We’re intense pancake eaters over here. I make them nearly every weekend, sometimes with enough leftover to reheat for busy weekday mornings. Makes for an easy alternative to cereal or granola bars before school. These cinnamon sugar pancakes turn out tasting like light and fluffy cinnamon toast disks of breakfast-y goodness!
Always game for trying something new, I happened to have cashew milk on hand recently and wondered how my pancakes would turn out with this as a dairy-free substitute.
Cinnamon Sugar Pancakes
I used my basic pancake recipe as a starting point (flour, sugar, baking powder, eggs, whole milk, oil), but with a few tweaks involving copious amounts of cinnamon and sugar, and the cashew milk I had in the fridge instead of regular whole milk.
I’ll admit I was initially skeptical that cashew milk could be a reasonable replacement for my regular whole milk — thickness, fattiness and the taste. Cow’s milk is what I know and I’ve cooked with it for years.
Turns out cashew milk is super creamy, and the cashew flavor is quite subtle. A hint of nuttiness — whether incorporated into a sweet or savory recipe — typically works well, and this pancake recipe is no exception. They turned out tasting like light and fluffy cinnamon toast disks of breakfast-y goodness! My oldest said:
MOM. These taste better than your regular pancakes.
I kid you not. (Also, I didn’t pay her to say that.)
We topped our cinnamon sugar pancakes with melted butter and more cinnamon sugar (why not). If you can’t have dairy or lactose, skip the butter and use warm maple syrup or even a little coconut oil. But definitely use the cinnamon sugar.
Still want cinnamon sugar pancakes, but don’t have cashew milk on hand? Just use regular ole cow’s milk. I prefer fattier varieties, so my recommendation is to always go with whole milk. Buttermilk is always a great choice, too — either store bought or homemade!
Ready for the recipe now? You’re welcome.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon sea salt
- 1 tablespoon baking powder
- 1 large egg
- 1 cup milk (whole milk, buttermilk or cashew milk)
- 2 tablespoons vegetable or canola oil
- Set a large nonstick skillet on the stove to preheat over medium heat.
- In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking powder.
- In a separate bowl (or a large glass measuring cup), whisk together the egg, milk, and oil.
- Pour the liquids into the dry ingredients and whisk them together until the dry ingredients have been fully incorporated.
- Use about 1/4 cup of the batter to make each pancake. Let them cook on one side for about 4 minutes (or once you see bubbles form), then flip them and continue cooking for another 2 minutes. Repeat this process until all the batter has been used.
Serve the cinnamon sugar pancakes warm with butter and extra cinnamon sugar. Makes 10-12 medium-sized pancakes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 550mgCarbohydrates: 36gFiber: 2gSugar: 7gProtein: 7g