There’s nothing quite like a stack of golden-brown pancakes to make a morning feel special. This recipe combines a simple, fluffy pancake base with a rich cinnamon brown sugar butter and pure maple syrup for a truly indulgent breakfast experience.
Whether you’re cooking for a lazy weekend brunch or want to surprise the family on a weekday, these pancakes come together quickly with pantry staples. The cinnamon butter adds a warm, sweet finish that takes ordinary pancakes to the next level.
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Recipe details
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Ingredients
Instructions
- Heat a skillet or griddle over medium-high heat (or to 375°F). Grease with nonstick spray, butter or oil. The surface is ready when a few drops of water dance and sizzle.
- In a large bowl, whisk together 1⅔ cups pancake mix, 1 cup milk and 1 egg until smooth. Do not overmix; a few lumps are fine.
- Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and the edges look dry, then flip. Cook until golden brown, about 1 minute more.
- Serve the pancakes hot, topped with the cinnamon brown sugar butter and a generous drizzle of maple syrup.
Recipe Tips
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
If you don’t have cinnamon brown sugar butter, mix 3 tablespoons softened butter with 1 tablespoon brown sugar and ½ teaspoon cinnamon.
Keep cooked pancakes warm in a 200°F oven while you finish the batch.
FAQ
Can I use a different type of milk?
Yes, any milk (dairy or plant-based) works well. Just keep the amount the same.
How do I store leftover pancakes?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
Can I make the cinnamon butter ahead of time?
Absolutely. Prepare it up to a week in advance and keep it refrigerated. Let it soften before serving.
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