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Cinnamon pancakes

Cinnamon pancakes


The fruity, nutty, creamy topping is flipping fantastic!

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2638kj 626kcal
  • Fat
    High 35%
  • Saturates
    High 67%
  • Sugar
    High 40%
  • Salt
    Med 29%

% of adult’s reference intake | Carbohydrates per serving : 85g

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Big Bag Option


  • 200ml Co-op cranberry juice drink
  • 100g Co-op dried mixed fruit
  • 270g Co-op self raising white flour
  • 3 tsp baking powder
  • 2 tbsp Fairtrade caster sugar
  • 21⁄2 tsp ground cinnamon
  • 225ml Co-op semi-skimmed milk
  • 2 Co-op British free range eggs, beaten
  • 50g Co-op Greek style natural yogurt
  • 100g Co-op Italian mascarpone
  • 1 tbsp Fairtrade icing sugar, plus extra for dusting
  • 2 tangerines, zested then peeled into segments
  • 30g Co-op unsalted butter, cubed
  • 20g pistachios, roughly chopped


  1. Simmer the cranberry juice and dried fruit in a small pan over a medium heat for 5 mins, then set aside to cool
  2. Put the flour, baking powder, caster sugar and 2 tsp of the cinnamon in a bowl and mix
  3. In a jug, whisk together the milk and eggs, then gradually whisk into the dry ingredients until you have a smooth batter
  4. Set aside for 5 mins
  5. Meanwhile, whisk together the yogurt, mascarpone, icing sugar, tangerine zest and remaining 1⁄2 tsp cinnamon until smooth
  6. Working in batches, melt a little butter in a large nonstick frying pan over a medium-high heat and add just over 1 tbsp batter per pancake
  7. Cook for 3-4 mins, until bubbles appear on the surface
  8. Flip and cook for a further 2 mins, until golden and risen
  9. Transfer to a plate and cover with a clean tea towel to keep warm
  10. Repeat until you have used all the batter and have 12 pancakes
  11. Divide the pancakes between four plates
  12. Serve topped with the mascarpone cream, tangerine segments, cranberry-soaked fruits, chopped pistachios and a dusting of icing sugar