These pancakes are extra light and tender. Cinnamon is such a rich and heady aromatic, I wanted to be sure these wouldn’t feel too heavy or cloying. I like Penzey’s Apple Pie Spice in this recipe because it has a lot of depth and warmth. I top these pancakes with warm maple syrup that I stir about a teaspoon of cinnamon and a little butter into. These particular pancakes make excellent leftovers and can be reheated on a school day in the toaster — Just let them cool completely, wrap in foil and store in the fridge up to three days.
1.5 cups flour, sifted (I use King Arthur All Purpose for this)
3.5 teaspoons baking powder
2 to 3 teaspoons cinnamon or Penzey’s Apple Pie Spice
2 tablespoons brown sugar, tightly packed
1/2 teaspoon salt
3/4 cup milk
1 cup sour cream
1 teaspoons vanilla (Penzeys Double-Strength is wonderful)
3 tablespoons butter, melted
Combine dry ingredients in a large mixing bowl and stir well to combine.
Combine wet ingredients, except for butter, and mix well.
Lightly mix wet ingredients by pouring into dry ingredients, stirring/folding butter in last. Let stand for 5 minutes. The batter will be thick but airy. Pour by 1/3 cup-fulls onto 325° griddle. Flip pancakes when a few bubbles have come to the surface or lifting an edge gently shows a nice golden-amber color. Only flip once. Keep warm on cookie sheet in low oven. Serve with warm maple syrup; whipped cream and cinnamon sprinkling optional… but very worth it.