Ingredients: – 1 1/2 cups all-purpose flour – 2 tablespoons granulated sugar – 1 tablespoon baking powder – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1 cup milk
– 2 large egg – 2 tablespoons unsalted butter, melted – 1 teaspoon vanilla extract For the Cinnamon Sugar Topping: – 1/4 cup granulated sugar – 1 tablespoon ground cinnamon – Butter for serving – Maple syrup for serving
Prepare the Batter: – In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon until well combined.
Mix Wet Ingredients: – In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth and combined.
Combine Wet and Dry Ingredients: – Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
Cook the Pancakes: – Heat a non-stick skillet or griddle over medium heat. Lightly grease the skillet with butter or cooking spray. - Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and Cook: – Carefully flip the pancakes with a spatula and cook on the other side until golden brown, about 1-2 minutes more.
Prepare the Cinnamon Sugar Topping: – In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon sugar topping.
Stack and Serve: – Once all the pancakes are cooked, stack them on a serving plate. Sprinkle each pancake with the cinnamon sugar topping, layering it between each pancake in the stack. – Serve the Cinn-A-Stack pancakes hot, with a pat of butter and a generous drizzle of maple syrup.