There’s nothing quite like the smell of warm cinnamon and brown sugar filling the kitchen on a cozy morning. These Cinnamon Brown Sugar Pancakes are the perfect way to start your day with a little extra warmth and sweetness. Soft, fluffy, and infused with rich flavors, these pancakes taste like a cross between a classic pancake and a cinnamon roll—without all the extra work.
Whether you’re making a weekend breakfast for the family or just treating yourself to something special, this recipe is simple yet indulgent. The combination of brown sugar and cinnamon adds a deep, caramel-like sweetness, while the pancake batter remains light and airy. Top them off with butter, maple syrup, or even a drizzle of cream cheese glaze for the ultimate breakfast experience.
Why You’ll Love This Recipe
- Easy to make – Simple ingredients and minimal prep time make this a perfect breakfast, even on busy mornings.
- Warm and comforting flavors – The blend of cinnamon and brown sugar gives these pancakes a cozy, slightly spiced sweetness.
- Perfect texture – Light, fluffy, and melt-in-your-mouth delicious.
- Customizable toppings – Serve them with syrup, whipped cream, or a sprinkle of powdered sugar.
- Kid-friendly – A guaranteed hit with little ones who love a sweet breakfast treat!
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted
How to Make Cinnamon Brown Sugar Pancakes
Making these pancakes is as easy as mixing, flipping, and enjoying! Follow these simple steps for the fluffiest, most flavorful pancakes.
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. The brown sugar might have a few clumps, so be sure to break them up as you mix.
In a separate bowl, whisk the milk, egg, and vanilla extract until well combined. Slowly pour in the melted butter while whisking to ensure it blends evenly.
Now, gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are okay! Overmixing can lead to dense pancakes instead of the light, fluffy texture we’re aiming for.
Step 2: Heat the Griddle
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or a little oil to prevent sticking. To check if the pan is ready, flick a drop of water onto the surface—if it sizzles, you’re good to go!
Step 3: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start forming on the surface. Once the edges look slightly set, flip the pancake carefully using a spatula.
Cook for another 1-2 minutes on the other side until golden brown and cooked through. Transfer to a plate and cover lightly with a clean towel to keep warm while you cook the remaining pancakes.
Step 4: Serve and Enjoy
Stack the pancakes high and top with your favorite additions—maple syrup, a pat of butter, or even a sprinkle of cinnamon sugar. If you’re feeling extra indulgent, a drizzle of cream cheese glaze will take these to the next level!
Helpful Tips
- Don’t overmix the batter – A few lumps are perfectly fine! Overmixing can result in dense, chewy pancakes instead of light, fluffy ones.
- Keep pancakes warm – If you’re making a big batch, place them on a baking sheet in a 200°F oven to keep them warm while you finish cooking.
- Test the heat of your pan – If your pancakes are browning too quickly but are still raw in the middle, lower the heat slightly.
- Make them extra fluffy – For extra light pancakes, let the batter sit for 5-10 minutes before cooking. This allows the baking powder to activate fully.
- Customize the recipe – Add a handful of chocolate chips, chopped pecans, or even a swirl of cinnamon sugar for a fun twist!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a thicker pancake batter, reduce the milk slightly or let the batter rest for a few minutes before cooking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Serving)
Approximate values based on 1 pancake:
- Calories: 180
- Carbohydrates: 25g
- Protein: 4g
- Fat: 7g
- Fiber: 1g
- Sugar: 8g
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes! You can cook the pancakes ahead and store them in the fridge for up to 3 days. To reheat, pop them in the toaster or warm them in a skillet for a few seconds on each side.
Can I freeze leftover pancakes?
Absolutely! Let them cool completely, then store them in a zip-top freezer bag with parchment paper between each pancake. They’ll last up to 2 months. Reheat in the toaster or microwave.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be slightly denser. If you want a fluffier result, try using half whole wheat flour and half all-purpose flour.
What can I use instead of butter?
You can swap the butter for an equal amount of coconut oil or vegetable oil for a dairy-free option.
Can I make these pancakes without eggs?
Yes! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use unsweetened applesauce (¼ cup per egg).
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer on a baking sheet before transferring to a freezer bag. Keeps well for up to 2 months.
- Reheating: Toast in a toaster, heat in the microwave for 20-30 seconds, or warm in a skillet over low heat.
Related Recipes
If you loved these pancakes, here are a few other breakfast favorites to try:
Conclusion
These Cinnamon Brown Sugar Pancakes are everything you want in a comforting breakfast—sweet, warm, and delightfully fluffy. Whether you’re serving them for a special occasion or just craving something delicious, they’re guaranteed to bring a little extra joy to your morning.
So grab your favorite toppings, whip up a batch, and enjoy a plate of these cozy, cinnamon-kissed pancakes. Happy cooking!
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Cinnamon Brown Sugar Pancakes
Description
There’s nothing quite like the smell of warm cinnamon and brown sugar filling the kitchen on a cozy morning. These Cinnamon Brown Sugar Pancakes are the perfect way to start your day with a little extra warmth and sweetness. Soft, fluffy, and infused with rich flavors, these pancakes taste like a cross between a classic pancake and a cinnamon roll—without all the extra work.
Whether you’re making a weekend breakfast for the family or just treating yourself to something special, this recipe is simple yet indulgent. The combination of brown sugar and cinnamon adds a deep, caramel-like sweetness, while the pancake batter remains light and airy. Top them off with butter, maple syrup, or even a drizzle of cream cheese glaze for the ultimate breakfast experience.
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted
Instructions
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. The brown sugar might have a few clumps, so be sure to break them up as you mix.
In a separate bowl, whisk the milk, egg, and vanilla extract until well combined. Slowly pour in the melted butter while whisking to ensure it blends evenly.
Now, gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are okay! Overmixing can lead to dense pancakes instead of the light, fluffy texture we’re aiming for.
Step 2: Heat the Griddle
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or a little oil to prevent sticking. To check if the pan is ready, flick a drop of water onto the surface—if it sizzles, you’re good to go!
Step 3: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start forming on the surface. Once the edges look slightly set, flip the pancake carefully using a spatula.
Cook for another 1-2 minutes on the other side until golden brown and cooked through. Transfer to a plate and cover lightly with a clean towel to keep warm while you cook the remaining pancakes.
Step 4: Serve and Enjoy
Stack the pancakes high and top with your favorite additions—maple syrup, a pat of butter, or even a sprinkle of cinnamon sugar. If you’re feeling extra indulgent, a drizzle of cream cheese glaze will take these to the next level!
Notes
- If you prefer a thicker pancake batter, reduce the milk slightly or let the batter rest for a few minutes before cooking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.