I love cinnamon. I love pancakes. So I smooshed the two together and out came these amazing cinnamon pancakes–perfect for starting your weekend right! 

Ingredients

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

Directions

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

www.feedburner.google.com/adorkablerecipes