fluffy cinnamon nutmeg pancakes (Printable Version)
Fluffy pancakes with cinnamon, nutmeg, powdered sugar, and maple syrup for a cozy breakfast treat.
# Ingredients Required:
→ Wet Ingredients
01 -
473 ml whole milk
02 -
57 g unsalted butter, melted
03 -
60 ml pure maple syrup, plus extra for serving
04 -
2 large eggs
05 -
5 ml pure vanilla extract
→ Dry Ingredients
06 -
375 g all-purpose flour
07 -
14 g baking powder
08 -
2.5 g ground cinnamon
09 -
3 g kosher salt
10 -
0.6 g ground nutmeg
→ Garnish
11 -
15 g powdered sugar
# Guide to Cooking:
01 -
Whisk whole milk, melted butter, maple syrup, eggs, and vanilla extract in a large bowl until evenly combined.
02 -
In a separate bowl, sift together all-purpose flour, baking powder, cinnamon, salt, and nutmeg.
03 -
Add the dry ingredients to the wet mixture and gently fold with a whisk or spatula until just combined; small lumps are acceptable to avoid overmixing.
04 -
Preheat a griddle or nonstick skillet over medium-low heat and lightly grease with butter or cooking spray.
05 -
Using a 60 ml scoop, pour batter onto the griddle. Cook each pancake for 2 to 3 minutes until bubbles form on the surface and edges are set. Flip and cook an additional 1 to 2 minutes until golden brown.
06 -
Transfer cooked pancakes to a baking sheet and keep warm in an oven set to 93°C (200°F) if necessary while finishing remaining batter.
07 -
Plate the pancakes, dust with powdered sugar, and drizzle with warm maple syrup. Serve promptly for optimal texture and flavor.
# Extra Suggestions:
01 -
For a citrus twist, incorporate a splash of fresh orange juice or grated zest into the batter.
02 -
Consume immediately for best texture; leftovers reheat well in a toaster or microwave.