Um, these pancakes were awesome. Like, really awesome. Have you ever had cinnamon burst bread? It’s delicious and we had just had these killer cinnamon roll cookies with cinnamon roll frosting like 2 weeks before and I could not get that flavor out of my head. So one Saturday morning I decided to just go for it and make pancakes with those flavors. They were awesome!!!
When I was a little girl my mom and her good friend were always together. Like, always. In fact, our whole family was best friends with her family and it was totally perfect. During the summer or even spring break we would go on little vacations and especially camping trips together. Her and my mom were amazing at getting everything planned out for meals and packed up for our trips. We would all sit around and play card games like Nertz or slap jack and it was so much fun. My mom taught me a good lesson, there’s nothing more important than spending quality time with those you love and we are trying to do the same. Sadly a few years ago Peggy passed away suddenly but we all talk about her all the time. She was an amazing woman and my mom always says that she knows they were both put in the same place at the same time to be there for each other and get through this thing called life and I totally believe it. Sometimes I wish we could have us all together again to enjoy these pancakes and laugh until our sides split. We will again one day, but until then Cade and I plan on teaching our children the same thing, friends and family are what matter the most. And at least we have her amazing artichoke dip to sit around and eat and think of her.
Can Pancake Mix Be Kept Overnight?
Pancake and waffle mix made with baking powder can be made ahead of time and stored in the refrigerator overnight.
The baking powder may lose a little potency, so you might want to sprinkle just a little over the batter and stir gently.
Also, let the batter warm just a little at room temperature before cooking the pancakes.
Can Pancakes Be Frozen?
You can make a large batch of pancakes and freeze them to use later for a quick breakfast.
Place a sheet of wax paper between each pancake and stack together.
Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze.
Use the frozen pancakes within 1 to 2 months for best quality.
How Do You Reheat Pancakes?
You can reheat pancakes, uncovered, in the microwave.
Let frozen pancakes thaw completely, then heat for about 20 seconds for one, or longer for more.
Adjust time according to your microwave.
Another way to reheat pancakes is in the toaster, or in a toaster oven.
To heat larger quantities of pancakes, lay in a single layer on a foil lined cookie sheet, wrapping the foil around to cover pancakes.
Heat for 10 minutes at 350 degrees.
More PANCAKES Recipes:
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- White Chocolate Blueberry Pancakes
- Whole Wheat Buttermilk Pancakes
- Glazed Donuts Pancakes
- Maple Bar Pancakes
- Melt in Your Mouth Whole Wheat Pumpkin Pie Pancakes
- Buttermilk Chocolate Chip Pancakes
- Brown Sugar Peach Pancakes
- Carrot Cake Pancakes
- Healthy Wild Blueberry Cottage Cheese Pancakes
- Skinny Strawberry Shortcake Gluten Free Pancakes
- Melt in Your Mouth Sour Cream Pancakes
- Blueberry Pecan Pancakes
- All our SWEET BREAKFAST RECIPES here!
Cinnamon Burst Pancakes
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Cinnamon Burst Pancakes
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter
- 1/2 teaspoons flour
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1/4 teaspoon cinnamon
- 2 eggs whisked slightly
- 1/4 teaspoon vanilla
- 2 tablespoons butter melted
- 2 cups plus 1 tablespoon buttermilk
- In a small bowl, stir together the cinnamon, brown sugar, butter and flour.
- Set aside.
For the pancakes
- In a medium bowl, add the flour, baking soda, baking powder, salt,cinnamon and sugar.
- Whisk to combine.
- In a separate bowl, whisk together the eggs, vanilla, butter and buttermilk.
- Gently stir the wet ingredients into the dry ingredients until almost combined.
- There should be a few streaks of flour remaining.
- Heat a griddle to medium heat and brush with butter.
- Scoop out the pancakes, and using a 1/4 teaspoon scoop out clumps of the brown sugar all over the pancakes.
- Allow to cook until bubbles begin to form, flip and finish cooking until lightly golden.
- Serve immediately.