Fluffy, scratch-made cinnamon pancakes topped with fresh berries, warm maple syrup, and powdered sugar. Mmmm.
1 (3.5 oz) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, divided
2 cups all-purpose flour
2 Tbsp sugar
3 tsp baking powder
¼ tsp baking soda
½ tsp salt
1¾ cups milk
maple syrup, fresh berries and/or sliced bananas, powdered sugar, for serving
Melt 4 tablespoons of Cinnamon & Brown Sugar Flavored Butter in the microwave or small saucepan on the stovetop. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together milk, melted butter, and egg.
Whisk wet ingredients into the dry ingredients, just until combined, a few lumps are fine.
Heat a non-stick skillet over medium heat.
Add ¼ cup of batter and cook until bottom of pancake is golden brown. Flip and cook the other side.
Transfer to a plate and keep in a warm oven as you cook the other pancakes.
To serve, top pancakes with remaining Cinnamon & Brown Sugar Flavored Butter and fresh berries, drizzle with warm maple syrup, and finish with a dusting of powdered sugar.