This easy, delicious recipe for Cinnamon Pancakes is made entirely from scratch. Drizzled with homemade cinnamon syrup, you'll flip for how good this recipe is.
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.
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.
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.