CINNAMON PANCAKES

Fluffy cinnamon pancakes made with warm spices and served with homemade cinnamon syrup and creamy cinnamon vanilla butter. An extra-special breakfast that's perfect for cozy weekend mornings!

Course Breads, Breakfast

Cuisine American, New American

Keyword breakfast, brunch, vegetarian

Prep Time 15

Cook Time 15

Servings

Calories 189kcal

Author Luci Petlack

Ingredients

¾ cup milk any variety
1 large egg
1 cup all-purpose flour
1 tablespoon brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
Butter for the skillet or griddle

Cinnamon Vanilla Butter

½ cup butter softened
2 tablespoon powdered sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
pinch salt

Instructions

Add the milk and egg to a blender. Purée on high for 15 seconds, until frothy. Add the flour, brown sugar, baking powder, cinnamon, and salt. Purée on high for about 30 seconds, until the batter is smooth and frothy.
Heat a large skillet or griddle over medium heat and add enough butter to lightly coat the surface. Pour the batter into 3- to 4-inch pancakes. Cook for 2 to 3 minutes, until bubbles form across the surface, the edges look set, and the bottoms are golden brown. Flip and cook for another 1 to 2 minutes, until the second side is golden brown and the pancakes are cooked through.
Serve the pancakes warm with cinnamon vanilla butter and cinnamon syrup.

Cinnamon Vanilla Butter

To make the cinnamon vanilla butter, add the softened butter, powdered sugar, cinnamon, vanilla, and salt to a small food processor. Blend until smooth and creamy.

Nutrition