Description
These pancakes combine warm cinnamon and a hint of orange for a comforting breakfast. Easy to make, they appeal to both kids and adults.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup fine cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 small orange (optional)
- Butter or oil for the pan
- Maple syrup or honey, to serve
- Optional: powdered sugar, sliced bananas, or chopped nuts
Instructions
- Gather and measure all ingredients. Preheat a nonstick skillet or griddle over medium heat.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk the milk, egg, melted butter, vanilla, and orange zest until smooth. Pour the wet mix into the dry mix and stir gently until just combined.
- Let the batter rest for 5 minutes.
- Lightly grease the hot skillet. Use a 1/4 cup measure to pour batter for each pancake. Cook until bubbles form, about 2–3 minutes. Flip and cook for 1–2 more minutes until golden.
- Keep cooked pancakes warm in a low oven while finishing the batch. Serve hot with syrup, butter, or toppings.
Notes
Don’t overmix the batter. Use unsalted butter for better control over salt. You can make the batter ahead of time and refrigerate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg