Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup powdered sugar (for icing)
- 1 tablespoon vanilla extract (for icing)
- 2 tablespoons milk (for icing)
Instructions
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, and ground cinnamon.
- In another bowl, whisk together the milk, egg, and melted butter, then mix into the dry ingredients until incorporated.
- On a preheated griddle over medium heat, pour batter and drizzle with brown sugar and cinnamon mixture as they cook.
- Make the icing by mixing powdered sugar, vanilla extract, and milk until smooth, then drizzle over pancakes before serving.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for a month.
- For a twist, serve with fresh berries or whipped cream.
- Use whole wheat or gluten-free flour as a substitute for all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg