Ingredients:

  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil

Instructions:

  1. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon until combined.
  2. In a medium bowl, beat the egg, then whisk in the buttermilk, melted butter, maple syrup, and vanilla extract.
  3. Pour the wet ingredients into the dry. Stir with a whisk or spoon until just combined; stop as soon as flour streaks disappear to avoid over-mixing.
  4. Heat a skillet over medium heat. Test readiness by dropping a small droplet of water on the surface; it should dance and sizzle immediately.
  5. Lightly grease the pan with vegetable oil or butter.
  6. Pour 1/4 cup of batter for each pancake, ensuring the pan is not crowded.
  7. Cook for 2–3 minutes until bubbles form on the surface and edges look set and matte.
  8. Flip gently with a spatula and cook for another 1–2 minutes until golden brown and the pancake springs back when pressed.