There is something utterly magical about waking up to fluffy, warm pancakes swirled with just the right touch of spice and sweetness, and that is exactly what the Cinnamon Brown Sugar Pancakes Recipe delivers. This recipe combines the comforting warmth of cinnamon with the rich, caramel-like flavor of brown sugar, creating pancakes that are tender, flavorful, and absolutely irresistible. Whether for a leisurely weekend breakfast or a special treat on a busy morning, these pancakes invite you to slow down, savor every bite, and sprinkle a bit of joy into your day.
Ingredients You’ll Need
You don’t need a pantry full of fancy ingredients to make these pancakes shine. Each item plays a key role, from the soft flour base to the cozy spices, contributing to the perfect balance of texture, taste, and that unforgettable aroma. Here’s everything you’ll want to have on hand before flipping your first batch:
- 1 ½ cups all-purpose flour: This is your pancake foundation for a tender, soft bite.
- 3 ½ teaspoons baking powder: Helps your pancakes rise to fluffy perfection.
- ¼ teaspoon baking soda: Works alongside baking powder to make the texture light and airy.
- 1 teaspoon ground cinnamon: The star spice that infuses warmth and depth.
- ¼ teaspoon ground nutmeg: Adds a subtle hint of nutty spice for complexity.
- ½ teaspoon salt: Enhances sweetness and balances flavors.
- 1 tablespoon granulated sugar: A touch of sweetness to brighten the batter.
- 2 tablespoons packed light brown sugar: Gives a moist texture and rich caramel flavor.
- 1 ¼ cups milk: Combines everything into a smooth batter with the right consistency.
- 1 large egg: Binds ingredients together and adds richness.
- 3 tablespoons unsalted butter, melted: Keeps pancakes tender and adds a delicate buttery taste.
- 1 teaspoon vanilla extract: Rounds out the flavor with a sweet, fragrant note.
- Butter or cooking spray: For greasing the griddle to achieve those golden edges.
How to Make Cinnamon Brown Sugar Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together your flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar in a large bowl. Be sure to break up any lumps of brown sugar so every bite is smooth and evenly sweetened. This mix is where your pancakes get their signature flavor and rise.
Step 2: Whisk Wet Ingredients
In a separate bowl, blend the milk, egg, melted butter, and vanilla extract. Make sure the butter has cooled slightly before adding so it doesn’t cook the egg. This wet mixture brings your pancakes together, creating a rich, luscious batter.
Step 3: Combine Wet and Dry
Pour the wet ingredients right into the dry and gently fold them with a spatula until just combined. Resist the temptation to overmix; a few lumps are perfectly fine and help keep your pancakes light instead of dense.
Step 4: Rest the Batter (Optional)
If you have a few minutes, let your batter rest for 5 to 10 minutes. This little pause allows the baking powder and baking soda to activate and the flour to hydrate fully, resulting in even fluffier pancakes.
Step 5: Prepare the Griddle
Heat a griddle or a non-stick pan over medium heat and lightly grease it with butter or cooking spray. You’ll know it’s ready when a few drops of water sizzle and evaporate quickly. This step is essential for achieving the perfect golden crust without sticking.
Step 6: Pour the Batter
Scoop ¼ cup of batter onto the griddle for each pancake, making sure to leave a little space between each so they don’t run into one another. Watching the batter spread and bubble is one of the most satisfying parts!
Step 7: Cook First Side
Cook the pancakes for about 2 to 3 minutes, or until you see bubbles forming on the surface and the edges start to look set. This signals that it’s time to flip.
Step 8: Flip and Cook Second Side
Carefully flip your pancakes and cook for another 2 to 3 minutes, or until the bottom is golden brown. The smell of cinnamon and brown sugar cooking together at this stage is absolutely mouthwatering—your kitchen will feel like a cozy bakery.
How to Serve Cinnamon Brown Sugar Pancakes Recipe
Garnishes
These pancakes are delightful on their own, but adding a pat of butter, a drizzle of maple syrup, or a dollop of whipped cream really elevates the experience. For a fresh twist, sprinkle extra ground cinnamon or scatter some sliced fresh fruit on top to add brightness and balance the sweetness.
Side Dishes
To turn your Cinnamon Brown Sugar Pancakes Recipe into a complete meal, consider sides like crispy bacon, sausage links, or a vibrant fruit salad. The savory meat contrasts beautifully with the sweet pancakes, and fresh fruit brightens the plate for a well-rounded breakfast you’ll want to make again and again.
Creative Ways to Present
Stack your pancakes high for a visual wow factor, then crown the stack with a sprinkle of powdered sugar and a cinnamon stick for garnish. You can also create pancake sandwiches by layering whipped cream and berries between each layer, making every bite a delicious surprise. Presentation can turn an everyday breakfast into a special occasion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, cool them completely and store them in an airtight container in the refrigerator for up to 3 days. Keeping them sealed well helps maintain their moisture and softness so you can enjoy them later without losing any charm.
Freezing
To freeze, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then stack and store them in a freezer-safe bag or container with wax paper between each pancake to prevent sticking. They’ll keep for up to 2 months, perfect for quick breakfasts when time is tight.
Reheating
Reheat pancakes by popping them in the toaster or microwave. The toaster crisps up the edges nicely, while the microwave offers a quick, soft warm-up. Add a little extra butter or syrup after reheating for that just-made feel.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can be substituted for a nuttier flavor and a bit more fiber. Just keep in mind that it may make your pancakes a little denser, so you might want to add a splash more milk to keep the batter silky.
What’s the best type of brown sugar to use?
Light brown sugar works perfectly here, lending a mild caramel flavor without overpowering the spices. Dark brown sugar can be used if you prefer a deeper molasses taste, but the lighter option balances best with the cinnamon and nutmeg.
Can I make this recipe dairy-free?
Yes! Simply replace milk with your favorite plant-based milk such as almond, oat, or soy milk, and swap the butter for a dairy-free alternative like coconut oil or vegan butter. The flavor may shift slightly but will still be deliciously comforting.
Why is the batter supposed to rest before cooking?
Resting the batter helps hydrate the flour and activates the leavening agents, which leads to fluffier, more tender pancakes. If time is tight, you can skip this step, but the rest makes a noticeable difference.
How do I prevent pancakes from sticking to the pan?
Using a well-greased non-stick skillet or griddle and heating it properly is key. Make sure it’s hot enough before adding batter, and resist flipping too early — wait until bubbles form and edges look set to avoid tears or sticking.
Final Thoughts
Making the Cinnamon Brown Sugar Pancakes Recipe is like giving yourself a warm, sweet hug first thing in the morning. With every fluffy bite, you’ll taste the love and care that goes into this classic comfort breakfast. So roll up your sleeves, gather your ingredients, and get ready to treat yourself and your loved ones to pancakes that turn an ordinary day into something truly special.
Print
Cinnamon Brown Sugar Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Brown Sugar Pancakes are a delightful twist on classic pancakes, infused with warm spices and sweet brown sugar for a cozy breakfast treat. Fluffy and perfectly spiced, they pair wonderfully with maple syrup, fresh fruits, or whipped cream, making them the ultimate morning indulgence.
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
For Cooking
- Butter or cooking spray, for greasing the griddle
Optional Toppings
- Maple syrup
- Whipped cream
- Fresh fruit
- Extra cinnamon
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, granulated sugar, and packed light brown sugar. Make sure to break up any lumps of brown sugar to ensure an even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, large egg, melted unsalted butter (slightly cooled), and vanilla extract until fully combined and smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Gently fold the batter together with a spatula until just combined; some lumps are okay and overmixing should be avoided to keep pancakes fluffy.
- Rest Batter (Optional): Let the batter rest at room temperature for 5 to 10 minutes. This allows the ingredients to meld and can help improve pancake texture.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test readiness by sprinkling a few drops of water—if they sizzle and evaporate quickly, the surface is ready for cooking.
- Pour Batter: Pour approximately ¼ cup of batter onto the hot griddle for each pancake, spacing them apart to prevent sticking.
- Cook First Side: Allow the pancakes to cook for 2 to 3 minutes, or until bubbles form on the surface and the edges appear set and slightly dry.
- Flip and Cook Second Side: Carefully flip each pancake and continue cooking for another 2 to 3 minutes until the underside is golden brown and the pancake is cooked through.
Notes
- Do not overmix the batter to maintain light and fluffy pancakes.
- 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 the pancakes before they cook through.
- Top with maple syrup, whipped cream, or fresh fruits for added flavor and presentation.
