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RECIPE
7 INGREDIENTS6 STEPS10MIN

Cinnamon Buttermilk Pancakes

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These delicious, fluffy Cinnamon Buttermilk Pancakes make for a quick, decadent breakfast without too much work.
10MIN
Total Time

Cooking with Tovia

Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 Tbsp
Baking Powder
1/2 tsp
1/2 tsp
Ground Cinnamon
1 cup
Buttermilk
2 Tbsp
Butter , melted
1
Egg , beaten

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Nutrition Per Serving

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CALORIES
215
FAT
9.6 g
PROTEIN
6.6 g
CARBS
25.3 g

Cooking Instructions

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Step 1
Into a mixing bowl, add All-Purpose Flour (1 cup), Baking Powder (2 teaspoon), Salt (1/2 teaspoon), and Ground Cinnamon (1/2 teaspoon). Whisk to combine.
Step 2
Create a well in the center of the dry ingredients. Add the Buttermilk (1 cup) and beaten Egg (1). Whisk until smooth.
Step 3
Add melted Butter (2 tablespoon). Mix to combine.
Step 4
Grease a skillet with oil of choice, then place it over medium-high heat. Ladle in some of the pancake batter. Cook until you see air bubbles forming.
Step 5
Flip and cook for another 1 minute and 30 seconds. Repeat with remaining batter.
Step 6
Serve with toppings of your choice.

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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
9.6 g
12%
Saturated Fat
5.4 g
27%
Trans Fat
0.0 g
--
Cholesterol
68.4 mg
23%
Carbohydrates
25.3 g
9%
Fiber
0.9 g
3%
Sugars
3.1 g
--
Protein
6.6 g
13%
Sodium
589.1 mg
26%
Vitamin D
1.0 µg
5%
Calcium
149.4 mg
11%
Iron
1.6 mg
9%
Potassium
133.6 mg
3%
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