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
Scale
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.
