Name: Fluffy Maple Cinnamon Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp salt; 2 large eggs; 1 1/4 cups whole milk (or preferred milk); 2 tbsp pure maple syrup; 1 tsp vanilla extract; 2 tbsp unsalted butter, melted; Butter or oil, for cooking

Fluffy Maple Cinnamon Pancakes are my go-to when I want something warm, cozy, and indulgent for breakfast or brunch. These pancakes are soft and thick with just the right touch of cinnamon spice and maple sweetness. I love how comforting they taste, especially when I stack them high and pour over even more maple syrup. Whether it’s a weekend treat or a holiday morning, this recipe always hits the spot.

Why You’ll Love This Recipe

I love how easy and satisfying these pancakes are. They’re made with pantry staples and take only minutes to whip up. The cinnamon adds warmth, the maple syrup gives them a sweet richness, and the texture is light and pillowy. I never worry about dry or flat pancakes with this recipe—it always delivers a soft, melt-in-my-mouth result. Plus, they freeze beautifully, so I can make a big batch and enjoy them all week long. Fluffy Maple Cinnamon Pancakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Ground cinnamon
Salt
Eggs
Whole milk (or your preferred milk)
Pure maple syrup
Vanilla extract
Unsalted butter (melted)
Butter or oil (for cooking)

Directions

I start by whisking together the flour, baking powder, cinnamon, and salt in a large bowl.
In another bowl, I beat the eggs, then add the milk, maple syrup, vanilla extract, and melted butter.
I pour the wet ingredients into the dry and stir gently until just combined—lumps are totally fine.
I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
I pour about ¼ cup of batter per pancake onto the skillet. When bubbles form on the surface and the edges start to set, I flip them—usually after about 2–3 minutes.
I cook the other side for another 1–2 minutes until golden brown.
I stack them high and serve warm with extra maple syrup, butter, or even sliced bananas or pecans on top.

Servings and timing

This recipe makes about 8 pancakes, enough for 3 to 4 servings depending on appetite. It takes me around 10 minutes to prep the batter and another 10–15 minutes to cook all the pancakes. So in less than 30 minutes, I’ve got a plate full of fluffy goodness ready to serve.

Variations

There are so many ways I switch this recipe up:

Add chocolate chips or blueberries for extra bursts of flavor.
Use buttermilk instead of regular milk for a tangier, even fluffier texture.
Add a dash of nutmeg or cardamom for a more complex spice profile.
Top with whipped cream or Greek yogurt for a fun twist.
Make them dairy-free by using almond milk and coconut oil instead of milk and butter.

storage/reheating

If I have leftovers, I let the pancakes cool completely before stacking them with parchment between each and storing them in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them. When I’m ready to reheat, I pop them in the toaster or warm them in a skillet over low heat so they stay soft and fluffy. Fluffy Maple Cinnamon Pancakes

FAQs

Can I use maple syrup instead of sugar in the batter?

Yes, and that’s actually what makes these pancakes unique. I love the subtle maple flavor it adds, and it helps keep them moist without being too sweet.

How do I keep pancakes warm while cooking the rest?

I usually place the cooked pancakes on a baking sheet in a 200°F (90°C) oven while I finish the rest. It keeps them warm without drying them out.

Why are my pancakes not fluffy?

Overmixing is usually the problem. I stop mixing as soon as the dry ingredients are moistened. A few lumps in the batter are totally fine.

Can I make the batter ahead of time?

I prefer to mix the dry and wet ingredients separately and store them until I’m ready to cook. Once mixed, the baking powder starts reacting, so I try to cook the batter soon after combining.

What toppings go best with these pancakes?

Besides maple syrup, I like sliced bananas, pecans, caramelized apples, or even a pat of cinnamon butter. Anything warm and cozy works great with the maple-cinnamon flavor.

Conclusion

These Fluffy Maple Cinnamon Pancakes are my favorite way to make breakfast feel special without a lot of effort. They’re soft, flavorful, and endlessly customizable. Whether I’m cooking for myself or a whole table of sleepy weekend guests, this recipe never disappoints. One bite of these warm, cinnamon-scented stacks, and I’m already thinking about making them again next week.