Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1/4 cup brown sugar
- Maple syrup for serving
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine buttermilk, egg, melted butter, and vanilla. Mix well and pour into dry ingredients. Stir until just combined.
- In a small bowl, mix brown sugar and cinnamon.
- Heat a griddle or non-stick skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter onto the griddle. Swirl the cinnamon sugar mixture on top of the pancake batter before flipping.
- Cook until bubbles form and the edges are set, then flip and cook until golden brown.
- Serve warm with maple syrup drizzled on top.
Notes
For consistent sizes, use a ladle or 1/4-cup measure. Keep the griddle at medium heat for even cooking. Cooked pancakes can be stored in the refrigerator for up to three days or frozen for two months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 290
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg