Whether you’re starting from scratch, or spicing up a store bought mix, you’ll love cinnamon vanilla pancakes for your weekend breakfast! If you’re feeling frisky, throw in even more extras like nutmeg, pecans, or even chocolate chips. You really can’t go wrong!

Quick Alpha-gal note: If you’re using a mix, be sure and read the entire label to make sure it’s safe. Depending on your sensitivity level, if it contains added vitamins, mono or di-glycerides, milk, butter, or lard may be red flags. It’s important to know both what the ingredients are, as well as your own sensitivity.

The Fluffy Pancake Secret

The secret to fluffy pancakes is to allow your batter to rest for at least 15 minutes before you start cooking. This gives the batter time to form the glutens that will be strong enough to support those air bubbles that make the pancake light and fluffy. If you skip this step you’ll have, well, flat pancakes.

The other trick is to make sure your pan is fully preheated before you start cooking. That old saying that the first pancake never turns out is simply because the pan isn’t hot enough at the start. Set your heat to medium and give it time to get fully preheated. Oh, and never, never, never (is that enough nevers?), never smash the pancake with your spatula!

Cook up a double batch of pancakes on the weekend and freeze the extra (if there are any) for a microwavable weekday morning breakfast.

Cinnamon Vanilla Pancake Ingredients:

Pancake mix

or:

2 cups all-purpose flour (not enriched)

1/4 cup beet sugar

2 t baking powder

1 t baking soda

1 t salt

1 t. ground cinnamon

1 egg (beaten)

2 cups oat milk

1 t vanilla extract

1/4 cup vegetable oil

Instructions:

If using pancake mix, prepare according to package instructions stirring in the cinnamon and vanilla extract. If using this scratch recipe, follow these instructions:

Mix together the dry ingredients. Then, combine the eggs, oat milk, vanilla extract, and vegetable oil and add to the dry ingredients. Stir until combined. The mixture may still be slightly lumpy, but that’s ok. Now, Set the mixture aside to rest for at least 15 minutes.

While you’re waiting, prepare your griddle and get it preheated.

Spray or coat your preheated griddle with vegetable oil and ladle about 2/3 cup of batter onto the griddle. (you can make your pancakes bigger or smaller depending on your preference.) After a minute or two, the pancake will develop bubbles across the top and the edges will begin to look dry. Flip the pancake and cook the other side. It will only take a couple of minutes per side if your pan is properly preheated. Remove the cooked pancake and place it on a warm plate while you cook the rest.

Makes approximately fifteen 4-inch pancakes Serve with plant butter and real maple syrup. Enjoy your cinnamon vanilla pancakes!