Can I make these gluten-free?

Yes. Use a 1:1 gluten-free flour blend designed for baking. The texture may shift slightly, but the flavor stays excellent.

Can I use plant-based milk?

Absolutely. Almond or oat milk works fine. The pancakes may taste a touch different, but still delish.

Don’t stack wet pancakes without a little paper towel between them, and don’t overmix the batter. Also, don’t cook on too-low heat.

You can, but butter helps the cinnamon sugar adhere and gives that slightly caramelized finish. Olive oil or coconut oil works in a pinch.

Scale

In a mixing bowl, whisk the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat together the milk, egg, melted butter, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and fold gently until just mixed — small lumps are okay.
Warm a nonstick skillet or griddle over medium heat and brush or spray a little fat to prevent sticking.
For each pancake, ladle roughly 1/4 cup of batter onto the hot surface.
Cook until bubbles appear and the edges look set, then flip and cook the second side until a warm golden color develops.
Lift the pancakes from the skillet and, while still hot, sprinkle or press them into the cinnamon–sugar so the coating adheres.
Continue with the remaining batter and serve the stack immediately.

To get extra crunchy edges, let pancakes cook a little longer on a medium–low flame.
Vary the sweetness by adding more or less cinnamon sugar to suit your taste.
For dairy-free or lighter versions, swap almond milk and use coconut oil instead of butter.