Crispy Amish Cinnamon Flop – Better Than Takeout
Crispy Amish Cinnamon Flop is the best way to start your day. After making this for my family countless times, I discovered the trick to getting it perfectly crispy every time. The warm, cozy aroma fills your home, making it a perfect winter treat. Try it with my Irresistibly Creamy Smothered Chicken and Rice for a complete meal. If you love recipes like this, you’ll also enjoy Irresistibly Creamy Smothered Chicken and Rice and Ritz Cracker Chicken Casserole.
Why This Crispy Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Crispy golden edges
- Warm, cozy cinnamon flavor
- Easy to make, better than takeout
What You'll Need for Crispy Amish Cinnamon Flop – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- milk: Any kind will work, even non-dairy.
- butter: Melted butter helps with crispiness.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Even cooking and easy flipping → See on Amazon
- Whisk — Smooth batter with no lumps → See on Amazon
How to Make Crispy Amish Cinnamon Flop – Better Than Takeout
- Step 1: In a large bowl, whisk together eggs, milk, flour, cornstarch, sugar, baking powder, cinnamon, salt, and melted butter until smooth.
- Step 2: Heat a large non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
- Step 3: Pour 1/4 cup of batter into the skillet for each flop. Cook until golden brown and crispy, about 2-3 minutes per side.
- Step 4: Transfer to a plate and dust with powdered sugar. Serve with maple syrup and your choice of toppings.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop – Better Than Takeout
- Pro Tip: For extra crispy edges, let the batter sit in the skillet for a few seconds before flipping.
- Common mistake and fix: If your flops are soggy, try using less batter and cooking them a little longer.
- Pro Tip: For a lighter version, substitute half-and-half or heavy cream for the milk.
- Pro Tip: To keep flops warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storing & Reheating Crispy Amish Cinnamon Flop – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 1 day.
Freezing Crispy Amish Cinnamon Flop – Better Than Takeout
Freeze cooked flops for up to 2 months. Reheat in the oven at 350°F until warmed through.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F until warmed through, about 10 minutes. Microwave: Reheat in the microwave for 30 seconds to 1 minute, until warmed through.
Recipe Notes
- Chef tip: For a fun twist, try adding 1/2 cup of berries or chocolate chips to the batter.
- Best substitution: For a gluten-free version, substitute the flour with 1/2 cup of gluten-free all-purpose flour and 1/2 cup of gluten-free cornstarch.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your flops are burning, try reducing the heat and cooking them a little longer on the first side.
Want to level up this recipe?
High-quality non-stick skillet — Even cooking and easy cleanup → Check price on Amazon
Crispy Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp butter, melted
Seasonings
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
Optional Toppings
- Fresh berries
- Whipped cream
- Chopped nuts
Instructions
- Step 1: In a large bowl, whisk together eggs, milk, flour, cornstarch, sugar, baking powder, cinnamon, salt, and melted butter until smooth.
- Step 2: Heat a large non-stick skillet over medium heat. Lightly grease with cooking spray or butter.
- Step 3: Pour 1/4 cup of batter into the skillet for each flop. Cook until golden brown and crispy, about 2-3 minutes per side.
- Step 4: Transfer to a plate and dust with powdered sugar. Serve with maple syrup and your choice of toppings.
Notes
- Chef tip: For a fun twist, try adding 1/2 cup of berries or chocolate chips to the batter.
- Best substitution: For a gluten-free version, substitute the flour with 1/2 cup of gluten-free all-purpose flour and 1/2 cup of gluten-free cornstarch.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
- Scaling: This recipe can easily be doubled or tripled to serve a crowd.
- Troubleshooting: If your flops are burning, try reducing the heat and cooking them a little longer on the first side.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked flops for up to 2 months. Reheat in the oven at 350°F until warmed through.
- Oven reheat: Reheat in the oven at 350°F until warmed through, about 10 minutes.
- Microwave reheat: Reheat in the microwave for 30 seconds to 1 minute, until warmed through.
- Make ahead: The batter can be made ahead and stored in the fridge for up to 1 day.
Nutrition Per Serving
- Calories: 350
- Protein: 15g
- Fat: 14g
- Carbs: 38g
- Fiber: 1g
- Sugar: 12g
- Sodium: 450mg
- Cholesterol: 210mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, the batter can be made ahead and stored in the fridge for up to 1 day.
If your flops are soggy, try using less batter and cooking them a little longer.
Yes, cook at 375°F for 4-5 minutes per side.
For a gluten-free version, substitute the flour with 1/2 cup of gluten-free all-purpose flour and 1/2 cup of gluten-free cornstarch.
Yes, freeze cooked flops for up to 2 months. Reheat in the oven at 350°F until warmed through.
A Warm Final Note
I can’t wait for you to try Crispy Amish Cinnamon Flop – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
