Cinnamon Hot Cakes Recipe

Fluffy, cinnamon-spiced pancakes that will become your new weekend breakfast favorite! This family recipe, perfected over generations, delivers warm, melt-in-your-mouth deliciousness in just 15 minutes. Imagine the aroma of cinnamon filling your kitchen as you cook these golden-brown cakes. Top with butter, Aunt Jemima's syrup, and crispy bacon or sausage for the ultimate Saturday morning treat. Easy to make, even better to eat!

Prep Time 5 mins

Cook Time 15 mins

Calories 421.8 kcal

Protein 24g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Cinnamon Hot Cakes

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
Eggs
1 cup milk
Margarine

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How to Make Cinnamon Hot Cakes

In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 tablespoon ground cinnamon.
In a separate bowl, whisk together 1 cup milk, 1 large egg, 4 tablespoons melted margarine (or butter), and 1 teaspoon vanilla extract (optional).
Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat (about 350°F/175°C).
Pour ¼ cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
Serve immediately with butter, syrup, and your favorite toppings!