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Extra-Egg Pancakes with Milk and Cinnamon

A small batch of pancakes for 4. Do not overmix the batter. Almond flour and rice flour versions are more delicate, so keep those pancakes smaller.

Serves 4 · 22 min · Breakfast

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 8 piece large egg
  • 5⅝ oz all-purpose flour
  • 1⅛ oz unsalted butter
  • 1 cup whole milk
  • 8 g baking powder
  • 2 g ground cinnamon
  • 1.2 g kosher salt
Make it lactose-friendly
  • 32 g unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 240 ml whole milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Whisk 5⅝ oz all-purpose flour, 8 g baking powder, salt, and 2 g ground cinnamon.
  2. Whisk 8 large eggs with 1 cup whole milk and half of the melted butter. Stir the wet ingredients into the dry until just combined.
  3. Let the batter sit 5 minutes.
  4. Heat a skillet over medium and film it with the rest of the butter. Cook scoops of batter until the bubbles set, about 2 minutes, then flip and cook 1 minute more. Serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

This is a variation — no syrup instead of Maple Syrup. Base recipe: Extra-Egg Pancakes with Milk, Cinnamon, and Maple Syrup →

Make it yours (30 variations)

Maple Syrup Maple Syrup Honey Greek Yogurt Butter no syrup Strawberry Blueberry Peanut Butter
Cinnamon Cinnamon Cardamom Vanilla Nutmeg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Source

Synthetic recipe corpus — ⚠ Machine-generated — not a sourced recipe, never counted in the sourced catalog