Fluffy, cinnamon-sugar layered pancakes with crispy edges and buttery sweetness, perfect for breakfast or dessert.
# Components:
→ Batter
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/3 cup granulated sugar
06 - 1 teaspoon ground cinnamon
07 - 2 large eggs
08 - 1 1/4 cups whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1 teaspoon vanilla extract
→ Cinnamon Sugar Coating
11 - 1/2 cup granulated sugar
12 - 2 teaspoons ground cinnamon
13 - 1/4 cup unsalted butter, melted
# Directions:
01 - In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and ground cinnamon until evenly distributed.
02 - In a separate bowl, beat the eggs with whole milk, melted unsalted butter, and vanilla extract until completely combined.
03 - Pour the wet ingredients into the dry mixture and gently stir until just incorporated; avoid overmixing to preserve fluffiness—some small lumps may remain.
04 - Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or nonstick spray.
05 - Using a 1/4 cup measure, portion batter onto the skillet. Cook until bubbles appear on the surface and edges are slightly set, approximately 2 to 3 minutes. Flip and continue cooking for 1 to 2 minutes until golden brown and thoroughly cooked. Repeat for the remaining batter.
06 - While pancakes are warm, brush each piece with melted butter and coat generously with cinnamon-sugar, ensuring even coverage on both sides.
07 - Arrange pancakes in a stack and, if desired, sprinkle with additional cinnamon-sugar before immediate serving.
