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Whole wheat cinnamon pancakes that are light and fluffy. Maple butter makes the perfect topping for this fall breakfast!
Our first day of school was Tuesday and usually we do pictures and a fun breakfast. This year, however, one of my daughters was taking an early class, and the other is off in public high school, so the whole family had to be out the door by 7. That was a little too early to plan anything special, so we celebrated on Labor Day instead with these yummy cinnamon pancakes.
These are made with 100% white whole wheat flour, but they are still light and fluffy. The cinnamon and nutmeg are the perfect flavors for September. They make me think of all things fall, which is my favorite season. Serve these cinnamon pancakes with some sliced apples for a delicious hearty breakfast.
We like our pancakes cooked pretty light, but these can definitely be cooked to order. Make these light or dark, big or small, or even in the shape of the grade you are in 😉
This recipe is easily doubled! I actually quadrupled it, and the leftovers are stashed in the freezer for another day. It is so wonderful to have food in the freezer for busy days. Reheated pancakes I can handle, even on a super early morning 🙂