These pancakes are loaded with raisins and have a nice, hearty texture from the whole wheat flour. Drown ’em in some maple syrup or the cinnamon syrup recipe from my book! Either way, you’re going to love this pancake recipe!
These cinnamon raisin bread pancakes make me think of my grandma. She has a slice of cinnamon raisin bread for breakfast every morning.
Aaaaad, don’t judge, but she also uses the cinnamon raisin bread as sandwich bread. Kinda weird, I know.
These pancakes are in honor of her!
So, I miiiiiiiight have mentioned to y’all that I wrote a little book? A little book that is bursting with pancake recipes? Yeah, it’s called “Stack Happy”!
I thought I’d help get you guys excited about the book by sharing one of the recipes!
Table of Contents
What Readers are Saying!
“A slice of cinnamon raisin bread has to be one of my favourite breakfasts in the world… I swear it was ALL I ate as a child. I love that you turned the flavours of it into pancakes! I must try the recipe.” -Thalia
How to make this cinnamon pancake recipe with raisins:
To start, boil your raisins to rehydrate them a bit. Do this by adding a half cup of water and 3/4 cup of raisins to the pan and heat it up. Remove from the heat after it starts boiling and set the raisins aside. This will plump them up and get them nice and juicy.
In a medium bowl, combine your flour, sugar, cinnamon, baking powder, baking soda, and salt. Mix these together well and then stir in the raisins.
In a small bowl, mix together the buttermilk, egg, butter, and vanilla. Then add this entire mixture to the medium bowl and stir until combined, but slightly lumpy. We don’t want to overmix our pancake batter – a few lumps are good!
Heat your griddle or skillet and add some butter or non-stick spray. Use a 1/4 cup measure to portion out the pancakes. You’ll wind up with about 8. Cook until bubbles form AND pop on the surface, flip, and continue cooking until golden brown and cooked through.
Tips for Better Pancakes!
- Whisk your dry ingredients together to fully combine them before adding them to the wet ingredients.
- Don’t overmix your pancake batter or you’ll end up with tough pancakes.
- Cook the pancakes over a medium heat until bubbles form and pop on the surface. Flip and cook for 1-2 more minutes until golden on the bottom.
- Wipe down the skillet or griddle in between adding another pancake to the skillet. This will help them cook more evenly and avoid sticking to the pan. Respray or butter the surface if necessary.
Want more pancake recipes? Check out my cookbook!
Wondering what other recipes to expect from Stack Happy? How about some Cookies ‘n Cream Pancakes, Coconut Quinoa Pancakes (they’re actually super delicious!), potato pancakes which I obviously loaded up with cheese and bacon.
That’s right…this book is loaded with both sweet and savory pancakes. Pancakes for every meal…even dessert!
I think the hardest recipe for me to perfect in the book was the cheesecake pancakes and lemme tell ya, if you like cheesecake, you’ll be loving on that recipe for sure! Buy my book here!
Cinnamon Raisin Bread Pancakes
- 3/4 cup raisins
- 1 cup whole wheat flour
- 2 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 1 large egg beaten
- 2 Tbsp. melted butter
- 1 tsp. vanilla extract
- Add the raisins and ½ cup of water to a small sauce pan. Turn on the heat to medium and bring to a boil.
- Remove from the heat and drain the water. Set raisins aside.
- Heat a large skillet or griddle over medium heat.
- In a medium bowl, combine the flour, sugar, cinnamon, baking powder, baking soda, and salt. Whisk to combine. Stir in the raisins.
- In a small bowl, mix together the buttermilk, egg, butter, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy.
- Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan.
- Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes.