Oh, the sheer joy of a stack of perfectly fluffy pancakes! You know those moments when you just need something utterly comforting, something that smells like home and happy mornings? Well, that’s exactly what these Cinnamon Spice Pancakes Inspired by Nigella Lawson deliver. I first whipped these up on a chilly Saturday morning, inspired by Nigella’s knack for making everyday food feel utterly special. The secret? A dollop of Greek yogurt not only makes them incredibly tender but adds a lovely little healthy twist. And paired with a warm, jewel-toned plum compote? Pure bliss. Honestly, these pancakes have a way of making any morning feel like a treat, and they vanished so fast the first time I made them, I barely got a photo!
Why You’ll Love These Cinnamon Spice Pancakes Inspired by Nigella Lawson
- Effortlessly Fluffy: Thanks to the clever combination of baking powder, bicarbonate of soda, and a bit of resting time, these pancakes are unbelievably light and airy.
- Warm Hug of Spices: That beautiful blend of cinnamon and cloves just hits differently. It makes the whole kitchen smell like a cosy hug and tastes absolutely divine.
- Tender & Moist: The secret weapon here is Greek yogurt! It makes the pancake batter so tender and keeps them from drying out, leading to a melt-in-your-mouth texture.
- Quick & Easy Prep: Honestly, you can whip these up from start to finish in under 30 minutes, making them perfect for a weekend treat or even a speedy weekday indulgence.
- Naturally Delicious: We use just the right amount of brown and granulated sugar, letting the natural sweetness of the plums shine through in the compote.
- Versatile Pairing: The plum compote is stunning, but you can easily swap it for your favourite berries or stone fruits – it’s flexible!
Ingredients for Cinnamon Spice Pancakes Inspired by Nigella Lawson
Right then, here’s what you’ll need to get these beauties in the pan. My top tip is to have everything measured out before you start; it makes the whole process so much smoother, and honestly, less chance of misplacing the cinnamon when you’re mid-whip! We’ll get the pancakes sorted first, and then we’ll have a quick look at what’s needed for that gorgeous plum compote.
For the Fluffy Pancakes:
- 150g plain flour
- 2 tbsp dark brown sugar (adds a lovely depth!)
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon (this is the star!)
- 1/4 tsp ground cloves (just a tiny bit for that extra warmth)
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- A good pinch of sea salt
- 125ml semi-skimmed milk
- 60ml Greek yogurt (for that amazing tenderness – you could also try cottage cheese in a pinch for a different kind of creamy goodness!
- 1 large egg
- 3 tbsp golden syrup
- 25g butter, melted
For the Jewel-like Plum Compote:
- 4 ripe plums, all nice and diced
- 2 tbsp granulated sugar
- 30ml water
Step-by-Step Instructions for Perfect Cinnamon Spice Pancakes
Alright, let’s get cooking! Making these Cinnamon Spice Pancakes is honestly a doddle. My big secret to super fluffy pancakes? Letting that batter have a little rest. It really does make all the difference, and while it’s snoozing, we can whip up the quickest, most delicious plum compote. Trust me, this is where the magic happens.
- First things first, grab a big ol’ bowl and whisk together all your dry ingredients: the flour, both sugars (dark brown for that lovely caramel note, of course!), that warming cinnamon and just a whisper of cloves, your baking powder and bicarb, and a pinch of salt. Give it all a good shimmy so it’s nicely combined.
- Now, pour in the milk, Greek yogurt (our secret weapon for tenderness!), the egg, and the golden syrup. Whisk it all together until you’ve got a lovely, smooth batter. It should be thickish, but still pourable – you know, like a decent pancake batter should be. Let it sit tight for about 5 minutes. This little rest is crucial for maximum fluffiness!
- While the batter is getting its beauty sleep, let’s sort out that compote. Chuck your diced plums, a couple of tablespoons of sugar, and a splash of water into a saucepan. Pop it over medium heat and let it bubble away gently for about 12-15 minutes. Stir it occasionally, and you’ll see the plums soften and the whole thing turn into a gorgeous, syrupy compote. Take it off the heat and let it cool a bit.
- Now for the fun part: cooking! Get a non-stick frying pan or griddle nice and warm over a medium heat. Give it a light little greasing with some butter.
- Spoon dollops of your rested batter into the pan – aim for about 10cm across, so they’re a nice size.
- Cook them for a good 2 to 3 minutes on the first side. You’ll know they’re ready to flip when you start seeing little bubbles popping up on the surface and the edges are looking a bit set.
- Carefully flip them over and cook for another 2 minutes until they’re beautifully golden brown on both sides and cooked right through. Pop them onto a plate.
- Repeat with the rest of the batter, adding a tiny bit more butter to the pan between batches if needed. Keep the cooked pancakes warm in a low oven if you like, or just stack ’em high as you go! See, fluffy American pancakes like Mary Berry’s are totally achievable!
- Serve these glorious Cinnamon Spice Pancakes warm, piled high, with a generous dollop of extra Greek yogurt and that lovely warm plum compote drizzled all over. Heaven!
Serving Suggestions for Your Cinnamon Spice Pancakes
These pancakes are pretty special on their own, but if you fancy taking them up a notch, here are a few ideas:
Extra Greek Yogurt: A big spoonful of plain Greek yogurt on the side is always a winner. It’s cool, creamy, and cuts through the sweetness of the pancakes and compote beautifully.
Toasted Pecans or Walnuts: For a bit of crunch and nutty flavour, scatter some toasted pecans or walnuts over the top. They add a lovely texture contrast!
Drizzle of Honey or Maple Syrup: If you’ve got a sweet tooth, a little extra drizzle of your favourite honey or maple syrup is never a bad idea.
A Dusting of Icing Sugar: For that extra ‘wow’ factor, a light dusting of icing sugar makes them look as good as they taste. You could even add a few blueberry dark chocolate bites for a pop of colour and extra flavour!
Storing and Reheating Your Cinnamon Spice Pancakes
So, you’ve managed to resist eating the whole lot in one sitting? Well done you! If you do find yourself with any leftover Cinnamon Spice Pancakes or plum compote, don’t chuck them, just store them nicely. Pop the cooled pancakes into an airtight container or wrap them well-chilled in cling film. They’ll be happy in the fridge for about 2-3 days. The plum compote can also be kept in a sealed container in the fridge for up to 5 days – it’s brilliant for another breakfast or even stirred through some Greek yogurt.
Reheating is super simple. For the pancakes, I always pop them in the toaster on a low setting, or warm them gently in a dry frying pan for a minute or two on each side. You want them warm and slightly crisp, not soggy! The compote can be gently reheated in a small saucepan over low heat or even in the microwave for a few seconds until warm and pourable again. It makes for a fantastic make-ahead breakfast option, just throw it all together in the morning!
Frequently Asked Questions About Cinnamon Spice Pancakes
Got a burning question about these lovely Cinnamon Spice Pancakes? You’re in the right place!
Can I make the batter ahead of time?
You absolutely can! While I find they’re best made fresh, you can mix up the pancake batter the night before and pop it in the fridge. Just give it a good whisk in the morning as it might have thickened up a bit. This makes getting a delicious breakfast on the table even quicker, perfect for those busy mornings when you fancy something a bit special.
What other fruits can I use for the compote?
Oh, the compote is super versatile! While plums are divine, feel free to use other fruits you have to hand. Mixed berries (fresh or frozen) work wonderfully – just simmer them with a little sugar and water until they break down. Apples or pears, diced small, also make a lovely autumnal compote. You could even try tossing some blueberry muffins ingredients with the fruit for a twist!
My pancakes aren’t fluffy enough, what did I do wrong?
Don’t fret! A few things can help. Firstly, make sure your baking powder and bicarbonate of soda are fresh – they lose their oomph over time. Secondly, don’t overmix the batter; you want it just combined. And Lastly, that little 5-minute rest I mentioned? It really does help wake up the raising agents for maximum fluffiness!
Before You Go
I really hope you give these Cinnamon Spice Pancakes a go! They’re such a lovely treat. Let me know in the comments if you try them and what you think – I’m always buzzing to hear from you! Don’t forget to follow along on Pinterest for more cosy recipes!
Print
Cinnamon Spice Pancakes with Plum Compote
- Total Time: 20 min
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy cinnamon spice pancakes with Greek yogurt and homemade plum compote for a cosy breakfast or dessert.
Ingredients
- 150 g plain flour
- 2 tbsp dark brown sugar
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 pinch sea salt
- 125 ml semi-skimmed milk
- 60 ml Greek yogurt
- 1 large egg
- 3 tbsp golden syrup
- 25 g butter
- 4 ripe plums, diced
- 2 tbsp granulated sugar
- 30 ml water
- 250 ml Greek yogurt
Instructions
- Whisk together plain flour, dark brown sugar, granulated sugar, cinnamon, cloves, baking powder, bicarbonate of soda, and sea salt in a large bowl.
- Add milk, Greek yogurt, egg, and golden syrup to the dry ingredients. Whisk until smooth. The batter should be thick but pourable.
- Let the batter rest for 5 minutes while preparing the compote.
- Add diced plums, granulated sugar, and water to a saucepan over medium heat.
- Simmer gently for 12 to 15 minutes, stirring occasionally, until the plums soften and the mixture thickens into a compote. Remove from heat and cool slightly.
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter.
- Spoon portions of batter into the pan to form pancakes about 10 cm wide.
- Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
- Flip the pancakes and cook for another 2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, lightly greasing the pan between batches.
- Stack the pancakes onto serving plates and top with Greek yogurt and warm plum compote.
Notes
- Resting the batter helps create lighter pancakes with a fluffy texture.
- The plum compote can be made ahead and gently reheated before serving.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Frying
- Cuisine: British
