These delicious pancakes are cakey with a hint of cinnamon--possibly the fluffiest and thickest you'll ever have. Make these in under 20 minutes! Yields about 6 medium pancakes.
Ingredients
1cupall-purpose flour120g
1/2cuppowdered sugar60g
2tspbaking powder
1/2tspcinnamon
1/4tsp kosher salt
2/3cupbuttermilk, room temperature (full-fat preferred; nonfat will also work)152g
1 large egg, at room temperature50g
2tbspunsalted butter, melted and cooled slightly28g
Instructions
In a large bowl, whisk together all dry ingredients (flour through salt) until well combined. Create a well and pour in the milk and egg. Beat until combined, then incorporate the dry ingredients until you have a lumpy batter with a few streaks. Lastly, add the butter and stir until batter is fully incorporated.
In the meantime, heat a pan over medium-low heat. Lightly grease the pan and increase heat to medium. Pour batter into pan 1/4 cup or less at a time. Batter should be extremely thick and hard to pour; they should cook about 2-3 minutes on the first side and 1-2 minutes after flipping.
Serve right away or place finished pancakes in a 200 F oven to keep warm.
Notes
If you don't have buttermilk on hand, any type of milk (preferably whole milk) will also work!