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Cinnamon Pancakes

Original recipe

• The Pancake Princess - Fluffy Cinnamon Pancakes

Ingredients

• 1 cup all-purpose flour 120g
• 1/2 cup powdered sugar 60g
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp kosher salt
• 2/3 cup buttermilk, room temperature (full-fat preferred; nonfat will also work) 152g
• 1 large egg, at room temperature 50g
• 2 tbsp unsalted butter, melted and cooled slightly 28g

Instructions

1. In a large bowl, whisk together all dry ingredients (flour through salt) until well combined. Create a well and pour in the milk and egg. Beat until combined, then incorporate the dry ingredients until you have a lumpy batter with a few streaks. Lastly, add the butter and stir until batter is fully incorporated.
2. In the meantime, heat a pan over medium-low heat. Lightly grease the pan and increase heat to medium. Pour batter into pan 1/4 cup or less at a time. Batter should be extremely thick and hard to pour; they should cook about 2-3 minutes on the first side and 1-2 minutes after flipping.
3. Serve right away or place finished pancakes in a 200 F oven to keep warm.

Notes

• If you don’t have buttermilk on hand, any type of milk (preferably whole milk) will also work!