Cinnamon Pancakes

Saturday breakfast are always the best since I’m never in a rush to prepare breakfast so I get to try something elaborate.

Last Saturday was no different, I woke up in the mood for pancakes, normally i make lemon pancakes by just adding some lemon zest and juice in the batter but this time I decided to try cinnamon as the main flavour.


2 cups all purpose flour

3 tbsp sugar

1/2 tsp of cinnamon powder

1 tbsp baking powder

a pinch of salt

1 tsp vanilla essence

2 eggs

 400ml of water

oil for frying

In a large bowl combine all the dry ingredients.

(forgot to take pics 🙁 )

In a jug mix all your wet ingredients. Then make a well in the bowl with dry ingredients then pour in the liquid  and combine. The consistency of the batter is left to your preference. I like my pancakes fluffy so I left the batter to be a bit thick. Don’t worry about any lumps formed, I’ve read that they aid in fluffiness..not sure about that though.

Then i transferred the batter into the measuring jug that way it will be easy to pour the batter onto the pan.

i remembered to take the pic when i was almost done hi hi hi

Heat some oil on a pan. Then add the batter

I like cooking several at a go…saves time 🙂

Wait till bubbles have formed then flip them over for the other side to cook.

Then serve,

ready to eat

See how golden they look, perfect american pancakes.

We love sprinkling honey over them 🙂


Best pancakes I’ve made thus far *victory dance*. They were fluffy and the taste of cinnamon was just on point.

Hubby loved them.

If I could do it over again:

Wouldn’t change a thing 🙂

Note: When using cinnamon, always use small quantities since it has quite a strong taste and anything more than a teaspoon would be too overpowering.



  1. nice! I’ve never tried making these American style pancakes,… These look really good.

  2. Just stumbled on your blog i am a fellow foodie even though i don’t blog lol but i am loving your recipes so far. Just a tip though for real American pancakes don’t use oil (that is very kenyan by the way lol) rather use a Chapatti pan you know the heavy duty kind or non-stick pan rub some butter/margarine on it i usually do it with a mwiko (wooden spoon) the one for ugali though they come out great and less oily. just a liitle bit of butter will do like a real tiny bit check out some youtube videos for clarity lol i really don’t know how to explain the amount to be used…most american restaurants just spray the griddle (chapo pan) with a little oil and you are good to go…keep up the good work!

  3. you can also substitute the water for milk or buttermilk (maziwa mala) we always made them with milk growing up i am addicted to the milk version:)


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