Introduction

Fluffy cinnamon pancakes are a delightful twist on a classic breakfast favorite, offering a light texture with warm cinnamon notes. These pancakes are easy to make and perfect for a cozy morning treat topped with your favorite fruits and spreads.

A tall stack of fluffy brown pancakes sits on a white plate, with smooth layers lightly covered in syrup dripping down the sides. On top of the stack, there is a thick layer of fresh blueberries mixed with small white star-shaped sprinkles. Some blueberries and syrup spill slightly over the edge onto the white marbled surface beneath the plate. A woman's hand with a fork is gently touching the pancakes from the side. In the background, there is a glass jar of syrup and more blueberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75 g flour
20 g coconut flour
1 tsp baking powder
A bit of cinnamon (optional)
Vanilla (optional)
1-2 tbsp coconut sugar, as desired
1 egg or egg replacement
90 ml milk of your choice
40 ml sparkling water
1 tbsp coconut oil, melted
Melted coconut oil for frying
Toppings: peanut butter, berries, white chocolate stars, granola

Instructions

Step 1: In a bowl, whisk the egg (or egg substitute) together with the milk, melted coconut oil, and coconut sugar until the mixture becomes frothy.
Step 2: Gently stir in the sparkling water to keep the carbon dioxide bubbles intact.
Step 3: In another bowl, combine the flours, cinnamon, vanilla, and baking powder. Then add this dry mixture to the wet ingredients.
Step 4: Mix everything quickly to form a creamy, thick, and smooth batter. If it feels too thick, add a little more milk or water to adjust consistency.
Step 5: Let the batter chill for about 10 minutes to enhance the texture.
Step 6: Heat some coconut oil in a large pan over medium heat. Pour about 2 tablespoons of batter per pancake into the pan, shaping them into rounds.
Step 7: Cook the pancakes until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden and cooked through.
Step 8: Serve warm topped with peanut butter, berries, white chocolate stars, granola, or other favorite toppings. Enjoy!

Tips & Variations

For a vegan option, use a flax or chia egg as an egg replacement and plant-based milk.
Adding a pinch of nutmeg can enhance the cinnamon flavor.
Use sparkling water right before mixing to maximize fluffiness from the bubbles.
Try swapping coconut sugar for maple syrup or honey if you prefer a liquid sweetener.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a pan or microwave until heated through. For longer storage, pancakes freeze well wrapped tightly for up to 1 month; reheat from frozen for best results.

How to Serve

The image shows a tall stack of about eight golden-brown pancakes on a round white plate. Each pancake has a smooth and fluffy texture with visible syrup dripping down the sides. On top of the stack is a thick layer of fresh blueberries mixed with small white edible star-shaped sprinkles. More blueberries and sprinkles are scattered around the plate and wooden cutting board beneath it. The background is softly blurred with a white marbled surface under the board, and a woman's hand holding a spoon is reaching toward the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs more liquid than regular flour, so if you substitute, adjust the liquid amounts accordingly. Using all-purpose flour alone will require less liquid, so reduce the milk slightly to maintain the right batter consistency.

What makes these pancakes fluffy?

The combination of baking powder and sparkling water creates bubbles in the batter, which expand during cooking to give the pancakes their light and fluffy texture.

Fluffy Cinnamon Pancakes Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

Fluffy Cinnamon Pancakes made with a blend of all-purpose and coconut flour, lightened with sparkling water, and flavored with warming cinnamon and vanilla. These pancakes are perfect for a cozy breakfast or brunch, topped with peanut butter, berries, white chocolate stars, and granola for delightful texture and taste.

Author: Bella
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6–8 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pancake Batter

75 g all-purpose flour
20 g coconut flour
1 tsp baking powder
A pinch of cinnamon (optional)
A splash of vanilla extract (optional)
1–2 tbsp coconut sugar (adjust to taste)
1 egg or egg replacement
90 ml milk of your choice
40 ml sparkling water
1 tbsp melted coconut oil
Melted coconut oil for frying

Toppings

Peanut butter
Fresh berries
White chocolate stars
Granola

Instructions

Prepare Wet Ingredients: In a mixing bowl, whisk together the egg (or egg substitute), milk, melted coconut oil, and coconut sugar until the mixture becomes frothy. This will help create a light texture in the pancakes.
Add Sparkling Water: Gently fold in the sparkling water to retain the carbonation, which will contribute to the fluffiness of the batter.
Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, coconut flour, baking powder, cinnamon, and vanilla extract. Stir well to distribute the leavening and spices evenly.
Combine Wet & Dry Mixtures: Quickly pour the dry ingredients into the wet mixture and stir briskly until you achieve a smooth, creamy, and thick batter. If the batter is too thick, add a small amount of extra milk to loosen it up.
Rest the Batter: Allow the batter to chill in the refrigerator for about 10 minutes; this resting period helps the flours hydrate fully, resulting in tender pancakes.
Heat Pan and Fry: Heat a non-stick skillet or large pan over medium heat and add melted coconut oil to coat the surface.
Cook Pancakes: Pour approximately 2 tablespoons of batter per pancake onto the hot pan. Use a circular motion to shape each pancake evenly. Cook for 2-3 minutes until bubbles form on the surface.
Flip and Finish Cooking: Carefully flip each pancake and cook for another 2-3 minutes until golden brown and cooked through.
Serve and Garnish: Serve the pancakes warm with your choice of toppings such as peanut butter, fresh berries, white chocolate stars, and granola. Enjoy your delicious, fluffy cinnamon pancakes!

Notes

Use sparkling water right before mixing to retain the bubbles for maximum fluffiness.
Adjust the sweetness by varying the amount of coconut sugar according to your preference.
For a vegan version, use a plant-based milk and egg substitute such as flax egg or commercial vegan egg replacers.
If batter is too thick, add milk incrementally to get the desired creamy consistency.
Cook pancakes on medium heat to allow them to cook evenly without burning.
Resting the batter enhances the texture but can be skipped if short on time.

Keywords: fluffy pancakes, cinnamon pancakes, coconut flour pancakes, breakfast recipe, gluten free pancakes, easy pancake recipe