Cinnamon Sweet Pancakes
Fluffy, golden pancakes with a hint of cinnamon, applesauce, and extra vanilla. Simple enough for a first-timer, with plenty of steps your kids can own. Makes about 16 pancakes (2 per serving). A perfect Saturday morning together.
Difficulty
Easy
Prep
10 min
Cook
15 min
Total
25 min
Servings
8
Per Serving
2
Total pancakes
16
Ages
4+
Estimated cost
$28.96
total recipe
$3.62
per serving
Based on full package prices at Walmart. You may already have some of these ingredients on hand.
Conversation starter
What is your favorite thing to do on a Saturday morning? If you could do anything at all, what would it be?
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Ingredients
1 1/2 cups All-purpose flour
$2.38
Great Value, 5 lb bag
Prep
None
Store the rest
Seal the bag or transfer to an airtight container. Store in a cool, dry pantry for up to 8 months.
3 1/2 teaspoons Baking powder
$1.98
Great Value, 8.1 oz canister
Prep
None
Store the rest
Keep the lid tightly sealed. Store in a cool, dry place. Stays fresh about 6 months after opening.
1 tablespoon Granulated sugar
$3.56
Great Value, 4 lb bag
Prep
None
Store the rest
Seal the bag or transfer to an airtight container. Sugar keeps indefinitely in a dry pantry.
1/4 teaspoon Salt
$0.97
Great Value Iodized, 26 oz
Prep
None
Store the rest
Keep in the original container. Salt does not expire.
1 1/4 cups Whole milk
$2.92
Great Value Whole Vitamin D, 1 gallon
Prep
None
Store the rest
Refrigerate immediately. Use within 7 days of opening.
1 large Egg
$1.67
Great Value Large White, 12 count
Prep
Crack into a small bowl first to check for shell pieces (~1 min)
Store the rest
Keep refrigerated in the original carton. Use by the date on the package.
3 tablespoons Unsalted butter
$3.06
Great Value, 16 oz (4 sticks)
Prep
Melt in the microwave (15-second intervals) or in a small saucepan over low heat (~2 min)
Store the rest
Wrap remaining sticks tightly and refrigerate for up to 2 months, or freeze for up to 6 months.
2 teaspoon Vanilla extract
$5.12
Great Value Pure, 2 fl oz bottle
Prep
None
Store the rest
Keep the cap on tight. Store in a cool, dark spot like a pantry or cabinet. Lasts 2+ years.
1 tablespoon Vegetable oil
$3.82
Great Value, 48 fl oz bottle
Prep
For greasing the griddle or pan
Store the rest
Keep the cap sealed. Store in a cool, dark pantry. Good for about a year after opening.
1 cup (4 oz) Applesauce
$2.21
Great Value Original, 4 oz 6-pack
Prep
None
Store the rest
Keep remaining cups sealed in the fridge. Use within 7-10 days of opening, or freeze individual cups for up to 2 months.
1 teaspoon Ground cinnamon
$1.27
Great Value, 2.5 oz container
Prep
None
Store the rest
Keep the lid tightly sealed. Store in a cool, dark place like a spice cabinet. Stays potent for about 6 months.
Steps
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and salt.
Great for ages 4+. Let them scoop and pour each ingredient into the bowl, then stir it together with a whisk.
Make a well (a hole) in the center of the dry ingredients.
Show them how to push the flour mixture toward the edges of the bowl with a spoon to create a little crater in the middle.
Crack the egg into a small bowl and check for shell pieces.
Ages 6+ can try cracking the egg. Younger kids can help check for shells. Cracking into a separate bowl first means a stray shell is easy to fish out.
Pour the milk, egg, melted butter, vanilla extract, and applesauce into the well.
Let them pour each one in. Measuring cups with handles are easiest for small hands.
Stir gently until just combined. The batter should still have small lumps. Do not overmix.
This is a great lesson: sometimes "done" does not mean "perfect." Lumpy batter makes fluffier pancakes. Let them stir about 15-20 times and then stop.
Heat a griddle or large non-stick pan over medium heat. Let it warm up for 2-3 minutes.
Adult only. The cooking surface gets very hot. Keep kids a safe step back while it heats up.
Lightly oil the griddle with about a tablespoon of vegetable oil, spreading it with a folded paper towel.
Adult only. Use tongs to hold the paper towel so your hand stays away from the hot surface.
Pour about 1/4 cup of batter per pancake onto the griddle. Leave space between them.
Ages 6+ can pour with supervision. Stand beside them and guide the measuring cup. Remind them to pour slowly and stay away from the hot edges.
Supervise closely. The griddle is hot.
Cook until bubbles form across the surface and the edges look set, about 2-3 minutes.
Adult only. Watch for the bubbles. When most have popped and the edges look dry, it is time to flip.
Flip the pancake and cook for another 1-2 minutes until golden brown on the bottom.
Adult only. Use a wide spatula and flip confidently in one motion.
Transfer to a plate and repeat with the remaining batter.
Serve warm with butter, syrup, fruit, or whatever your family loves on top.
Let the kids set the table and pick their own toppings. This is their meal too.
Substitutions
| Instead of | Use | Why |
|---|---|---|
| Whole milk | Oat milk or almond milk | Dairy-free |
| Unsalted butter | Coconut oil or vegetable oil (same amount) | Dairy-free |
| Egg | 1/4 cup unsweetened applesauce or 1 mashed banana | Egg allergy or vegan |
| All-purpose flour | 1:1 gluten-free baking flour (like Bob's Red Mill) | Gluten-free |
| Granulated sugar | Honey (same amount) or skip it entirely | Reduced sugar or preference |
Safety notes
The griddle and pan get very hot. An adult should handle all cooking on the hot surface, flipping, and removing pancakes. Kids can help pour batter onto the griddle with supervision, but keep little hands away from the edges. Use a back burner when possible and turn pot handles inward.
Leftovers
Stack leftover pancakes with parchment paper between them, seal in a zip-top bag, and freeze for up to 2 months. Reheat in the toaster or microwave for a quick weekday breakfast.