World’s best pancake
World’s best pancake is a easy American recipe that serves 4. 660 calories per serving. Recipe by Jordan Howlett on YouTube.
Prep: 10 min | Cook: 12 min | Total: 30 min
Cost: $2.02 total, $0.51 per serving
Ingredients
- 1 Egg (large, room temperature)
- 1.25 cup Milk (whole milk, room temperature)
- 0.25 cup Vegetable Oil (canola or any neutral oil)
- 1.5 cup All-Purpose Flour (sifted)
- 2 tsp Baking Powder
- 1 tbsp Granulated Sugar (for batter)
- 4 tbsp Unsalted Butter (softened, for cinnamon sugar)
- 0.25 cup Granulated Sugar (for cinnamon sugar)
- 2 tsp Ground Cinnamon
- 2 cup Powdered Sugar (for icing)
- 1.5 tbsp Milk (for icing, add more if needed for consistency)
Instructions
Make the Pancake Batter
In a mixing bowl whisk together the egg, milk, and vegetable oil. Add the sifted flour, baking powder, and 1 tbsp granulated sugar. Whisk until the batter is smooth with no lumps.
Time: PT5M
Prepare Cinnamon Sugar Mixture
In a small bowl combine the softened butter, ¼ cup granulated sugar, and 2 tsp ground cinnamon. Stir in 1 tbsp of the pancake batter to create a smooth paste.
Time: PT3M
Make the Icing
In another small bowl whisk together 2 cups powdered sugar and 1½ tbsp milk until smooth. Add a little more milk if the glaze is too thick.
Time: PT2M
Heat the Skillet
Place the skillet over medium heat and add a thin layer of butter. Allow the butter to melt and sizzle, coating the surface evenly.
Time: PT2M
Temperature: Medium heat
Cook the Pancakes with Cinnamon Sugar
Pour a ladleful of batter onto the hot skillet. Cover the pan with its lid and watch for bubbles forming on the surface (about 30‑45 seconds). Once bubbles appear, spoon the cinnamon‑sugar butter mixture onto the center of the pancake, then replace the lid and let it steam for 4‑5 minutes until the pancake is cooked through and the topping is caramelized.
Time: PT5M
Temperature: Medium heat
Finish and Serve
Transfer the cooked pancakes to a plate, drizzle or spread the prepared icing over the top, and serve immediately while warm.
Time: PT1M
Nutrition Facts
- Calories
- 660
- Protein
- 12g
- Carbohydrates
- 90g
- Fat
- 25g
- Fiber
- 2g
Dietary info: Vegetarian
Allergens: Egg, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
- Instead of Milk: Almond milk, Soy milk
- Instead of Vegetable Oil: Melted butter, Coconut oil
- Instead of All-Purpose Flour: Whole wheat flour (use 1 cup + 2 tbsp extra liquid)
- Instead of Baking Powder: Baking soda + cream of tartar (1/2 tsp + 1 tsp)
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Unsalted Butter: Margarine, Coconut oil (solid)
- Instead of Granulated Sugar: Brown sugar (light)
- Instead of Ground Cinnamon: Ground nutmeg (1 tsp)
- Instead of Powdered Sugar: Confectioners' sugar
- Instead of Milk: Water, Plant‑based milk
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Cups
- Measuring Spoons
- Skillet
- Spatula
- Lid (fits skillet)
- Small Bowl
Critical Steps — Do Not Skip
- Whisk the batter until smooth; lumps will affect texture.
- Add the cinnamon‑sugar butter mixture only after bubbles appear.
- Cover the skillet to steam the pancake for the final 4‑5 minutes.
Chef Tips from the Video
- Use room‑temperature milk and egg for a smoother batter.
- A thin layer of butter in the pan creates a crispy edge that contrasts with the soft interior.
- For extra flavor, add a pinch of vanilla extract to the batter.
Troubleshooting
Pancakes are dense and not fluffy.
Make sure the baking powder is fresh and do not over‑mix the batter; a few lumps are okay.
Cinnamon‑sugar topping burns before the pancake cooks through.
Reduce the heat slightly after adding the butter mixture and keep the skillet covered to trap steam.
Icing is too thick.
Add a few more drops of milk, whisking until the desired drizzle consistency is reached.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet.
Freezer: Freeze individually wrapped pancakes for up to 1 month. Thaw and reheat in a toaster or skillet.
Room temperature: Best eaten fresh; can sit out for up to 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 30 minutes ahead and kept covered in the fridge.
- Cinnamon‑sugar butter can be made a day ahead and stored in the refrigerator.
- Icing can be whisked ahead; add a splash of milk before serving if it thickens.
Frequently Asked Questions
What is the cultural significance and history of sweet cinnamon‑sugar pancakes in American breakfast cuisine?
Cinnamon‑sugar pancakes are a classic American breakfast treat that evolved from early 20th‑century pancake recipes where simple sweet toppings like maple syrup were common. Adding cinnamon and butter creates a caramelized crust that became popular at diners and brunch spots across the United States.
What regional variations of cinnamon‑sugar pancakes exist within the United States?
In the Southern U.S., pancakes are often served with a butter‑sugar glaze and sometimes a drizzle of honey. In the Midwest, a similar style called "Dutch baby" uses a puffed batter baked in the oven. The core idea—cinnamon, butter, and sugar—remains consistent.
How are sweet pancakes traditionally served in American brunch culture?
They are typically stacked, topped with a pat of butter, a dusting of powdered sugar, fresh fruit, or maple syrup. The cinnamon‑sugar version adds a crunchy caramelized layer that is often finished with a light icing drizzle.
What occasions or celebrations are sweet pancakes like these associated with in American culture?
Pancakes are a staple for weekend brunches, holiday breakfasts (such as Thanksgiving morning), and special occasions like birthdays or anniversaries where a sweet, indulgent breakfast is desired.
What authentic ingredients are essential for traditional American cinnamon‑sugar pancakes versus acceptable substitutes?
Traditional recipes call for all‑purpose flour, baking powder, butter, and granulated sugar. Acceptable substitutes include whole‑wheat flour (with extra liquid), melted coconut oil for butter, and honey or maple syrup in place of some sugar, though the flavor profile will shift slightly.
What other American breakfast dishes pair well with these cinnamon‑sugar pancakes?
They pair nicely with crispy bacon, scrambled eggs, fresh berries, or a side of sausage. A glass of cold orange juice or a latte complements the sweet, buttery flavor.
What are the most common mistakes to avoid when making these cinnamon‑sugar pancakes?
Common errors include over‑mixing the batter (which creates tough pancakes), adding the cinnamon‑sugar butter too early (causing it to burn), and not covering the pan, which prevents the steam‑cook step that keeps the interior fluffy.
Why does this recipe use a covered skillet to steam the pancake instead of flipping it like a traditional pancake?
Covering the skillet traps steam, cooking the pancake through gently while the butter‑cinnamon topping caramelizes on top. Flipping would disturb the delicate crust and could result in uneven caramelization.
Can I make these pancakes ahead of time and how should I store them?
Yes. Cooked pancakes can be cooled, then stored in an airtight container in the refrigerator for up to two days or frozen for a month. Reheat in a skillet or toaster to restore crispness, and add fresh icing before serving.
What does the YouTube channel Jordan Howlett specialize in?
The YouTube channel Jordan Howlett focuses on approachable home‑cooking tutorials, often highlighting comfort‑food recipes with clear step‑by‑step instructions and practical tips for everyday cooks.
How does the YouTube channel Jordan Howlett's approach to American breakfast cooking differ from other cooking channels?
Jordan Howlett emphasizes quick, ingredient‑light recipes that use common pantry items, and he often adds personal storytelling (like the marriage‑level commitment anecdote) to make the cooking experience relatable, unlike many channels that focus on elaborate plating or exotic cuisines.
Last updated: September 6, 2026
