You guys, get ready to party. Sopapilla style.
All of the sudden I had this idea to make mini cinnamon pancakes, and decided to execute last weekend. Pancakes + cinnamon = happiness, I was convinced.
I wanted to make them vegan, of course, and although I was half-tempted to make them gluten free, I was really really in the mood for something familiar, and fluffy. So out the window that idea went. I can only do so much accomodating in the pancake department. Breakfast is serious business, after all.
These cakes are dreamy. The batter is thick and light and they cook up all soft and fluffy, golden brown and bursting with cinnamon aroma.
I was keeping my stack warm in the oven while the rest finished cooking and each time I opened the door I got hit with an intense cinnamon donut scent – just like a sopapilla! That’s when it dawned on me: These are no ordinary cinnamon pancakes, they are fluffy and sweet and doughy just like a sopapilla, begging to be doused in honey.
So that’s what I did. I don’t argue with the breakfast gods when they make such a clear request.
These pancakes are PHENOMENAL. I know I could say this every time I make pancakes, but these are seriously some of my favorite to date!
They’d be great for entertaining or brunch as they’re easy for guests to snag one or two of and pair with something more substantial. They’d also be fun for kids because they’re minis + totally ideal for eating with your hands. Not that I tried or anything…
But really, if it’s just you and you’re dying for a sopapilla but don’t want to fry anything, this will satisfy that craving. There’s practically no Mexican dessert desire that these little super fluffy cinnamon pancakes doused with butter + honey can’t fulfill.
What you need to know about these pancakes is:
They’re super easy to make.
Take less than 30 minutes from start to finish.
Require 1 bowl, 1 measuring cup + a whisk.
Have 8 ingredients.
Taste just like a sopapilla.
Are light, fluffy and bursting with cinnamon flavor.
Pair perfectly with a hot cup of coffee.
What more do you need to know? Get to pancaking!
Note: These cakes are vegan friendly if you top with maple syrup instead of honey.
- 1 c flour (i.e. whole wheat pastry or all purpose)
- 1 heaping Tbsp sugar
- 1 scant TBSP baking powder (yes Tablespoon)
- pinch salt
- 3/4 tsp ground cinnamon
- 1 c unsweetened vanilla almond milk (or sub soy or coconut)
- 2 Tbsp melted non-dairy butter, such as Earth Balance + more for topping
- 1.5 tsp pure vanilla extract
- Whisk dry ingredients in a large bowl.
- Measure out milk in a large liquid measuring cup, then add vanilla and melted butter and whisk.
- Add wet to dry and gently, slowly whisk until just combined. Small lumps are fine - don't overmix.
- Let set for 5 minutes while you preheat your griddle to medium-low heat. You want it warm but not screaming hot - definitely on the low-side of medium.
- Once hot scoop scant 1/4 cup measurements onto a griddle or pan lightly greased with non-stick spray. Should make ~10 pancakes. Flip when bubbles appear on top - 2-3 minutes. Cook for another 2 more minutes on the other side.
- Place on a large plate and keep warm in a 200 degree oven until ready for serving.
- Top with butter, cinnamon sugar and a drizzle of warm maple syrup or honey. I went with honey because it's what I had on hand + it made it like a true sopapilla experience. But if vegan, agave or maple syrup will do fine.
- Store leftovers in an airtight container or bag in the fridge to keep fresh, or the freezer for longterm storage. However, these are best when fresh.
nutrition information is a rough estimate for 1 of ~ 10 pancakes.