Go Back
Homemade Cinnamon Raisin Pancakes photo

Cinnamon Raisin Pancakes

Fluffy and comforting, these Cinnamon Raisin Pancakes are perfect for a cozy breakfast or brunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Mixing Bowls
  • Whisk
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

Preparation Steps
  1. Gather all your ingredients on the counter, ensuring everything is measured out and ready to go.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, natural sweetener, and ground cinnamon.
  3. In a separate bowl, beat the egg and add the melted butter (or coconut oil), vanilla extract, and unsweetened almond milk. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
  5. Fold in the sultanas or raisins into the batter.
  6. Heat a non-stick skillet or griddle over medium heat and lightly grease if needed.
  7. 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.
  8. 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.