Cinnamon Brown Sugar Pancakes Recipe

Introduction

These Cinnamon Brown Sugar Pancakes offer a delightful twist on a breakfast classic, combining warm spices with rich sweetness. Fluffy and flavorful, they make the perfect start to any morning.

Ingredients

• 2 large eggs
• 1 1/4 cup whole milk (300g)
• 1 tsp vanilla extract (5g)
• 4 tablespoons unsalted butter, melted (56g)
• 1/2 cup brown sugar (110g)
• 2 cups all-purpose flour (240g)
• 1/2 tsp salt (3g)
• 1 tsp ground cinnamon (3g)
• 1 tablespoon baking powder (14g)

Instructions

1. Step 1: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar until fully combined.
2. Step 2: Sift the all-purpose flour, salt, ground cinnamon, and baking powder into the wet ingredients. Whisk gently until you get a smooth, slightly thin batter with a few small lumps remaining. The consistency should be similar to glue.
3. Step 3: Heat a large skillet over medium-low heat, around 325°F (165°C).
4. Step 4: Add a small pat of butter to the skillet to prevent sticking and create lightly crisped edges on the pancakes.
5. Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 1 minute and 30 seconds until the underside turns golden. Flip and cook the other side for an additional minute.
6. Step 6: Once cooked, plate the pancakes and serve them warm with real maple syrup and extra butter if desired.

Tips & Variations

• Try adding chopped nuts or raisins to the batter for extra texture and flavor.
• Use coconut oil or vegetable oil instead of butter for a different taste and texture.
• For a richer experience, substitute half the milk with buttermilk.
• If you prefer sweeter pancakes, sprinkle a little extra brown sugar on top before flipping.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. These pancakes also freeze well—separate layers with parchment paper and freeze in a sealed bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white sugar instead of brown sugar?

Yes, you can substitute white sugar, but brown sugar adds moisture and a deeper caramel flavor that complements the cinnamon.

How do I know when the pancakes are ready to flip?

Look for bubbles forming on the surface and the edges starting to set. The underside should be golden brown before you flip the pancake carefully.

Cinnamon Brown Sugar Pancakes Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

Delight in these fluffy Cinnamon Brown Sugar Pancakes, a cozy breakfast classic with a sweet and warmly spiced twist. Made with a simple batter enriched by melted butter and brown sugar, and infused with cinnamon for a comforting flavor, these pancakes are perfect for a relaxed weekend morning served warm with maple syrup and butter.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8 servings (approximately 16 pancakes) 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 large eggs
• 1 1/4 cup whole milk (300g)
• 1 tsp vanilla extract (5g)
• 4 tbs unsalted butter, melted (56g)
• 1/2 cup brown sugar (110g)

Dry Ingredients

• 2 cups all-purpose flour (240g)
• 1/2 tsp salt (3g)
• 1 tsp ground cinnamon (3g)
• 1 tbs baking powder (14g)

Instructions

1. Mix Wet Ingredients: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and brown sugar until all ingredients are fully incorporated.
2. Combine Dry Ingredients: Sift the all-purpose flour, salt, cinnamon, and baking powder into the wet ingredient mixture. Whisk together until a smooth, slightly thin batter forms with just a few small lumps, aiming for a consistency similar to glue.
3. Preheat Skillet: Heat a large skillet over medium-low heat, approximately 325°F (165°C), to ensure even cooking without burning.
4. Prepare Skillet: Add a pat of butter to the preheated skillet to prevent sticking and promote lightly crisped edges on the pancakes.
5. Cook Pancakes: Pour 1/4 cup of batter into the skillet for each pancake. Cook for about 1 minute and 30 seconds until the bottom is golden brown, then flip the pancake and cook the other side for an additional minute.
6. Serve: Plate the cooked pancakes and serve warm with real maple syrup and butter for the best flavor experience.

Notes

• Use whole milk for a richer batter, but you can substitute with any milk of choice.
• For fluffier pancakes, avoid overmixing the batter once flour is added; a few lumps are okay.
• Keep cooked pancakes warm in a low oven while completing the batch.
• Adjust the cinnamon amount to taste for more or less spice.
• Butter can be replaced with a neutral oil if preferred, though it may slightly change flavor and texture.

Keywords: cinnamon pancakes, brown sugar pancakes, breakfast recipes, fluffy pancakes, easy pancake recipe