Cinnamon Pancakes

  • PrepTime: 10 Mins
  • CookTime: 10 Mins
  • TotalTime: 20 Mins


  1. 1 cup buckwheat flour
  2. 1 cup all-purpose flour
  3. 2 tablespoons sugar
  4. 4 teaspoons baking powder
  5. 2 teaspoons cinnamon
  6. 1/2 teaspoon salt
  7. 2 cups whole milk
  8. 3 tablespoons vegetable or canola oil
  9. 2 large eggs
  10. Additional oil for pan
  11. Pure maple syrup, for serving


  1. Gather the ingredients. Kristina Vanni
  2. In a large bowl, combine the buckwheat flour, all-purpose flour, sugar, baking powder, cinnamon, and salt. Set aside. Kristina Vanni  
  3. In another bowl, whisk together the milk, oil, and eggs.   Kristina Vanni
  4. Add the milk mixture to the flour mixture, stirring until just blended. Often when making pancakes, the recipe calls for the wet and dry ingredients to be mixed until 'just blended.' The reason for this is that mixing flour with liquids begins to develop the gluten. These proteins are what give pancakes, muffins, and cakes their structure. Over-mixing can lead to baked goods that are tough, gummy, or unpleasantly chewy. Kristina Vanni
  5. Heat a thin layer of oil in a nonstick griddle pan or skillet. When the oil is very hot, spoon in about 1/3 cup of the batter for each pancake. When bubbles form on top, flip pancakes and cook another minute or until set.   Kristina Vanni
  6. Serve with maple syrup and enjoy!