I live in a smallish rural city with 4 fast food restaurants, and a few tiny independently owned restaurants, so our dining out choices are limited, unless we want to drive to another city.
Needless to say, we were a bit too excited when a Bob Evans restaurant came to town.
Even though they have a huge menu of all kinds of “home-cooked” foods, I really enjoy the breakfast/brunch choices. The last few times we’ve gone (we’ve had a lot of company this past summer), 😛 I’ve ordered the cinnamon pancakes, which are a carb lovers dream.
Sweet, buttery and full of cinnamon, with a drizzle of frosting on top, they are more
like having a dessert than breakfast, and I’ve converted my whole family to their yumminess.
While browsing a local “touristy” store with one of our summer guests, I found these little bulk packaged cinnamon chips, and knew immediately what I wanted to try making with them. Yup, the cinnamon pancakes I dearly love from our newest restaurant in town.
They look like mini light colored chocolate chips, but when you put them in a baked good, or these pancakes, they melt into a wonderful sweet cinnamon drizzle. I did a search to see where you could find them, and discovered that Hershey also makes cinnamon baking chips, so you may be able to find them at your grocery, but in case you can’t, they also have them on Amazon here: Cinnamon Baking Chips (Affiliate link for your convenience. Click here to read my full disclosure policy.)
I’ve made two batches of my homemade version of Bob Evans’ cinnamon hotcakes, and they turned out just as delicious, and were totally approved of by my family.
My youngest said he was “drooling” while eating them! 😛
INGREDIENTS:
- 2 cups unbleached flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1 3/4 cups milk
- 2 Tbsp. oil
- 2/3 cup cinnamon chips
They’re easy and quick to make, just mix your dry ingredients together, then your wet ingredients, and then combine them both. Gently stir in the cinnamon chips, and you’re ready to cook them!
- Dry ingredients:
- 2 cups unbleached all purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- ½ tsp. salt
- Wet ingredients:
- 2 eggs
- 1¾ cups milk
- 2 Tbsp. oil
- Then:
- ⅔ cup cinnamon chips
- Vanilla drizzle frosting:
- ¼ cup butter, room temperature
- 1½ cup powdered sugar
- 2 Tbsp. milk
- ½ tsp. vanilla
- Mix together dry ingredients, then whisk together wet ingredients.
- Combine wet and dry ingredients and stir till combined.
- Gently stir in cinnamon chips.
- Drop by ⅛ cup measure onto griddle or frying pan on medium low heat.
- Flip over when bubbles start to appear on top.
- Makes 30 "4 inch" pancakes.
- For frosting:
- Put all ingredients in mixing bowl and whip till combined and not grainy.
- Serve pancakes with frosting and/or syrup.
This recipe makes 30 “4 inch” pancakes. If you have an 1/8 cup measuring cup, it’s the perfect amount for portioning the batter on the griddle or frying pan.
These are delicious straight off the griddle plain, but I wanted to have an authentic “Bob Evans” look and taste for mine, so I made up a “drizzly” vanilla frosting to serve with my luscious cinnamon pancakes, and it was good enough for dessert!
FROSTING INGREDIENTS:
- 1/4 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
Put all ingredients in a mixing bowl and whip well.
Surprise your family with these, and I bet they’ll be so impressed! 🙂
If you’re a pancake lover like me, here are some other delicious pancake ideas:
Lemon Poppy Seed Pancakes with Lemon Syrup
If waffles are more your thing,
give these easy Cinnamon Roll Waffles a try!
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