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This easy, delicious recipe for Cinnamon Pancakes is made entirely from scratch. Drizzled with homemade cinnamon syrup, you’ll flip for how good this Snooze Eatery copycat recipe is.
There is a small restaurant in Denver called Snooze Am Eatery. And they serve up pure black magic for breakfast. Everything I have ever had there has been amazing.
But nothing can top their cinnamon pancakes. I would commit violence for those pancakes.
We only get to Denver once a year to see my bestie, so being able to make a copycat version of Snooze’s cinnamon pancakes is huge. It means I’m not throwing punches at random people during intense pancake-induced cravings.
What Is In Cinnamon Pancakes?
- Cinnamon (you don’t say?!)
- Flour: all-purpose or white whole wheat pastry flour
- Vital wheat gluten (if using whole wheat)
- Eggs
- Butter
- Buttermilk (see recipe notes for using regular milk)
- Vanilla (try homemade vanilla extract)
- Mini white chocolate chips
I love using buttermilk because it gives the pancakes a great texture. If you do use buttermilk, save the extras for future batches. Learn more about it in this post on freezing buttermilk.
WHAT IS VITAL WHEAT GLUTEN?
Technically speaking, it is a high gluten product; pretty much entirely gluten that gives whole wheat flour goods their “bounce”.
Non-technically speaking, it is what is produced when a Keebler elf farts. Essentially, vital wheat gluten is the tits.
Can I make These Cinnamon Pancakes Gluten-Free?
I have not tested this recipe with gluten-free flour, but if you have a favorite baking blend I would say go for it!
Can I Freeze Cinnamon Pancakes?
You bet! Transfer the cinnamon pancakes in a single layer onto a rimmed baking sheet (I have four of these!) lined with parchment. Pop them into the freezer and freeze for two(ish) hours. Transfer to a freezer bag.
To heat, place frozen waffles in a toaster oven until warmed.
How Do I Make Perfect Pancakes?
There are lots of tutorials out there on how to make perfect Instagram-worthy pancakes. This post is not one of those tutorials.
The white chocolate chips in this batter make the pancakes a little bumpy and imperfect and that is ok. Instead of spending a lot of mental energy on trying to make everything picture perfect, I highly recommend closing out of Pinterest and go outside.
Go for a walk. Get some fresh air.
Your family gives exactly zero shits on how your pancakes look. They’re just thrilled to get pancakes. Give yourself some grace to serve some homemade but beautifully flawed pancakes.
How Do You Make Fluffy Cinnamon Pancakes?
*Detailed and printable recipe card is available at the bottom of the post
Making Cinnamon Pancakes
Combine the dry ingredients and whisk together in a mixing bowl (this is my all-time favorite multi-purpose bowl). Add in the white chocolate chips, and stir.
In a separate bowl, combine the wet ingredients until well mixed.
Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times. Be gentle. There may still be some lumps. That’s ok. Overmixing will result in flat pancakes.
Let the batter sit for 10 minutes while you heat your pan or griddle. You need to let the batter sit so all the ingredients can do their thang and get nice and bouncy.
Pour your preferred amount of batter on the hot griddle (we love this one because it is non-stick and NOT Teflon), and flip when the edges look dry, and you are seeing bubbles on top. The white chocolate chips might create some brown spots if they make contact with the griddle. That’s totally fine and particularly tasty!
Remove from the griddle when the bottom is a golden brown.
Making Homemade Cinnamon Syrup
Combine all the ingredients in a small saucepan and bring to a gentle boil. Stir constantly for a minute.
Reduce the heat to medium-low and cook down until the syrup has thickened slightly (about 10 minutes). Cool slightly before serving.
Pro Tips/Recipe Notes
- I set my electric griddle to 375 degrees to heat up for 10 minutes, and then drop it down to 350 degrees for the actual cooking. If using a skillet on the stovetop, set the temp to medium low.
- No buttermilk? No problem! Add 2 tsp of white vinegar to regular milk, stir, and let sit for 10 minutes. Boom! Buttermilk. Congrats, you’re a sorceress.
- No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.
- The homemade cinnamon syrup will last in the fridge for up to three weeks. Store in an air-tight container.
More Recipes Like This
- Eggnog Waffles {Make Ahead Christmas Breakfast}
- Overnight Cinnamon Rolls {Make Ahead Cinnamon Rolls}
- The Fluffiest Whole Wheat Pancake Recipe
- Peanut Butter Overnight Oats
- Fluffy Whole Wheat Apple Pie Pancakes
Cinnamon Pancakes {Snooze Eatery Copycat}
Ingredients
Cinnamon Pancakes
- 2 cups all-purpose flour all-purpose or white whole wheat
- 1 tbsp baking powder
- 2 tbsp vital wheat gluten only needed if using whole wheat flour
- 1 tbsp sugar
- 2 eggs room temperature
- 2 cups buttermilk slightly warmed
- 1 tsp pure vanilla extract
- 4 tbsp butter melted
- 2 tsp cinnamon ground
- 1 cup mini white chocolate chips
Cinnamon Syrup
- 1 can evaporated milk 12 oz
- 1/2 cup brown sugar
- 2 cinnamon sticks
- 1 tsp pure vanilla extract
Instructions
Cinnamon Pancakes
- Combine the dry ingredients and whisk together in a mixing bowl (this is my all-time favorite multi-purpose bowl). Add in the white chocolate chips, and stir.
- In a separate bowl, combine the wet ingredients until well mixed.
- Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times. Be gentle. There may still be some lumps. That’s ok. Overmixing will result in flat pancakes.
- Let the batter sit for 10 minutes while you heat your pan or griddle. You need to let the batter sit so all the ingredients can do their thing and get nice and bouncy.
- Pour your preferred amount of batter on the hot griddle (we love this one because it is non-stick but NOT Teflon), and flip when the edges look dry, and you are seeing bubbles on top. The white chocolate chips might create some brown spots if they make contact with the griddle. That's totally fine! Remove from the griddle when the bottom is a golden brown.
Making Homemade Cinnamon Syrup
- Combine all the ingredients in a small saucepan and bring to a gentle boil. Stir constantly for 1 minute.
- Reduce the heat to medium-low and cook down until the syrup has thickened slightly (about 10 minutes). Cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, I made these today and they were wonderful. And there’s only three of us, so more for tomorrow and the freezer! But really, I’m here to comment on the LIFE CHANGING tip to warm the milk!! Every time I make pancakes or waffles the stupid melted butter gets all clumpy when I add it to the milk. But not today! Thank you for this!
Also 90% sure the last Christine comment was me. We’ve totally made these before, but in the past, it’s always been my husband who’s put in the batter and frying work while I cook up the syrup. Today was my first time making the batter and why does no one else ever think to mention the warm milk because not all of us grew up in families that made pancakes that didn’t come from a box?!
I’m so glad you enjoyed them! This is a very old post that needs a lot of updating. You’ve inspired me to give it a second look.
Ahhhhhh! This is so exciting! We have Snooze in Southern California, too, but word’s out it is awesome, and there is no way I would ever survive the wait list on most days (even with the coffee they provide). To be able to create some of their magic at home sounds AWESOME!Â
The Denver line is usually pretty bananas too! I have no idea how people stand in line that long for breakfast.
So excited to make these on Christmas!
So jealous you can always have the original when you want them!