Serving Details
- Serves: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Recipe Description
The Cook Book’s Cinnamon Pancakes with Compote & Maple Syrup bring the perfect blend of fluffy texture and warm spice. These golden-brown pancakes are made with a hint of cinnamon and served with a luscious fruit compote and a generous drizzle of pure maple syrup — ideal for indulgent mornings or weekend brunch.
Cooking Time
- Preparation: 10 minutes
- Cooking: 15 minutes
Nutritional Ingredients (Per Serving)
- Calories: 310 kcal
- Protein: 6g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
- Sugar: 18g (includes maple syrup)
Ingredients
For the Pancakes
- 1 cup plain flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
- 1 cup plant-based or dairy milk
- 1 large egg
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
For the Compote
- 1 cup mixed berries (fresh or frozen)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
To Serve
- Pure maple syrup
- Optional: extra cinnamon or nuts for topping
Method
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine milk, egg, vanilla, and melted butter. Add wet ingredients to dry and stir until just combined.
- Heat a non-stick skillet over medium heat. Lightly grease and pour ¼ cup batter per pancake. Cook 2–3 minutes each side until golden.
- For the compote, heat berries, lemon juice, and maple syrup in a saucepan. Simmer until slightly thickened (5–7 minutes).
- Serve pancakes stacked, topped with warm compote and a drizzle of maple syrup. Sprinkle with extra cinnamon if desired.
FAQs
Q: Can I make these pancakes dairy-free?
A: Yes! Use almond, oat, or soy milk and plant-based butter or oil.
Q: How do I make them fluffier?
A: Let the batter rest for 5–10 minutes before cooking and avoid over-mixing.
Q: Can I freeze the pancakes?
A: Absolutely. Let them cool, then stack with parchment between and freeze. Reheat in a toaster or pan.
