Description

These Cinnamon Brown Sugar Pancakes are the ultimate breakfast treat featuring fluffy, tender pancakes infused with warm cinnamon and sweet brown sugar flavors. Perfect for a cozy morning, this recipe yields 10 pancakes ready in just 25 minutes and pairs beautifully with maple syrup, fresh fruit, or whipped cream.

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
1 tablespoon granulated sugar
2 tablespoons packed light brown sugar

Wet Ingredients

1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Additional

Butter or cooking spray, for greasing the griddle
Optional toppings: maple syrup, whipped cream, fresh fruit, extra cinnamon

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Instructions

Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar. Break up any lumps of brown sugar to ensure even distribution.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly before mixing to prevent cooking the egg.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Some lumps are okay; overmixing can make the pancakes tough.
Rest (Optional): Let the batter rest for 5-10 minutes to allow the baking powder to activate and the flour to hydrate, which improves texture.
Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Check readiness by sprinkling a few drops of water; if it sizzles and evaporates quickly, it’s ready.
Pour Batter: Pour about ¼ cup of batter onto the hot griddle for each pancake, spacing them apart to prevent sticking.
Cook First Side: Cook for 2-3 minutes until bubbles form on the surface and edges appear set, indicating the first side is done.
Flip and Cook Second Side: Carefully flip the pancakes and cook for another 2-3 minutes, or until the underside is golden brown and cooked through.
Keep Warm (Optional): To keep pancakes warm, place them on a baking sheet lined with parchment paper in a preheated oven at 200°F (93°C) until ready to serve.
Serve: Serve immediately with your favorite toppings such as maple syrup, whipped cream, fresh fruit, or an extra sprinkle of cinnamon for added flavor.

Notes

Do not overmix the batter to keep pancakes fluffy and tender.
Resting the batter is optional but recommended for better texture.
Use a non-stick pan or well-seasoned griddle to prevent sticking.
Adjust heat as needed to avoid burning while ensuring pancakes cook through.
Leftover pancakes can be stored in the fridge and reheated in a toaster or microwave.