VANILLA CINNAMON PANCAKES RECIPES

Name: Cinnamon Pancakes Recipe
Prep time: 5 min
Cook time: 12 min
Yield: 4
Cuisine: American,
Ingredients: 1; 2 cups pancake mix; 1 tsp McCormick® Cinnamon, Ground; 2 eggs beaten; 1 cup milk; 2 tbsps vegetable oil; 1 tsp McCormick® Pure Vanilla Extract

CINNAMON PANCAKES RECIPE - MCCORMICK

Cinnamon Pancakes Recipe - McCormick image

This cinnamon pancake recipe, made with your favorite pancake mix and syrup, is the perfect brunch pick-me-up. The family chef will have to keep 'em coming hot off the griddle as everyone clamors for more.

Provided by McCormick

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4

Number Of Ingredients 7

Ingredients

1
2 cups pancake mix
1 tsp McCormick® Cinnamon, Ground
2 eggs beaten
1 cup milk
2 tbsps vegetable oil
1 tsp McCormick® Pure Vanilla Extract

Steps:

Stir pancake mix and cinnamon in large bowl until well blended. Stir in eggs, milk, oil and vanilla just until blended.
Pour 1/4 cup of batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 to 2 minutes per side or until golden brown, turning when pancakes begin to bubble. Serve pancakes with Spiced Syrup, if desired.Test Kitchen Tip:To make easy and flavorful Spiced Syrup for your cinnamon pancakes, mix 1 cup pancake syrup, 1 teaspoon McCormick® All Natural Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cinnamon in small microwave safe bowl or measuring cup. Microwave on HIGH 1 minute or until warm, stirring once.

Nutrition Facts : Calories 374 Calories

CINNAMON BUN PANCAKES RECIPE - FOOD NETWORK

Cinnamon Bun Pancakes Recipe - Food Network image

Craving cinnamon buns but don't have time to wait for dough to rise? These inspired pancakes are the perfect shortcut to that sweet, caramelized cinnamon flavor. And instead of maple syrup, we made the same white icing used on the original.

Provided by Food Network Kitchen

Categories main-dish

Total Time 35 minutes

Cook Time 35 minutes

Yield 12 pancakes

Number Of Ingredients 16

Ingredients

2/3 cup packed light brown sugar
5 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1 1/4 cups confectioners' sugar
4 tablespoons unsalted butter, melted
3 tablespoons milk
Pinch of fine salt
1 1/2 cups all-purpose flour (see Cook's Note)
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly grated nutmeg
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
3 tablespoons unsalted butter, melted, plus more as needed

Steps:

For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

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