Cinnamon Raisin Pancakes
There’s something magical about waking up to a stack of warm, fluffy pancakes. When you add cinnamon and plump raisins into the mix, it transforms an ordinary breakfast into an extraordinary experience. Cinnamon Raisin Pancakes are not just a treat for your taste buds; they evoke a sense of nostalgia, reminding many of cozy mornings spent with family or friends. Whether you’re looking for a delightful breakfast option during the weekend or a simple yet satisfying dish for a busy weekday, these pancakes are sure to please everyone at the table.
Why It Deserves a Spot
Cinnamon Raisin Pancakes deserve a special place in your breakfast rotation for several reasons. First, they are incredibly simple to make, requiring minimal effort and time. Second, the combination of cinnamon and raisins brings a delightful sweetness and warmth that elevates the classic pancake recipe. Additionally, you can easily customize these pancakes to fit dietary preferences or restrictions, making them a versatile option for anyone. Finally, they are perfect for meal prep; you can whip up a batch ahead of time and enjoy them throughout the week.
What You’ll Gather
- 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
- 3/4 cup unsweetened almond milk
- 1 oz sultanas or raisins
Cook’s Kit
- Mixing Bowl: Essential for combining your dry and wet ingredients.
- Whisk: Perfect for beating the egg and mixing the batter smoothly.
- Non-stick Skillet or Griddle: Ensures even cooking and easy flipping of pancakes.
- Measuring Cups and Spoons: Necessary for accurate measurements of ingredients.
- Spatula: Ideal for flipping pancakes without breaking them.
Step-by-Step: Cinnamon Raisin Pancakes
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Measure them out, and place them within reach to streamline the cooking process.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, natural sweetener, and ground cinnamon. Whisk these dry ingredients together until they are well blended.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the egg and then add in the melted butter or coconut oil, vanilla extract, and unsweetened almond milk. Mix until everything is well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
Step 5: Add the Raisins
Fold in the sultanas or raisins gently. This ensures they are evenly distributed throughout the batter.
Step 6: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat. Allow it to warm up for a few minutes. To test if it’s ready, sprinkle a few drops of water on the surface. If they dance and evaporate, you’re good to go!
Step 7: Cook the Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, usually about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
Step 8: Serve and Enjoy!
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Serve with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of additional cinnamon.
Dietary Swaps & Alternatives
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Low Sugar: Use unsweetened applesauce or mashed bananas instead of sugar.
- Dairy-Free: Use coconut milk or any plant-based milk in place of almond milk.
Mistakes Even Pros Make
- Overmixing the batter can lead to tough pancakes. Remember, a few lumps are okay!
- Not letting the skillet preheat enough can result in uneven cooking.
- Using too high of a heat setting can burn the pancakes on the outside while leaving them raw inside.
- Forgetting to grease the skillet can lead to pancakes sticking and breaking apart.
Refrigerate, Freeze, Reheat
Cinnamon Raisin Pancakes are perfect for meal prep! You can refrigerate any leftovers in an airtight container for up to 3 days. If you want to store them longer, consider freezing them. Place parchment paper between each pancake to prevent sticking and store them in a freezer-safe bag for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through.
Cinnamon Raisin Pancakes Q&A
Can I use a different type of sweetener?
Absolutely! You can use honey, maple syrup, or coconut sugar as a substitute for the natural sweetener in the recipe. Just remember that liquid sweeteners may slightly alter the batter’s consistency, so adjust as needed.
How can I make these pancakes extra fluffy?
To enhance the fluffiness, you can separate the egg and beat the egg white until stiff peaks form, then fold it gently into the batter at the end. This adds extra air and will result in a lighter pancake.
Can I add other ingredients to the batter?
Yes! Feel free to add nuts, chocolate chips, or even shredded coconut for an extra flavor twist. Just be mindful not to overload the batter, as it can affect the cooking process.
What’s the best way to serve these pancakes?
These pancakes shine best with a drizzle of maple syrup, a sprinkle of powdered sugar, or fresh fruit on top. You can also serve them with a dollop of yogurt for added creaminess.
In Closing
Cinnamon Raisin Pancakes are more than just a delicious breakfast option; they evoke comfort and warmth with every bite. Whether enjoyed on a lazy Sunday morning or as a quick weekday breakfast, they are sure to become a family favorite. The combination of cinnamon and raisins provides a delightful twist to the classic pancake recipe, making it a dish that everyone will love. So, gather your ingredients, fire up your skillet, and indulge in the sweet, cinnamon-scented goodness of these pancakes. Happy cooking!
Cinnamon Raisin Pancakes
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Measure them out, and place them within reach to streamline the cooking process.
- In a large mixing bowl, combine the all-purpose flour, baking powder, natural sweetener, and ground cinnamon. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, beat the egg and then add in the melted butter or coconut oil, vanilla extract, and unsweetened almond milk. Mix until everything is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine.
- Fold in the sultanas or raisins gently. This ensures they are evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Allow it to warm up for a few minutes. To test if it’s ready, sprinkle a few drops of water on the surface. If they dance and evaporate, you’re good to go!
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface and the edges look set, usually about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
- Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Serve with your favorite toppings such as maple syrup, fresh fruit, or a sprinkle of additional cinnamon.
Notes
- For gluten-free pancakes, substitute the all-purpose flour with a gluten-free blend.
- Use a flax egg for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
