Warm, fluffy and packed with warm cinnamon and sweet brown sugar, these pancake are a breakfast year round.
This recipe is a slight variation on My Favorite Buttermilk Pancake Recipe. You can add banana slices, apple chunks or blueberries, which all go exceptionally well with cinnamon and brown sugar!
Cinnamon & Brown Sugar Pancakes
Yield: 8 pancakes (or 16 silver dollar pancakes)
Ingredients
- 3/4 cup whole milk plus 1 tablespoon white vinegar (or 3/4 cup buttermilk)
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, blueberries, or mix-in of your choice (optional)
- non-stick spray or butter for griddle/pan
Directions
Place a non-stick skillet over medium-low heat.
Combine milk and vinegar in a measuring cup. Stir and let sit 5 minutes to create a buttermilk substitute.
Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a small bowl and gently whisk to combine.
Whisk melted butter or oil, egg and vanilla into milk mixture. Pour the flour mixture into the milk mixture and gently whisk until just combine. The batter should be thick and slightly lumpy. Do not over beat the batter, this will result in tough, dense pancakes. The gently whisked, lumpy batter will yield light and fluffy pancakes. Let batter sit about 5-10 minutes (This will help the acidity from the vinegar or buttermilk react with baking soda for leavening, to help give your pancakes their soft, airy height).
Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes (shown), or 1/4 cup batter for larger pancakes.
Gently press in any additions (chocolate chips, blueberries, etc.) on to the tops of the pancakes.
Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook, about 1 minute. Repeat with the remaining batter. Serve warm with butter and syrup.
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Chocolate chips anyone? You can create just about any flavor with this recipe using toppings of your choice. Try them with whole wheat flour and blueberries for a healthy alternative.
