Easy Cinnamon Wheat Flour Pancakes Recipe – Indian Style

Last Updated on 4 months by Neha Deshmukh

Easy Cinnamon Wheat Flour Pancakes Recipe – Indian Style

Hey everyone! If you’re anything like me, you love a good weekend breakfast. And honestly, sometimes you just crave something a little different than the usual. These cinnamon wheat flour pancakes are exactly that – a comforting, subtly spiced treat that feels both familiar and special. I first made these when I was looking for a slightly healthier pancake option, and they’ve been a family favourite ever since! They’re so fluffy and flavourful, you won’t even miss the all-purpose flour.

Why You’ll Love This Recipe

These aren’t your average pancakes. They’re a delightful fusion of classic pancake goodness with a warm, inviting Indian twist. Here’s why you’ll adore them:

• Healthy-ish: We’re using wheat flour, which is a fantastic source of fibre.
• Aromatic Spice: Cinnamon adds a beautiful warmth that elevates the whole experience.
• Perfect Texture: They’re incredibly soft and fluffy – seriously, melt-in-your-mouth good!
• Quick & Easy: Ready in under 30 minutes, making them perfect for busy mornings.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• ½ cup Wheat flour (approx. 60g)
• 1 tsp Baking powder (approx. 4g)
• ½ tsp Cinnamon powder (approx. 1.5g)
• ½ tbsp Sugar (approx. 8g)
• A pinch of Salt
• 1 tbsp Water (approx. 15ml)
• ½ cup Milk (approx. 120ml)
• ½ tbsp Cooking oil (approx. 7ml)
• 1 tbsp Melted butter (approx. 14g)
• ½ tsp Vanilla essence (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Wheat Flour: I love using whole wheat flour (atta) for a slightly nutty flavour and extra fibre. You can also use regular wheat flour if that’s what you have on hand.
• Cinnamon: Don’t skimp on the cinnamon! It’s what gives these pancakes their signature warmth. I prefer Ceylon cinnamon for its delicate flavour, but any cinnamon will work.
• Oil & Butter Blend: Using both oil and melted butter gives you the best of both worlds – the flavour of butter and the moisture of oil. It helps create a tender, fluffy pancake.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab a bowl and add all your dry ingredients: wheat flour, baking powder, cinnamon powder, sugar, and a tiny pinch of salt. Give it a good whisk to make sure everything is nicely combined.
2. Now, pour in the wet ingredients: water, milk, oil, melted butter, and vanilla essence.
3. Gently mix everything together with a whisk. Don’t overmix! A few lumps are totally fine – in fact, better. Overmixing develops the gluten in the flour, which can make your pancakes tough.
4. Let the batter rest for about 10 minutes. This allows the baking powder to activate, giving you those lovely fluffy pancakes.
5. Heat a non-stick pan or a well-seasoned iron griddle over low-medium heat. To test if it’s ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, you’re good to go!
6. Lightly grease the pan with a little butter. Pour about ¼ cup of batter onto the hot pan for each pancake. Use the back of your ladle to gently spread the batter into a thick round – don’t press down too hard, or you’ll lose that fluffiness.
7. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Then, carefully flip the pancake and cook for another 1-2 minutes, or until golden brown.
8. Serve immediately and enjoy!

Expert Tips

A few little secrets to pancake perfection:

• Low & Slow: Cooking on a lower heat ensures the pancakes cook through evenly without burning.
• Don’t Peek! Resist the urge to flip the pancakes too early. Wait until bubbles form and pop on the surface.
• Warm Pan = Happy Pancakes: A properly heated pan is key to preventing sticking and achieving a golden-brown colour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk for your favourite plant-based milk (almond, soy, or oat work great!) and use a vegan butter substitute.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Just be sure it contains xanthan gum for binding.
• Spice Level: My friend, Priya, loves to add a pinch of cardamom along with the cinnamon for an extra layer of flavour. Feel free to adjust the cinnamon quantity to your liking!
• Festival Adaptations: These pancakes are amazing during festivals like Holi or Diwali. They make a lovely breakfast treat to start the celebrations.

Serving Suggestions

These pancakes are delicious on their own, but even better with a little something extra!

• Drizzle with maple syrup, honey, or your favourite fruit syrup.
• Top with fresh berries, sliced bananas, or chopped nuts.
• A dollop of yogurt and a sprinkle of cinnamon is also divine.
• For a decadent treat, add chocolate chips to the batter or sprinkle them on top.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. They’re best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• What type of wheat flour is best for these pancakes? You can use whole wheat flour (atta) or regular wheat flour. Both work well!
• Can I make the batter ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out slightly before cooking.
• How do I prevent the pancakes from sticking to the pan? Make sure your pan is properly heated and greased. A non-stick pan is your best friend here!
• What is the best way to test if the pan is hot enough? Sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, it’s ready.
• Can I add fruit to the pancake batter? Absolutely! Blueberries, raspberries, or sliced bananas are all delicious additions. Just fold them in gently after mixing the batter.

Enjoy making these pancakes! I hope they bring a little bit of sunshine to your kitchen. Let me know how they turn out in the comments below!