These cinnamon sugar pancakes with whipped cream are another reason to make pancakes! As though you needed one, right? We are taking pancakes to a whole new level when they taste like marshmallows! Cinnamon roll pancakes are soft, fluffy, sweet and suitable for the whole family.

The ingredients are your simple pantry staples and all you need is a medium bowl or blender to make the pancake batter, white or brown sugar for the cinnamon sugar or you can use a store-bought one and heavy whipping cream. The other non essentials (she winks ) are maple syrup or honey.

Ingredients For The Best Pancakes

Flour: Cake flour or AP (all purpose flour)
Egg: It's one egg, so make it a free range large egg
Milk: Regular milk (any that you prefer)
Salt: Always. Kosher salt or any table salt
Essence: Vanilla extract
Cream: Heavy cream for soft peaks
Baking powder: I like the fluffy lift it gives.

The batter comes together as a typical pancake batter, by mixing dry ingredients with wet ingredients. Letting the batter rest if you can is always a good idea but not mandatory.

How To Make Cinnamon Pancakes With Whipped Cream

Step 1: Measure out all the ingredients, add both dry ingredients and wet ingredients into a bowl or blender cup/stand and blitz or mix until you have a smooth pancake batter.

Step 2: Heat a non-stick pan on medium-high heat and pour the pancake mix into a cup measure. I used a ⅓ cup measure but you can also use a ¼ cup measure or simply pour a thin layer of batter into the center of the pan! Easy!

Step 3: Cook each layer of pancake batter until you see tiny holes appear on the top, the edges will cook first, with a slight lift, almost asking you to peek under and check if they need turning 🙂
Step 4: Gently turn the pancake over using an egglifter or ‘flip’ and cook the other side.

Step 5: Serve warm with any of your favorite toppings. See the full recipe card below for more details.

FOR HOMEMADE WHIPPING CREAM

Use a tub (250ml) of thick cream, a tablespoon or 2 of sugar and a drop (½ tsp) of vanilla. An electric stand mixer works best for this or a hand held mixer. You can do it by hand but it will take some muscle. Whisk until you have a soft yet firm whipping cream.

Recipe Notes

You can use a non-stick pan, pancake pan or a electric griddle for your pancake recipes.
Control the heat on your stove, if you find that medium-high heat is too hot, set it to medium heat or medium-low heat.
Use any cream for whipping cream at home, just make sure it is whipping cream, check the pacakge for details.
The pan will be hot enough (don’t pour batter on a cold pan) when you pour a few droplets of water onto the pan and you see them bubble, you know that your pan is hot enough.
Dont be afraid to move the pan off the heat during cooking, at any time, if you feel the stove is too hot. Even 10 seconds can make a difference.
This recipes uses up to a teaspoon vanilla extract, feel free to use less or to use another vanilla type.

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FAQ’S On Making Cinnamon Sugar Pancakes

How To Make Thick and Fluffy Pancakes?

Swop the milk for yogurt
Leave the pancake batter in the fridge for 30 minutes to overnight

Can pancakes be made in advance?

Yes absolutely! It’s the best part of a pancake recipe! You can store flour mixture (dry ingredients) alone and the milk mixture (wet ingredients) in the fridge, alone and mix when needed – OR – make the complete pancake batter, cover and refrigerate. Personally I find the overnight pancake batter much thicker and easier to cook, and very convenient!

Should The Pancake Batter Rest Before Making Them?

You don’t have to, and in most households, families want the pancakes now not tomorrow. However, when I remember 🙂 I prefer the ovenight option, if all else fails, at least 30 minutes.

How Long Can Pancake Batter Stay In The Fridge?

Any remaining batter can be stored in an an airtight container for 1 to 2 days. You could possibly keep it longer but then the quality of the batter becomes questionable since it has eggs in.

Serving Ideas

With any topping that you love! For a sweet treat, add fresh, seasonal fruit like slices of banana, cream with cinnamon filling, cherries and so forth. You can melt chocolate, chocolate chips, a sprinkle of powdered sugar or a dollop of cream, jam or melted butter in the center of the pancake.

Storage & Reheating

Pancakes are best served fresh and warm. If not serving immediately, use an airtight container and store in the refrigerator.

To Freeze: Place sheets of baking paper between each pancake and then into a freezer-safe resealable plastic bag or airtight container. Frozen cooked pancakes can be stored in the freezer for up to 2-3 months.

Reheat: First thaw in the refrigerator overnight. Once thawed, reheat the pancakes in a toaster, oven, or microwave until warmed through.

Cinnamon Sugar Pancakes