Short Description
Cinnamon Sugar Custard Pancakes are soft, fluffy pancakes with a rich custard-like center, coated in a delightful cinnamon-sugar mixture. These pancakes offer a perfect balance of warmth, sweetness, and creaminess, making them an irresistible breakfast or dessert option.
Why You’ll Love This Recipe
- Combines the flavors of cinnamon sugar with a creamy custard texture.
- Perfect for breakfast, brunch, or even a dessert treat.
- Easy to make with simple pantry ingredients.
- A unique twist on classic pancakes.
- Can be customized with different toppings and fillings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Whole milk
- Vanilla extract
- Unsalted butter
- Ground cinnamon
- Powdered sugar (optional for dusting)
Directions
- In a bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- In a separate bowl, whisk the eggs, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
- Heat a non-stick skillet over medium heat and lightly grease it with butter.
- Pour a small amount of batter into the pan, cooking for 2-3 minutes until bubbles form on the surface.
- Flip and cook for another 1-2 minutes until golden brown.
- Remove the pancakes and immediately brush with melted butter.
- In a shallow dish, mix granulated sugar and ground cinnamon. Coat each pancake in the cinnamon-sugar mixture.
- Serve warm with powdered sugar or a drizzle of maple syrup if desired.
Servings and Timing
- Servings: Makes about 8 pancakes
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Total Time: 20-25 minutes
Variations
- Stuffed Pancakes: Add a spoonful of vanilla custard between two pancakes for an extra creamy filling.
- Chocolate Drizzle: Drizzle melted chocolate over the pancakes for added richness.
- Nutty Crunch: Sprinkle chopped pecans or almonds for a crunchy texture.
- Spiced Flavor: Add a pinch of nutmeg or cardamom for a deeper spice profile.
- Cream Cheese Glaze: Top with a cream cheese glaze instead of powdered sugar for a decadent touch.
Storage/Reheating
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer them to a sealed container for up to 2 months.
- Reheating: Warm pancakes in a skillet over low heat, in the oven at 300°F for 5 minutes, or in the microwave for 20-30 seconds.
FAQs
Can I make the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking.
How do I keep the pancakes warm while cooking multiple batches?
Place the cooked pancakes on a baking sheet in a 200°F oven to keep them warm.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the pancakes may be denser. You can use half whole wheat and half all-purpose flour for a balanced texture.
What is the best way to ensure a custard-like center?
Cooking the pancakes over medium-low heat helps achieve a soft, custardy interior without overcooking.
Can I make these pancakes dairy-free?
Yes, substitute dairy-free milk and use plant-based butter.
How can I make these pancakes extra fluffy?
Separate the eggs and beat the egg whites until stiff peaks form, then fold them into the batter.
What toppings go well with these pancakes?
Whipped cream, maple syrup, caramel sauce, or fresh berries complement these pancakes beautifully.
Can I use a pancake mix instead of making the batter from scratch?
Yes, you can use a store-bought pancake mix and modify it by adding vanilla and cinnamon for extra flavor.
Why are my pancakes too dense?
Overmixing the batter can lead to dense pancakes. Mix just until the ingredients are combined.
Can I make mini pancakes with this recipe?
Yes, simply pour smaller portions of batter to create mini pancakes, perfect for bite-sized treats.
Conclusion
Cinnamon Sugar Custard Pancakes are a delightful fusion of classic pancakes and warm cinnamon sugar flavors. Their soft, custardy texture and sweet coating make them an indulgent breakfast or dessert option. Whether you enjoy them plain or with extra toppings, they are sure to be a favorite for any occasion
Print
These Cinnamon Sugar Custard Pancakes are the ultimate breakfast treat! Fluffy pancakes are stuffed with a creamy custard filling, then coated in cinnamon sugar for a warm and cozy flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For the Pancakes:
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
For the Custard Filling:
- 1 cup milk
- 3 tbsp sugar
- 1 tbsp cornstarch
- 1 egg yolk
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 tbsp cinnamon
- 2 tbsp melted butter (for brushing)
Instructions
- Make the Custard: In a saucepan, whisk together milk, sugar, and cornstarch over medium heat. Add the egg yolk and stir continuously until thickened. Remove from heat, stir in vanilla, and let cool.
- Prepare the Pancake Batter: In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, mix buttermilk, egg, vanilla, and melted butter. Combine the wet and dry ingredients, stirring until just mixed.
- Cook the Pancakes: Heat a non-stick pan over medium heat. Pour a small amount of batter, then add a spoonful of custard in the center. Cover with more batter. Cook until bubbles form, then flip and cook the other side.
- Coat in Cinnamon Sugar: Mix sugar and cinnamon in a small bowl. Brush pancakes with melted butter and coat them in the cinnamon sugar mixture.
- Serve warm and enjoy!
Notes
- Use warm custard for easier stuffing.
- Let pancakes cool slightly before coating to prevent sogginess.