Cinnamon Pancakes

Prep time

10 min

Cook time

20 min

Servings

10-12 pancakes

Difficulty

easy

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

Cinnamon & Brown Sugar Butter

3.5 oz tub

$4.99

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

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

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