Cinnamon Pancakes topped with Epicurean Butter Cinnamon & Brown Sugar Flavored Butter

Cinnamon Pancakes

Prep time
10 min
Cook time
20 min
Servings
10-12 pancakes
Difficulty
easy

Ingredients

  • 1 (3.5 oz.) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, divided 
  • 2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 3 tsp. baking powder
  • ¼ tsp baking soda
  • ½ tsp. salt
  • 1 ¾ cups milk
  • 1 egg
  • maple syrup, fresh berries and/or sliced bananas, powdered sugar, for serving

This Recipe calls for

Cinnamon & Brown Sugar Butter
Cinnamon & Brown Sugar Butter
3.5 oz tub
$4.99
-
1
+

About

Fluffy, scratch-made cinnamon pancakes topped with fresh berries, warm maple syrup, and powdered sugar. Mmmm.

Instructions

  1. Melt 4 tablespoons of Epicurean Butter Cinnamon & Brown Sugar Flavored Butter in the microwave or small saucepan on the stovetop. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together milk, melted butter, and egg.
  4. Whisk wet ingredients into the dry ingredients, just until combined, a few lumps are fine.
  5. Heat a non-stick skillet over medium heat.
  6. Add ¼ cup of batter and cook until bottom of pancake is golden brown. Flip and cook the other side.
  7. Transfer to a plate and keep in a warm oven as you cook the other pancakes.
  8. To serve, top pancakes with remaining Epicurean Butter Cinnamon & Brown Sugar Flavored Butter and fresh berries, drizzle with warm maple syrup, and finish with a dusting of powdered sugar.