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Cinnamon Buttermilk Pancakes with Cream Cheese Glaze

This recipe makes a lot of pancakes – enough to feed five hungry people plus leftovers.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 18 pancakes

Ingredients

Cinnamon Pancakes

  • 1 ½ cups (210 g) all-purpose flour
  • 1 ½ cups (210 g) whole wheat or spelt flour
  • 1 tablespoon granulated sugar
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 5 teaspoons ground cinnamon
  • 3 eggs
  • 3 ¼ cups buttermilk
  • 4 tablespoons vegetable oil

Cream Cheese Glaze

  • 9 tablespoons (4 ½ ounces or 130 g) butter
  • 6 ounces (175 g) cream cheese
  • 3 cups (300 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Start with your Cream Cheese Glaze: melt butter. Whisk in cream cheese until smooth. Whisk in powdered sugar and vanilla.
  • Cinnamon Buttermilk Pancakes: In a large bowl whisk together the dry ingredients (flours, sugar, salt, baking powder, baking soda and cinnamon). In another bowl, lightly beat eggs. Add buttermilk and oil and whisk until blended. Pour the buttermilk mixture into the flour mixture and stir until a batter forms and no flour is visible. Lumps are ok.
  • Heat a non-stick frying pan over medium heat and brush with a little oil. Pour ¼ cup of batter per pancake onto heated pan and cook until bubbles appear and edges look slightly dry (1-2 minutes). Turn pancakes and cook until golden brown on other side and pancakes are cooked through (no raw batter in the middle). Keep pancakes in a warm oven (175°F or 80°C) until all the batter is used up.
  • Serve pancakes warm with Cream Cheese Glaze or maple syrup. Freeze leftover pancakes between layers of parchment or wax paper and reheat for 1 minute in microwave.