1. Whisk the brown sugar, butter and cinnamon together in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.
2. Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
3. Whisk egg, buttermilk, oil and vanilla in a separate medium bowl.
4. Whisk the wet mixture into the dry mixture, just until combined. Let stand for 10 minutes.
5. Heat a large non-stick skillet or griddle over medium heat.
6. Coat the pan with cooking spray.
7. Add 1/4 cup of your batter per pancake to the pan.
8. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top.
9. Cook until the edges start to dry, about 3 minutes.
10. Flip and cook until set, about 3 minutes more.
11. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary.
12. Wipe the pan and coat with cooking spray between batches, if necessary.
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Directions
1. Whisk the brown sugar, butter and cinnamon together in a small bowl. Transfer to a sealable plastic bag and snip the corner off. Let stand at room temperature to firm up a little.
2. Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
3. Whisk egg, buttermilk, oil and vanilla in a separate medium bowl.
4. Whisk the wet mixture into the dry mixture, just until combined. Let stand for 10 minutes.
5. Heat a large non-stick skillet or griddle over medium heat.
6. Coat the pan with cooking spray.
7. Add 1/4 cup of your batter per pancake to the pan.
8. Squeeze the plastic bag to pipe a swirl of the cinnamon-sugar mixture on top.
9. Cook until the edges start to dry, about 3 minutes.
10. Flip and cook until set, about 3 minutes more.
11. Repeat with the remaining batter and cinnamon mixture, working in batches if necessary.
12. Wipe the pan and coat with cooking spray between batches, if necessary.