Cinnamon raisin bread pancakes are a breakfast lover's dream. All the things you love about cinnamon raisin bread in a pancake. They're sweetened with brown sugar and studded with raisins - and don't even get me started on the cinnamon syrup!
I would like to take just a second to say just how freaking cool it is to write for Food Fanatic. I mean, it is C.O.O.L. Because not only do I get to cook breakfast allllll the time and share it with you (yay!), but I also get to work with, be inspired by, and have my little bio picture right next to some people that are just stellar when it comes to creating good food.
One of those people is Karly Campbell. You know her, right? She gives you things like brown butter raspberry pie blondies and Oreo peanut butter brownies. Drool.
Okay, but also? She wrote a book. It’s called Stack Happy, and in it are 70 pancake recipes for breakfast, dinner, and dessert.
You guys know I love my pancakes. I have that mix that lives on my kitchen counter so I can always have the best big fat fluffy pancakes in like 8 minutes flat. And let’s not forget about cherry pie pancakes. And now, thanks to Karly, we have cinnamon raisin bread pancakes!!!
I was so flipping excited about this recipe. You guys have no idea.
AND THEN. I realized that these pancakes were accompanied by cinnamon syrup. There’s no cinnamon in the pancakes. It’s all in the buttery, brown-sugary syrup. Syrup that I will now be pouring over ice cream and pound cake and French toast and everything to infinity.
The original recipe in Karly’s Stack Happy book calls for whole wheat flour. I opted for all purpose flour with the pancakes you see pictured, partially because I love how fluffy all-purpose flour + buttermilk is in pancakes, but mostly because I was totally distracted by the syrup and forgot to grab the whole wheat out of the cabinet.
These are so amazing, you guys. And if you love pancakes, Stack happy is for you. I am eating my way through every gorgeous recipe and loving it.
For the Pancakes:
For the Cinnamon Syrup:
- 3/4 cup Raisins
- 1/2 cup Water
- 1 cup All-Purpose Flour
- 2 tablespoons Brown Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Buttermilk
- 1 Egg
- 2 tablespoons Butter, Melted
- 1 teaspoon Pure Vanilla Extract
- 1 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Cornstarch
- 1 cup Water, Cold
- 2 tablespoons Butter
- 1 teaspoon Pure Vanilla Extract
Place the raisins and water in a small saucepan and bring it to a boil. Remove from the heat, drain the water, and set aside. **You can melt your 2 tablespoons of butter in this same saucepan now if you’d like**
Heat a pancake griddle or large skillet over medium to medium high heat (TIP: I always set my griddle to about 375°F)
In a large bowl whisk together the flour, brown sugar, baking powder, baking soda, and salt. Stir in the raisins and then make a little well in the center.
In the well add the buttermilk, egg, melted butter, and vanilla. Stir until the ingredients come together; they will be slightly lumpy.
Spray your cooking surface with nonstick spray (or butter it! I like butter.). Use a 1/4 cup measure to portion out the pancake batter. Cook for 3 minutes per side, or until cooked through. Repeat with remaining batter.
To make the cinnamon syrup, add the brown sugar and cinnamon to that same saucepan you used for the raisins and then the melted butter. Dissolve the cornstarch in the cold water, pour it into the brown sugar, and stir.
Set the heat to medium high and, stirring frequently, bring the mixture to a rolling boil. Continue cooking for 7 or 8 minutes until the mixture has thickened some. Remove it from the heat and stir in the butter and vanilla until smooth and shiny.
- I like to start my Cinnamon Syrup while my pancakes are cooking so that everything is done at once.