or serve them with fruit, they always feel like a treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Salt
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Milk (dairy or non-dairy)
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Egg
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Maple syrup (pure maple syrup gives the best flavor)
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Vanilla extract
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Butter or oil (for the batter and for cooking)
Optional toppings: more maple syrup, butter, chopped pecans, sliced bananas, or whipped cream
Directions
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In a large bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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In another bowl, I mix the milk, egg, maple syrup, vanilla, and melted butter or oil.
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I pour the wet ingredients into the dry and stir until just combined. The batter should be a little lumpy—if it’s too thick, I add a splash more milk.
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I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
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I scoop about ¼ cup of batter per pancake and cook until bubbles form on the surface, about 2–3 minutes.
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I flip and cook for another 1–2 minutes until golden and fluffy.
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I repeat with the remaining batter and serve the pancakes warm with maple syrup and toppings of choice.
Servings and timing
This recipe makes about 8 pancakes (serves 3–4).
Prep time: 10 minutes
Cook time: 10–15 minutes
Total time: 20–25 minutes
Variations
Sometimes I fold in chopped apples or bananas to the batter for extra fruitiness. I’ve also added mini chocolate chips or swapped cinnamon for pumpkin pie spice in the fall. If I want a nutty crunch, I top them with toasted pecans or walnuts. For a dairy-free version, I use almond milk and coconut oil.
storage/reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or warm them in a skillet. They also freeze well—I separate them with parchment paper and store in a zip-top bag. When I’m ready to eat, I reheat them straight from the freezer.
FAQs
Can I make the batter ahead?
Yes, I mix the dry and wet ingredients separately and combine them just before cooking. Once mixed, I like to use the batter within an hour for best fluffiness.
Can I use whole wheat flour?
Yes, I’ve made these with half whole wheat and half all-purpose. The texture is slightly denser but still delicious.
Do I have to use maple syrup in the batter?
No, but it adds a nice depth of flavor. I’ve used honey or brown sugar as substitutes with good results.
Why aren’t my pancakes fluffy?
I make sure not to overmix the batter—just until combined. Also, fresh baking powder and medium heat help them rise evenly without burning.
Can I make these vegan?
Yes, I use plant-based milk, flax egg (1 tbsp ground flax + 3 tbsp water), and oil instead of butter. They still turn out soft and flavorful.
Conclusion
Fluffy maple cinnamon pancakes are a simple way to bring warmth and comfort to the breakfast table. Whether I’m serving them for a laid-back weekend or a weekday treat, they always come out soft, fragrant, and full of cozy flavor. With just a few pantry ingredients and a touch of maple, these pancakes make mornings feel a little more special.
