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Cinnamon Brown Sugar Pancakes

Cinnamon Brown Sugar Pancakes

These Cinnamon Brown Sugar Pancakes are the embodiment of a cozy, comforting breakfast that wraps you in a warm hug from the inside out. The brown sugar melts into the batter, creating incredible caramel-like undertones that are perfectly balanced by the warm spice of cinnamon. It's a simple recipe that results in incredibly moist and fluffy pancakes, perfect for a lazy Sunday or a special holiday morning.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 9 servings
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 large eggs
  • 1 1/4 cup whole milk (300g)
  • 1 tsp vanilla extract (5g)
  • 4 tbs unsalted butter, melted (56g)
  • 1/2 cup brown sugar, packed (110g)
  • 2 cups all-purpose flour (240g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (3g)
  • 1 tbs baking powder (14g)

Equipment

  • medium-sized mixing bowl
  • Whisk
  • sifter or fine-mesh sieve
  • large non-stick skillet or cast-iron griddle

Method
 

Instructions
  1. In a medium-sized mixing bowl, start by whisking together your wet ingredients. Combine the eggs, milk, vanilla extract, and melted butter. Add the brown sugar to this mixture and whisk until it's fully dissolved and everything is well incorporated. You want a smooth, cohesive liquid base.
  2. Place a sifter or fine-mesh sieve over your bowl of wet ingredients. Add the all-purpose flour, salt, ground cinnamon, and baking powder. Sifting the dry ingredients is a small step, but it makes a huge difference in preventing large lumps. Gently whisk the dry ingredients into the wet until a smooth batter develops. It’s okay if there are a few small lumps left; this is actually a good sign you haven't overmixed! The final consistency should be slightly thick but pourable, almost like craft glue.
  3. Begin preheating a large non-stick skillet or cast-iron griddle over medium-low heat. You’re aiming for a surface temperature of about 325°F (165°C). Patience is key here; letting the pan heat up evenly prevents the pancakes from cooking too quickly on the outside before they’re done in the middle.
  4. Once your skillet is fully preheated, add a small pat of butter and let it melt and coat the surface. This not only prevents sticking but also gives the pancakes wonderfully crisp, golden-brown edges.
  5. Pour about 1/4 cup of batter onto the hot, buttered pan for each pancake. Let them cook for about 90 seconds. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges start to look set. Flip carefully and cook for another minute on the other side until golden.
  6. As they finish cooking, transfer the pancakes to a plate. Serve your cinnamon brown sugar pancakes immediately while they’re warm, topped with a pat of butter and a generous drizzle of real maple syrup. This is one of those Breakfast Recipes Savory fans can even enjoy with a side of bacon to balance the sweetness.

Notes

For the best results, do not overmix the batter; a few lumps are fine and will result in more tender pancakes. Manage your heat carefully, using a steady medium-low temperature to ensure the pancakes cook evenly without burning. For extra fluffy pancakes, let the batter rest for 5-10 minutes after mixing to allow the gluten to relax and the baking powder to activate.