Melt butter in a sauce pan or microwave it in a mixing bowl for 20 to 30 seconds on high.

Add milk to the sauce pan and warm it. or You can pour it to the mixing bowl and microwave it for 30 seconds on high.

Add sugar to melted butter and warm milk. Mix all of these.

Butter must melt completely. The mixture has to be warm or at least at room temperature. Avoid cold milk as it forms lumpy batter.

Place a sieve over the sauce pan. Add flour, baking powder, salt and cinnamon powder.

Mix them lightly and sieve.

Mix the flour and milk mixture just until combined. Small lumps here and there are just okay.

Do not over mix the batter else the pancakes may turn flat.

The pancake batter has to be thick but of pouring consistency. If needed you can warm up 2 to 3 tbsps milk and add it to the batter if it is too thick.

Grease a griddle or pan and heat it.

The pan has to be moderately hot enough for the pancakes to turn fluffy. If it is very hot, pancakes turn brown.

Pour one ladle full of batter. Do not spread the batter, it spreads on its own.

Cook on a medium heat until the base turns firm.

Flip it and cook until it is cooked properly.

Remove to a serving plate.

To make next pancake, grease the pan if not using a nonstick pan.

Continue making all the pancakes and stack them.

Serve eggless pancakes with your favorite toppings like maple syrup, chocolate sauce, jam or whipped cream.