Cinnamon Raisin Pancakes
There’s something undeniably comforting about the aroma of warm Cinnamon Raisin Pancakes wafting through the kitchen on a leisurely weekend morning. These pancakes are not only fluffy and delicious but also packed with the nostalgic flavors of cinnamon and sweet raisins. Whether you’re serving them for breakfast, brunch, or even a special occasion, they’re sure to impress everyone at the table. With a few simple ingredients and an easy technique, you can whip up a batch of these delightful pancakes that will have everyone asking for seconds.
Why It’s Crowd-Pleasing
Cinnamon Raisin Pancakes are the epitome of comfort food. They bring together the warm, spicy notes of cinnamon with the sweetness of raisins, creating a flavor combination that’s hard to resist. These pancakes are not only delicious but also visually appealing, with flecks of cinnamon and glistening raisins peeking through their golden-brown surface. They are perfect for family gatherings, brunch with friends, or a cozy breakfast at home. Plus, they are versatile enough to accommodate various dietary preferences by simply substituting a few ingredients, making them a hit for everyone.
Ingredients at a Glance
- 1 cup all-purpose flour or substitute flour of choice
- 1 teaspoon baking powder
- 1/4 cup natural sweetener or substitute sugar of choice
- 2 tablespoons light butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup unsweetened almond milk
- 1 oz sultanas or raisins
Prep & Cook Tools
- Mixing bowls – for combining the dry and wet ingredients.
- Whisk – to ensure everything is well incorporated.
- Non-stick skillet or griddle – for cooking the pancakes evenly.
- Measuring cups and spoons – for precise ingredient measurements.
- Spatula – to flip the pancakes without breaking them.
Cinnamon Raisin Pancakes: Step-by-Step Guide
Step 1: Gather Your Ingredients
Start by gathering all your ingredients on the counter. Make sure everything is measured out and ready to go for a smooth cooking experience.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, natural sweetener, and ground cinnamon. This ensures that the leavening agents are evenly distributed throughout the flour.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the egg and then add the melted butter (or coconut oil), vanilla extract, and unsweetened almond milk. Whisk until the mixture is smooth and creamy.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Step 5: Add the Raisins
Fold in the sultanas or raisins into the batter, ensuring they are evenly distributed throughout.
Step 6: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with a bit of butter or coconut oil.
Step 7: Cook the Pancakes
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Step 8: Serve and Enjoy
Remove the pancakes from the skillet and keep them warm while you continue cooking the remaining batter. Serve your Cinnamon Raisin Pancakes with maple syrup, fresh fruit, or a dollop of yogurt for an extra touch of deliciousness.
What to Use Instead
- Flour: Whole wheat flour, oat flour, or a gluten-free flour blend can be substituted for all-purpose flour.
- Sweetener: Use maple syrup, honey, or any preferred sugar alternative.
- Butter: Replace with olive oil or a vegan butter alternative for a dairy-free option.
- Egg: A flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works well as a substitute for a vegan version.
Method to the Madness
The beauty of Cinnamon Raisin Pancakes lies in their simplicity. The method is straightforward, requiring only a few bowls and minimal prep time. Start by mixing the dry ingredients to achieve a well-balanced structure. This will give the pancakes their desired fluffiness. Following this, the wet ingredients are combined, bringing moisture and flavor into the mix. The key is to gently fold the batter to keep it light and airy—this is what makes all the difference in achieving perfect pancakes.
Cooking them on medium heat ensures they get a lovely golden-brown crust while remaining fluffy on the inside. The addition of raisins not only enhances the flavor profile but also adds a slight chewiness that complements the soft texture of the pancakes beautifully.
Refrigerate, Freeze, Reheat
If you have leftover Cinnamon Raisin Pancakes, you can refrigerate them in an airtight container for up to 3 days. For longer storage, consider freezing them. Place parchment paper between each pancake to prevent sticking, then store them in a freezer-safe bag or container for up to 2 months.
To reheat, simply pop them in the toaster or microwave until warmed through. You can also place them in a skillet on low heat for a few minutes, flipping occasionally until warm. Serve with your favorite toppings, and they’ll taste just as delicious as when they were freshly made!
Your Top Questions
Can I make these pancakes vegan?
Absolutely! You can easily make these Cinnamon Raisin Pancakes vegan by substituting the egg with a flax egg and using plant-based butter or oil.
How can I make these pancakes healthier?
To make these pancakes healthier, consider using whole wheat flour or a gluten-free flour blend. You can also reduce the amount of sweetener or replace it with mashed bananas or applesauce for natural sweetness.
What toppings go well with Cinnamon Raisin Pancakes?
These pancakes pair wonderfully with maple syrup, yogurt, fresh fruit, or even a sprinkle of chopped nuts for added crunch. A light dusting of powdered sugar can also elevate their presentation!
Can I add more spices to the recipe?
Definitely! Feel free to experiment with additional spices like nutmeg, allspice, or even a dash of ginger to enhance the flavor profile of your Cinnamon Raisin Pancakes.
More from the Kitchen
- Banana Pancakes – A delightful twist on the classic pancake with ripe bananas.
- Vegan Pancakes – Fluffy and delicious pancakes made without any animal products.
- Chocolate Chip Pancakes – Indulgent pancakes filled with melty chocolate chips for a sweet treat.
- Blueberry Pancakes – Bursting with fresh blueberries, these pancakes are a fruity favorite.
That’s a Wrap
Cinnamon Raisin Pancakes are the ultimate breakfast treat that combines comfort and flavor in every bite. They are easy to prepare and can be customized to suit your preferences, making them an excellent choice for any occasion. Whether you’re enjoying them on a quiet morning or serving them at a family gathering, these pancakes are sure to bring smiles and satisfaction to everyone around the table. So grab your ingredients, and get ready to indulge in a stack of these fluffy, cinnamon-infused delights. You won’t regret it!
Cinnamon Raisin Pancakes
Ingredients
Equipment
Method
- Gather all your ingredients on the counter, ensuring everything is measured out and ready to go.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, natural sweetener, and ground cinnamon.
- In a separate bowl, beat the egg and add the melted butter (or coconut oil), vanilla extract, and unsweetened almond milk. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
- Fold in the sultanas or raisins into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook until golden brown.
- Remove pancakes from the skillet and keep warm while cooking the remaining batter. Serve with maple syrup or fresh fruit.
Notes
- For a gluten-free option, substitute with gluten-free flour blend.
- Sweeteners like honey or maple syrup can replace the natural sweetener.
- You can freeze leftover pancakes for up to 2 months for quick breakfasts.
