Maple Cinnamon Pancakes

Ingredients

• 1.25 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon ((or use up to 3/4 - 1 teaspoon if you like really cinnamony pancakes!))
• 1/4 teaspoon ground nutmeg
• 1 cup milk ((any kind - cow's or plant milk))
• 1 egg
• 3 tablespoons maple syrup ((or use 2 tablespoons for less sweet pancakes))
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla exract
• butter or oil (for greasing the pan)

Instructions

1. 1

   In a large bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, and nutmeg.

2. 2

   In a medium bowl, whisk together the wet ingredients (milk, egg, maple syrup, oil, vanilla extract) until well combined.

3. 3

   Pour the wet ingredients into the dry ingredients and whisk together until no lumps remain and everything is just incorporated. Do not overmix to a completely smooth mixture. Let the batter rest for 5 minutes (use this time to clean up the ingredients).

4. 4

   Preheat a large pan or griddle over medium to medium-low heat. Grease with butter or brush or spray with vegetable oil. Ladle about ¼ cup of the pancake batter into the pan (I love using a squeeze-release ice cream scoop for this!). Cook for about 1 ½ minutes, or until small bubbles form on top and the bottom is golden brown. Use a spatula to flip the pancake and cook for 30 seconds - 1 minute on the other side, or until the pancake rises and is fully cooked. Repeat until all pancakes are cooked. Serve warm with maple syrup or your favorite pancake toppings.