Fluffy Flax & Cinnamon Pancakes

3 May

To say we love our breakfast here at Pretty Little Dishes would be an understatement…and light, airy, fluffy, cinnamon-y flapjacks are on the top of of our list!  With some serious experimentation…ok…more like ‘comedy of errors’ experimentation, we’ve perfected the art of Fluffy Flax Cinnamon Pancakes!

{Kristen’s take}

Who needs to go out and eat when you can have these!  These pancakes taste amazing!  I was able to make eight fairly large pancakes with this recipe, which for 2 people, was excellent!  For the milk I used 2% and I added the optional selections of cinnamon and blueberries.  The only problem I found was that they were not as fluffy as I had hoped.  I’m not sure if it was due to the Florida humidity or something else, but I will definitely be making these again in the near future!

{Gina’s take}

pancake duo

I love this recipe and have been tinkering with it for a couple of years…adding a little bit of this and a little bit of that…so this time I actually made the recipe as directed.  For the fruit, I used sliced and quartered bananas & frozen blueberries straight out of the freezer. For the milk, I used So Delicious Vanilla Coconut.  We had a guest in town who didn’t like berries, so I made 1/2 with the blueberries and 1/2 without and there were no complaints!

{Pretty Little Sisterly Tip}  

This is one of those tips that drives our niece, Kaylee, crazy and she refers to them as “Aunt Gina’s Life Lessons.”  So why are these pancakes so fluffy?  It’s chemistry!  And it’s why the ingredients are mixed in the order outlined below.  Acid + Base = Kaboom!  Ok, that might be a bit dramatic for pancakes, but the vinegar (acid) is reacting with the (base) baking soda and forming bubbles, making these pancakes nice and light and fluffy!  Hooray for science!  Kitchen nerds unite!

Fluffy Flax & Cinnamon Pancakes

Fluffy Flax & Cinnamon Pancakes
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • ¾ cup milk (soy, almond, & coconut milk substitutes all work fine)
  • 2 Tbsp white vinegar
  • 1 cup all purpose flour
  • 2 Tbsp white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½-1 tsp cinnamon (optional)
  • ½ Tbsp flaxseed meal (optional)
  • ½ tsp vanilla
  • 1 egg
  • 1 Tbsp butter, melted
  • ½ cup of berries or diced up fruit (optional)
  • Pat of butter or cooking spray to prevent sticking on the griddle/skillet.
  1. Pour milk and vinegar in to a bowl. Set aside to let the milk 'sour.'
  2. Separately, combine flour, sugar, cinnamon, baking powder, baking soda, flaxseed meal and salt in a mixing bowl.
  3. Add egg, vanilla, and butter to the milk & vinegar bowl. Whisk until combined. Pour liquid mixture into the bowl of dry ingredients and whisk until smooth.
  4. Melt a pat of butter or coat a large skillet or griddle over medium heat. Pour ¼ cup of batter on to the surface of the skillet/griddle.
  5. If you are adding fruit, place a few pieces of fruit on to the pancake. 8 seems to be a magic number at our house. We use fresh or frozen blueberries, frozen diced strawberries, diced bananas...whatever we have on hand.
  6. Cook pancakes until bubbles form and flip with a spatula.
  7. Cook 2nd side until the bottom is lightly browned.
  8. This recipe makes about 8-10 pancakes.


4 Responses to “Fluffy Flax & Cinnamon Pancakes”

  1. marlies May 9, 2013 at 12:44 pm #

    yum these look delicious! also love the chemistry dramatization 🙂 do you think these would work with a flax egg?

    • Pretty Little Dishes May 9, 2013 at 3:12 pm #

      Hi marlie! I have never tried using a flax egg in this recipe, but eggs & flax eggs both act as binders. Since the flax ‘egg’ is just flax+water, I don’t think it would interfere with the ‘fluff’ action in any way. Let us know if you try it and how they turn out!
      For those wondering…here’s a great how-to for making a flax egg.

  2. angela@spinachtiger September 12, 2013 at 8:16 pm #

    I just love pancakes that have cinnamon. Comfort food in the morning.

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