Cinnamon Brown Sugar Mini Pancakes and Syrup
Oh, we’re getting into serious breakfast territory now. These Cinnamon Brown Sugar Mini Pancakes with Syrup are cute, bite-sized, and loaded with flavor. Perfect for stacking, dipping, or just demolishing in one go.
These mini pancakes are warm, fluffy, and packed with cinnamon-brown sugar goodness. Who needs a boring breakfast when you can have pancakes that taste like dessert?
Ingredients
- 2 C. Buttermilk pancake mix
- 4 Tbsp. Cinnamon Better Butter + 2 Tbsp. for cooking
- Syrup to taste
- Optional: Fresh fruit for topping like blueberries or raspberries
Directions
- Prepare the Batter – Follow the directions on the pancake mix box. Pour the batter into a squeeze bottle with a standard tip for easy control.
- Heat the Skillet – Place a large non-stick skillet over medium heat. Add a small amount of Cinnamon Better Butter to the pan to prevent sticking.
- Cook Mini Pancakes – Working in batches, squeeze the batter into the skillet, making 1-inch rounds. Let the pancakes cook until bubbles form on the surface, then flip and cook until the other side is golden brown.
- Serve – Divide the mini pancakes among 4 bowls. Top each with an extra tablespoon of Cinnamon Better Butter and drizzle with syrup. Add fresh fruit, if desired.
Enjoy these mini pancakes warm, with each bite melting in buttery cinnamon goodness!
