We’re experimenting with quick and easy breakfast recipes. And, although everyone would love a hot breakfast, it’s not always doable on a busy morning unless we plan ahead. As part of our Survivor Sunday ™ Series, I am pulling out some of our delicious favorites and giving them a mini make-over. One of the recipes that’s been pulled from the archives and dusted off is our Cinnamon Pancakes, which we haven’t had in quite awhile. I’m making them on the weekend, doubling the recipe and freezing up the left-overs.
How do I freeze my pancakes? I actually let them cool completely. Wrap each one in waxed or parchment paper and then place the individually wrapped pancakes inside a large freezer bag before placing them in the freezer. When they are individually wrapped I can use exactly what I need
How do we heat our frozen pancakes? I am not huge fan of the microwave when thawing and heating frozen pancakes or waffles. We prefer to use the toaster so that they are firm and not soggy/soft.
What about serving them? We do occasionally use syrup, but I try to mix it up and swap out as much as possible. One topping that goes great on top of Cinnamon Pancakes is my Apple Honey Topping that’s warm and a perfect fall treat taking advantage of seasonal finds. Simply make it on Sunday and warm it as needed during the week or freeze it ahead of time, thaw the night before and warm in the morning on busy days.
- 1 egg
- 1 ½ cups flour
- 1 cup 1% low fat milk
- 3 tablespoon sugar
- 2 tablespoons canola oil
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Non-stick Cooking Spray
- Whisk the egg, milk, oil, vanilla and sugar together. In a separate bowl, stir the flour, cinnamon, baking powder and salt together. Mix the wet and dry ingredients together and stir until the batter is mixed thoroughly.
- Heat a non-stick frying pan, griddle or electric griddle on medium heat and coat with a thin layer of butter or non-stick cooking spray to prevent the pancakes from sticking. Cook the pancakes on low heat until golden brown on one side, flipping to cook the other side.
- Scooping the Batter: Using a spring-release ice cream scoop or large size baking scoop makes the perfect size pancakes.
- Recipe makes approximately 6 - 8 pancakes depending on the size.
- *Try using 1/2 cup whole wheat flour combined with the 1 cup of the all-purpose flour.
- My Apple Honey Topping for Pancakes (eliminating the syrup)
- 3 apples
- 1/2 cup water
- 2 - 3 tablespoons honey
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Wash, peel and core the apples. Dice the apples and set them aside. Mix together the water, honey, vanilla and cinnamon. Add the apples and the cinnamon water mixture into a sauce pan and simmer for approximately 15 minutes; until the apples are soft. Keep them covered as they cook, but stir frequently.
- Note: You may have to adjust the honey
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.
This recipe featured at: