Crispy Amish Cinnamon Flop – Better Than Takeout
Crispy Amish Cinnamon Flop – the best 20-minute restaurant version you can make at home. After making this many times, I discovered the trick to a perfect golden crust is high heat and not overmixing the batter. The result is a fresh, crispy, and irresistible treat that’s better than takeout. If you love recipes like this, you’ll also enjoy One-Pot Honey BBQ Sausage Pasta and Beef Stir Fry with Vegetables.
Why This Crispy Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Golden crispy crust
- Melty, gooey center
- Better than takeout taste
- Ready in just 20 minutes
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.
- all-purpose flour
- milk
- eggs
- granulated sugar
- cinnamon
- baking powder
- salt
- vegetable oil
- powdered sugar
- cinnamon
- sugar
- salt
- Optional: mixed berries
- Optional: whipped cream
- Optional: maple syrup
📝 Ingredient Notes
- milk: You can use any kind of milk, but whole milk or buttermilk will give the best results.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for a perfect golden crust → See on Amazon
- Whisk — Prevents lumps and ensures a smooth batter → See on Amazon
How to Make Crispy Amish Cinnamon Flop – Better Than Takeout
- Step 1: In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
- Step 2: Make a well in the center and add milk, eggs, and vegetable oil. Mix until just combined, being careful not to overmix.
- Step 3: Heat a large cast iron skillet over medium-high heat. Add vegetable oil to coat the bottom of the skillet.
- Step 4: Pour the batter into the skillet, spreading it out evenly. Cook until the edges are set and the top is bubbly, about 3-4 minutes.
- Step 5: Carefully flip the flop using a spatula and cook the other side until golden brown, about 2-3 minutes more.
- Step 6: Transfer the flop to a plate, dust with powdered sugar, and serve with mixed berries or your favorite toppings.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop – Better Than Takeout
- Common mistake and fix: Don't overmix the batter. Overmixing can result in a tough, rubbery flop. Mix until just combined.
- Pro tip: For a crispier crust, let the batter rest for 5 minutes before cooking.
- Pro tip: To make the flop ahead of time, prepare the batter and refrigerate for up to 24 hours. Cook as directed when ready to serve.
Storing & Reheating Crispy Amish Cinnamon Flop – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover flop in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and refrigerated for up to 24 hours.
Freezing Crispy Amish Cinnamon Flop – Better Than Takeout
Freezing is not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Instead of milk, you can use buttermilk or a dairy-free alternative like almond milk.
- Make-ahead: Prepare the batter and refrigerate for up to 24 hours. Cook as directed when ready to serve.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the flop is not cooking evenly, try adjusting the heat or using a different pan.
Want to level up this recipe?
Cast iron skillet — Even heat distribution for a perfect golden crust that's better than takeout → Check price on Amazon
Crispy Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- all-purpose flour
- milk
- eggs
- granulated sugar
- cinnamon
- baking powder
- salt
- vegetable oil
- powdered sugar
Seasonings
- cinnamon
- sugar
- salt
Optional Toppings
- mixed berries
- whipped cream
- maple syrup
Instructions
- Step 1: In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
- Step 2: Make a well in the center and add milk, eggs, and vegetable oil. Mix until just combined, being careful not to overmix.
- Step 3: Heat a large cast iron skillet over medium-high heat. Add vegetable oil to coat the bottom of the skillet.
- Step 4: Pour the batter into the skillet, spreading it out evenly. Cook until the edges are set and the top is bubbly, about 3-4 minutes.
- Step 5: Carefully flip the flop using a spatula and cook the other side until golden brown, about 2-3 minutes more.
- Step 6: Transfer the flop to a plate, dust with powdered sugar, and serve with mixed berries or your favorite toppings.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: Instead of milk, you can use buttermilk or a dairy-free alternative like almond milk.
- Make-ahead: Prepare the batter and refrigerate for up to 24 hours. Cook as directed when ready to serve.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the flop is not cooking evenly, try adjusting the heat or using a different pan.
Storage
- Fridge: Store leftover flop in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this recipe.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through.
- Make ahead: The batter can be made ahead of time and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 8g
- Fat: 12g
- Carbs: 50g
- Fiber: 1g
- Sugar: 20g
- Sodium: 250mg
- Cholesterol: 95mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, you can prepare the batter and refrigerate for up to 24 hours. Cook as directed when ready to serve.
Overcooking can cause the flop to become dry. Reduce the cooking time or check the temperature of your skillet to prevent this.
While you can try cooking the flop in the air fryer, the texture and taste may not be the same as cooking in a skillet.
You can use buttermilk or a dairy-free alternative like almond milk.
Yes, this recipe tastes better than takeout and is ready in just 20 minutes.
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!
