These Cinnamon Sugar Pancakes are thin, dainty pancakes. They’re stacked with layers of sugary, cinnamony, and walnut-filled mixture. It’s a treat that’s delicate, absolutely one-of-a-kind, and oh-so-delicious.
These cinnamon and sugar pancakes have a clever twist! It’s like combining the best of both worlds – a crepe’s lightness and a pancake’s heartiness. The flavors blend as you take each bite. I’ve gotta say, I’ve never had pancakes like these. The flavors are unique!
These pancakes break away from the norm – instead of mixing cinnamon sugar into the batter, it’s layered between the pancakes.
The subtle and airy taste of these pancakes is just fantastic. With that sugar mixture between each layer, you don’t need to drizzle them with maple syrup. But hey, if you decide to go all out, it’ll become a delicious morning feast.
If you like to make a special breakfast now and then, here are some of my favorite recipes.
Why You’ll Love These Pancakes!
- Unique Flavor Combination: The blend of cinnamon, sugar, and walnuts creates a distinctive and delicious taste that stands out.
- Delicate Texture: The thin layers of pancakes give a delicate and light texture, making each bite a delightful experience.
- No Syrup Needed: Thanks to the sugar mixture between the pancakes, you can skip the maple syrup while enjoying a sweet treat.
- Creative Twist on Classics: The recipe takes the best of crepes and pancakes, offering an innovative fusion that’s so different than anything you have eaten.
- It’s Decadent: Adding maple syrup transforms these pancakes into an indulgent morning feast, perfect for special occasions or simply treating yourself.
How to Make The Pancakes
Ingredients:
- Sugar: Adds sweetness that balances the warm flavors.
- Walnuts: Introduces a delightful nutty crunch and texture.
- Cinnamon: Infuses a warm and comforting aroma, enhancing the overall flavor profile.
- Butter: Provides richness and a buttery undertone.
- Salt: Enhances the flavors by adding a subtle contrast.
- Egg Yolks: Contribute to the batter’s structure and richness.
- Flour: Form the pancake base, giving them their characteristic texture.
- Milk: Adds moisture and creaminess to the batter.
- Vanilla Extract: Imparts a fragrant and inviting aroma to elevate the taste.
- Egg Whites: Incorporates airiness and fluffiness into the pancakes.
Directions:
Step 1 – Make Cinnamon Sugar Mixture
Combine 1/4 cup of the sugar, walnuts, and cinnamon in a small bowl and set aside for later.
Step 2 – Make the Pancake Batter
Combine the remaining sugar, butter, and salt. Beat with a mixer until thoroughly combined. Add egg yolks and beat well. Beat in flour. Add milk and vanilla, and beat until well combined.
Wash and dry the beaters thoroughly. In another bowl, beat egg whites quickly until soft peaks form (tips will curl).
Fold egg whites into the batter, leaving a few puffs of egg white. Do not overbeat.
Step 3 – Make Pancakes
Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low. Pour a scant 1/4 cup batter onto the hot griddle for each pancake. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until the pancake side surfaces are bubbly, and the edges are slightly dry (about 1 to 3 minutes per side). Repeat with the remaining batter. Make about 16 pancakes.
Step 4 – Bake Pancakes
Carefully transfer four pancakes to a foil-lined baking sheet. Sprinkle about 1 1/2 teaspoons of the cinnamon sugar mixture onto each pancake. Place a second pancake atop each first pancake and sprinkle with more sugar mixture. Repeat stacking to make a total of four stacks of four pancakes each. Heat pancakes in a 100-degree oven for about 10 minutes or until heated through.
Step 5 – Serve Pancakes
To serve, cut into pie-shaped wedges.
Sugar Cinnamon Pancakes
These Cinnamon Sugar Pancakes are thin, dainty pancakes. They're stacked with layers of sugary, cinnamony, and walnut-filled mixture. It's a treat that's delicate, absolutely one-of-a-kind, and oh-so-delicious.
Servings: 4 servings
Calories: 493kcal
Ingredients
Cinnamon Sugar Mixture
- ¾ cup sugar
- ¼ cup walnuts finely chopped
- 1½ tsp ground cinnamon
Pancake Batter
- ¼ cup butter softened
- ¼ tsp salt
- 5 egg yolks
- ¾ cup flour
- ½ cup milk
- ½ tsp vanilla extract
- 5 egg whites soft peaks
Instructions
Pancake Batter
- Combine the remaining sugar, butter, and salt. Beat with a mixer until thoroughly combined. Add egg yolks and beat well. Beat in flour. Add milk and vanilla, and beat until well combined.Wash and dry the beaters thoroughly. In another bowl, beat egg whites quickly until soft peaks form (tips will curl).Fold egg whites into the batter, leaving a few puffs of egg white. Do not overbeat.
Make Pancakes
- Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low. Cover skillet with butter.Pour a scant 1/4 cup batter onto the hot griddle for each pancake. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until the pancake side surfaces are bubbly and the edges are slightly dry (about 1 to 3 minutes per side). Repeat with the remaining batter. Make about 16 pancakes.
Bake Pancakes
Heat a lightly greased griddle over medium heat until a few drops of water dance across the surface. Reduce heat to medium-low. Pour a scant 1/4 cup batter onto the hot skillet for each pancake. Spread batter into a circle about 4 inches in diameter and 1/4 inch thick. Cook over medium-low heat until the pancake side surfaces are bubbly, and the edges are slightly dry (about 1 to 3 minutes per side). Repeat with the remaining batter. Make about 16 pancakes.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 59g | Protein: 12g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 277mg | Sodium: 322mg | Potassium: 197mg | Fiber: 2g | Sugar: 40g | Vitamin A: 732IU | Vitamin C: 0.1mg | Calcium: 91mg | Iron: 2mg
Yes, these pancakes can be made in advance and stored for later. Reheat and place the cinnamon sugar mixture in between the layers of pancakes.
Certainly! Feel free to substitute walnuts with almonds, pecans, or any other nut you prefer.
Using them separately helps achieve the desired texture – egg yolks provide richness, while whipped egg whites add lightness.
Preparing the mixture in advance can save time when assembling the pancakes.
You can tweak the amount of cinnamon to match your personal flavor preference.
Butter adds flavor and richness, but you can experiment with substitutes like oil or melted coconut oil.
Yes, these pancakes can be frozen. Just ensure they’re correctly wrapped to maintain their freshness.
Definitely! The sugar mixture between the pancakes provides sweetness so you can enjoy them without additional syrup.
You can try using a gluten-free flour blend to make these pancakes suitable for those with gluten sensitivities.
Due to the layering, these pancakes have a delicate and slightly thicker crepe-like texture.
Absolutely, these stacked cinnamon sugar pancakes make a fantastic choice for a special breakfast or brunch, impressing your guests with their unique flavors and presentation.
These sugar cinnamon pancakes are a tower of delicate, crepe-like pancakes that unfold with each bite. Those layers, filled with the sugar-cinnamon mixture, create a wonderful blend of flavors. These eggy pancakes aren’t just a recipe. It’s a unique breakfast that is almost a dessert.
Enjoy, my friends!
Cheers,
Photo Credits: MyPhotography.com
I named my blog Happy Happy Nester because I love everything related to the home. I’ve always enjoyed decorating my surroundings. Get cozy and stay for a bit, thanks for visiting!
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