Cinnamon Crunch Pancakes
Indulge in breakfast bliss with our Cinnamon Crunch Pancakes creation. This recipe celebrates the perfect combination of fluffy pancakes and a crispy cinnamon sugar topping. Whether you enjoy them with a drizzle of maple syrup or a dollop of whipped cream, these pancakes are a breakfast delight.
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/2 cup cornflakes cereal, crushed
In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
In a separate bowl, combine the granulated sugar, brown sugar, and ground cinnamon.
Stir in the melted butter until the mixture forms a crumbly topping.
Gently fold in the crushed cornflakes cereal.
Heat a griddle or non-stick skillet over medium heat and grease it with a little butter or oil.
Pour 1/4 cup portions of pancake batter onto the griddle.
Immediately sprinkle each pancake with a generous spoonful of the cinnamon crunch topping.
Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side.
Serve the Cinnamon Crunch Pancakes with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of powdered sugar. These pancakes offer the perfect balance of fluffy texture and sweet, cinnamon crunch, making them a breakfast sensation.