Blend dry ingredients: using a medium-sized bowl, whisk together flour, sugar, cinnamon, baking powder, and baking soda until well blended.
Combine with wet ingredients: add in remaining ingredients (eggs, milk, vanilla, and melted butter) and stir everything together using a fork or whisk just until well combined with no big lumps of flour remaining (a few small lumps are okay).
Rest batter and preheat pan: allow the batter to sit and thicken slightly for 5 minutes while you preheat your pan or griddle over medium-high heat.
Grease and portion: lightly grease your pan/griddle, and turn the heat down to medium-low once your pan is fully heated. Pour a scant ¼ cup of batter onto the surface for each pancake, spreading the batter out as needed (this will make about a 4” pancake). Be careful your heat isn’t too high because the sugar in this batter causes these pancakes to brown faster than most.
Flip and cook until golden: cook each pancake for 1-2 minutes on each side until golden-brown, flipping over only once the top edges look set and matte, and the tops start to bubble and lose their shine.
Repeat until you have a stack: repeat this process with all remaining batter.
Share and enjoy! Serve warm topped with butter, maple syrup, and fresh berries (or whatever other tasty toppings your heart desires) and enjoy this delicious breakfast mash up!
Notes
*1Can I use buttermilk? Because this recipe is going for that sweet, eggy, warmly spiced flavor profile, I found traditional whole, 2%, or skim milk provided the truest “French toast” flavor.That said, if you only have buttermilk or just love that slight acidity the buttermilk brings to pancakes, feel free to use it in this recipe.
Cooking for a crowd? You can feel free to double or triple this recipe to keep your pancake stack growing sky-high and feed as many people as you like.
Keep em' warm: if you’re making a bigger batch of pancakes, you can preheat your oven for 5-10 minutes to 200°F. Then turn the oven off when you start mixing your batter, and as you finish cooking your pancakes, you can put them on a wire rack on a baking sheet in the oven to keep them warm for service. But make sure you’re oven isn’t too hot or it’ll dry them out!
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow