Cinnamon Pancakes with Compote & Maple Syrup | The Cook Book Breakfast Favorite

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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

  1. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In another bowl, combine milk, egg, vanilla, and melted butter. Add wet ingredients to dry and stir until just combined.
  3. 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.
  4. For the compote, heat berries, lemon juice, and maple syrup in a saucepan. Simmer until slightly thickened (5–7 minutes).
  5. 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.

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