Cinnamon Buttermilk Pancakes

Let's Begin!

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
• In a separate medium-sized bowl, whisk together buttermilk, cinnamon, eggs, vanilla extract, and paste.
• Slowly drizzle melted butter into the wet ingredients while whisking, stirring until well combined (it’s okay if the butter separates and curdles).
• Pour the wet ingredients into the dry ingredients and gently stir until just combined (don’t over-mix)
• Heat a non-stick skillet over medium-low heat and spray with cooking spray or lightly brush with butter.
• Allow the skillet to preheat for about 5 minutes.
• Pour ⅔ cup of batter per pancake onto the skillet.
• Cook the pancake until the edges appear cooked and bubbles in the batter begin to burst.
• Carefully flip the pancake using a spatula and continue to cook for several more minutes until golden brown.
• Repeat with the remaining batter, spraying or brushing the pan between each batch.
• Serve the pancakes warm, topped with butter and maple syrup, or whipped cream and strawberries.