Churro Pancakes with Simple Caramel Sauce

In a bowl, mix all-purpose flour, baking powder, light brown sugar, kosher salt, and ground cinnamon.

In a separate bowl, whisk whole milk, sour cream, eggs, and pure vanilla extract.

Gently fold the wet ingredients into the dry mixture until just combined.

Heat a skillet over medium heat and melt butter. Pour 1/4 cup batter for each pancake and cook until bubbles form and edges set, then flip and cook until golden.

While hot, brush pancakes with melted butter and sprinkle cinnamon-sugar to your liking.

Heat granulated sugar over medium-high heat in a heavy saucepan. Whisk as it melts and clumps, continuing until fully melted.

Cook until the sugar reaches a deep amber color, then immediately add butter and stir until melted.

Remove from heat and slowly pour in heavy cream, whisking until smooth.

Cool for 10 minutes in the pan, then transfer to a jar. Store in the fridge for up to a month.