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Sounds good–you might want to let us in on the amount of liquid, though.

mmmm. Thanks so much. <3 I think I’m like the only person in the world who will admit I didn’t know a pancake recipe before seeing this. :P

Dutch recepy;

1 pound flour, liter of milk, 2 or 3 eggs, pinch of salt, vanillasugar and cinnamon.

I honestly don’t see the need for baking powder. vanilla sugar serves as sweetener and to provide the vanilla taste. If you’d like to bake pancakes with bacon or cheese, leave out the vanillasugar and cinnamon.

Easy as pie ;) And it tastes pretty good (but keep in mind; I do think American pancakes are wayyyy too spongy)

The baking powder is what makes the pancakes fluffy. Since they are a quickbread, it is the only leavening provided. If you don’t like fluff pancakes, then no problem.

I don’t understand how an egg can make it more fluffy. How does the egg work air into the pancakes? I always thought the role of the egg was to bind the ingredients and provide.. elasticity, but perhaps not?

Hum, that does make sense. You could whip up egg whites and they would give the pancakes volume.

Looks great! I think I’m gonna try them tomorrow morning ^_^

I also love recipes that are simple, and it’s great to have recipes for when you don’t have certain ingredients. I bet some brown sugar in them would be good too :D

Awesome post - happened to stumble upon it. Love the pancakes from scratch, you opened the door to being able to add a variety of ingredients to this like blueberries or bananas, etc! Thanks

I feel the need to point out that I’m Canadian. :)

We “Yanks” like our pancakes fluffy so we use a leavening agent (baking powder/soda). If you don’t put any in then you’re really making a crepe. So the British have to decide if they’d rather eat like a Yank or a Frog.

Personally I like my pancakes a little crispy around the edges so I use a hot pan and a teaspoon of veg. oil instead of butter. NO SUGAR in my pancakes — it burns!

Btw, extra egg protein makes the batter more elastic so it holds the CO2 from the baking powder more effectively (like stretchy little balloons). Try putting in no eggs and you’ll see all the CO2 bubble out while it’s cooking and end up with a lousy thin piece of crepe (hah!)

I do love crepes, too, but they are definitely different beasts than pancakes.

Try putting orange juice in place of the liquids like milk it is much better and is sooooo good.

Been using vanilla and sometimes cinnamon in my pancakes for about 15 years now. Another good thing to add is orange zest or a couple of drops of orange extract (minus the cinnamon).

Not only do these sound yummy but I bet they smell fab! Vanilla and cinnamon…two of my favourite scents!

these are amazing…i used a little less baking soda, and some flax seeds ground up…also, soy milk instead of milk

Vanilla Cinnamon Pancakes…

Recipe for vanilla cinnamon pancakes. It’s simple, easy, and they’re absolutely delicious….

I tried this recipe and for some reason they came out flat….the only taste was the vanilla and of course the cinnamon….I think if you want the pancakes…use pancake mix…..at least they will be fluffy and have the same texture of pancakes…the flour just was so bland….and I love pancakes….!!!

My husband has made a variation of these before. I prefer using pancake mix and adding my own vanilla and cinnamon but whatever fits you better!

A little protip for some experimenters. An old family secret (read: we tell everybody, but call it a family secret) is nutmeg. Usually when I make my pancakes I throw nutmeg and cinnamon or nutmeg and vanilla, the pancakes come out with a hint of doughnutty flavor without tasting like a dessert. It’s a wonderful addition for pancakes, waffles, and even oatmeal.

That’s pretty much the same as the french crepe recipe i saw street vendors using in france.

they didn’t measure anything though, and probably added slightly less baking powder, and slightly more egg.

one common thing i saw is they’d use a used gallon plastic milk jug to put all the ingredients in, then they’d just shake that around till everything was well mixed/beaten…

they’d adjust the ingredients so that the batter would end up with the consistency of a plain vanilla milk shake.

they’d have some butter and they’d wipe a folded paper towel to that, then wipe the whole griddle with this paper towel that has a little butter soaked in… so very little butter, a microscopic layer.

then they’d take the batter and pour that out onto their crepe griddle, and spread the batter around with a wooden stick made for the job. (i used a large cast iron skillet, which i would tilt around until the entire bottom is covered with the batter.

then wait until there are some tiny little holes, then carefully see if the crepe is loose by shaking the pan, or sliding a long cake spatula around the edges to carefully pry it loose from the pan. once you can shake it around, you can flip it by getting the cake spatula under the whole thing, and lifting and flopping it over, or you can flip the thing with the right shake of the pan if you’re a pro.

once its flipped, you can wait for more of those little holes, then take it off… orr. wait for the holes, which means the 2nd side is done, and then fold in half.

once folded in half, you can put all sorts of toppings on it. (you don’t have to fold in half, but in paris they made these things more than a foot across, so it was necessary just to keep things under control.

possible topping suggestions (sweet or savory)

ham & cheese
eggs ham & cheese
(any combo of above)
cinnamon & sugar. (let the sugar caramelize)
banana with above or alone or any combo.
hazelnut spread, chocolate
strawberries, or strawberry preserves
grand marnier, orange juice&zest (crepe suzette)
anything you can imagine.
one time i tried it with just Parmesan cheese. delicious.
you can mix & match any of these and many other ingredients.

once you put the filling in, you can fold it like a W so it ends up shaped like a single slice of pizza. in paris they fold it like that then stick it in a paper cone so you can eat it all with one hand.

the nice thing is it can be very simple, just with sugar and cinnamon, or really sophisticated with a half dozen ingredients.

Sophie’s Cosmic Cafe in Vancouver has nutmeg instead of cinnamon in their pancakes. It’s awesome.

I did try using pancake mix…with the vanilla and cinnamon, they were very good. The pancake mix I like most is Krusteaz. I think I bought it at Publix. It has been my favorite brand for the last few years. I have always liked plain pancakes because I like to eat my eggs on top of them. I am sure the type of flour I used had a lot to do with the flat unimpressive pancakes that I made. I will stick with Krusteaz’s….I know then they will be fluffy and just like I like them! Yummy!

Why allyuh Yanks so dotish, The Pancake mixture is basic just add or leave out what you want..but the donkeymilk and dem just have to write tatta, anybody who say this recipe aint come out good cannot cook and should go learn to boil water.

Thanks Alaina. I do all the photography on this site as well. :)

I like it! Kind regards/ Petter http://www.oakleafnow.com

Wow, I stumbled upon this site and I am so glad that I did. Those pancakes look DELICIOUS! I just love pancakes! You have a new reader here!

Please check out my site as well! We have lots of food related contests. http://www.ravingrecipes.com/blog

Do you mind if I link to you?

i like it, looking for next recipe.