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.