Cinnamon Raisin Bread Pancakes are the warmth and comfort your mother will love this Sunday. She'll adore 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.
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.
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