Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe
If you have been searching for a breakfast that feels like a warm hug on a plate, look no further than Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe. These fluffy, tender pancakes boast the perfect balance of sweet, spicy, and buttery flavors that make waking up a delight rather than a chore. Each bite offers that irresistible aroma of cinnamon intertwined with the rich depth of brown sugar, making them a favorite to whip up any morning — whether it’s a lazy weekend or a special occasion.
Ingredients You’ll Need
Getting started with Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe means gathering a handful of pantry staples that come together beautifully. Each ingredient plays a crucial role, from the flour providing structure to the spices that give these pancakes their signature warmth and aroma.
- All-purpose flour: This forms the backbone of your batter, lending the perfect texture and fluffiness.
- Baking powder: Acts as your leavening agent to help the pancakes rise light and airy.
- Baking soda: Works alongside baking powder to perfectly balance the batter’s rise and tenderness.
- Ground cinnamon: Adds that classic warm spice that defines this recipe.
- Ground nutmeg: A subtle, nutty spice that complements the cinnamon beautifully.
- Salt: Enhances all the other flavors and balances out sweetness.
- Granulated sugar: Helps add a touch of extra sweetness and tenderness.
- Light brown sugar: Brings moisture and rich, molasses-like depth to the pancakes.
- Milk: Adds moisture and helps combine all the dry ingredients into a smooth batter.
- Large egg: Provides structure and richness to the batter.
- Unsalted butter (melted): Adds richness and keeps the pancakes incredibly moist.
- Vanilla extract: Enhances the sweetness and aromatic complexity.
- Butter or cooking spray: Essential for greasing your pan to get those golden edges without sticking.
- Optional toppings: Maple syrup, whipped cream, fresh fruit, or extra cinnamon for that perfect finishing touch.
How to Make Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe
Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar. Breaking up any lumps of brown sugar here is key to ensure an even sweetness throughout your pancakes.
Step 2: Whisk Wet Ingredients
In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract together. Make sure your melted butter isn’t too hot, or it could scramble the eggs—cool it slightly before combining.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry, stirring gently until just combined. Don’t worry if the batter is a bit lumpy; overmixing can make pancakes tough, so consistency here is perfect.
Step 4: Rest the Batter (Optional but Recommended)
Letting your batter rest for 5 to 10 minutes allows the flour to hydrate and the leavening agents to activate fully. This step really helps make your pancakes fluffy and tender.
Step 5: Prepare the Griddle
Heat a non-stick frying pan or griddle over medium heat and lightly grease it. Test the heat by sprinkling a few drops of water — they should sizzle and evaporate quickly to let you know the surface is ready.
Step 6: Pour and Cook Pancakes
Pour about ¼ cup of batter per pancake onto the griddle, spacing them evenly. Cook for 2 to 3 minutes, watching for bubbles to form on top and edges to look set before flipping.
Step 7: Flip and Finish Cooking
Carefully flip your pancakes and cook for another 2 to 3 minutes until golden brown on the other side. The beautiful color is a sign of perfectly cooked pancakes, soft and fluffy inside.
Step 8: Keep Warm and Serve
If you’re making a big batch, keeping them warm in a 200°F oven on a parchment-lined baking sheet preserves their texture until serving time. Then, go ahead and enjoy these beauties immediately with your choice of toppings.
How to Serve Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe
Garnishes
Toppings elevate these pancakes from delicious to downright unforgettable. A drizzle of pure maple syrup perfectly amplifies the brown sugar sweetness, while a dollop of whipped cream adds luscious creaminess. Don’t forget fresh fruit like sliced bananas or berries for a bright, fresh contrast. For cinnamon lovers, a light dusting of extra cinnamon powder adds an inviting aroma right at the table.
Side Dishes
To round out your breakfast, pairing these pancakes with crispy bacon or savory sausage creates a wonderful sweet-and-savory combo. Fresh fruit salad or yogurt on the side boosts the freshness and balance, while a warm cup of coffee or tea brings it all together into a comforting morning ritual.
Creative Ways to Present
Stack your pancakes high for a classic look and garnish the top with a sprig of mint or powdered sugar for a touch of elegance. For a playful twist, layer slices of apples or pears between pancakes to merge extra flavor and texture into each bite. Serving them on colorful plates or rustic wooden boards makes breakfast feel extra special, turning your kitchen into your favorite restaurant each morning.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe, store them in an airtight container in the refrigerator for up to 2 days. Lay a piece of parchment paper between pancakes to prevent sticking and keep them fresh and ready to enjoy later.
Freezing
These pancakes freeze beautifully! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. This makes for a perfect quick breakfast when time is short—no compromise on flavor or texture.
Reheating
Reheat pancakes gently in a toaster, skillet, or oven to maintain their fluffy texture. The toaster works great for a quick fix, while warming them in the oven preserves tenderness throughout. Serve immediately for the best experience.
FAQs
Can I use a different type of flour for these pancakes?
All-purpose flour is recommended for the ideal texture and rise, but you can substitute whole wheat flour for a nuttier flavor, keeping in mind that it may make the pancakes denser.
Is it necessary to let the batter rest?
Resting the batter is optional but encourages fluffier pancakes because it lets the flour absorb liquids and the leavening agents activate fully. If you’re in a hurry, you can skip this step, but resting yields the best results.
Can I make these pancakes dairy-free?
Absolutely! Substitute the milk with any plant-based milk, like almond or oat milk, and replace butter with a non-dairy alternative. The pancakes will still be super tasty and fluffy.
What makes these pancakes different from regular cinnamon pancakes?
The addition of brown sugar in this recipe deepens the sweetness and adds a lovely molasses flavor, while the cinnamon and nutmeg combination provides an extra layer of warm spice that elevates these pancakes to the ultimate breakfast experience.
How can I prevent my pancakes from sticking to the pan?
Be sure your griddle or pan is well heated and lightly greased with butter or cooking spray before adding the batter. Also, avoid moving the pancakes too soon; wait until bubbles form and edges set before flipping.
Final Thoughts
There is nothing quite like waking up to the smell and taste of Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe. Their warmth, sweetness, and fluffy texture have made them one of my go-to morning treats, perfect for sharing with family or enjoying solo. I can’t wait for you to try them and make these pancakes a delicious tradition in your home!
Print
Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
Description
Delight in these fluffy Cinnamon Brown Sugar Pancakes, the ultimate breakfast treat bursting with warm cinnamon and rich brown sugar flavor. Perfectly spiced and lightly sweetened, these pancakes come together quickly and are ideal for a cozy morning meal. Served with your favorite toppings like maple syrup or fresh fruit, they promise to make your breakfast extra special.
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
Others
- 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 flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, and brown sugar. Break up any lumps of brown sugar to ensure even sweetness throughout the batter.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly to prevent cooking the egg.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. It’s okay to have a few lumps; avoid overmixing to keep the pancakes tender.
- Rest (Optional): Let the batter rest for 5-10 minutes. This allows the ingredients to meld and can result in fluffier pancakes.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test the temperature by sprinkling a few drops of water—the water should sizzle and evaporate quickly when the pan is ready.
- Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them apart to allow for spreading.
- Cook First Side: Cook pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set and slightly dry.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 2-3 minutes, until the bottom side is golden brown and the pancakes are cooked through.
- Keep Warm (Optional): To keep pancakes warm while cooking the remaining batter, place them on a baking sheet lined with parchment paper in a preheated oven at 200°F (93°C).
- Serve: Serve immediately topped with your favorite accompaniments such as maple syrup, whipped cream, fresh fruit, or a sprinkle of extra cinnamon.
Notes
- Do not overmix the batter to keep pancakes light and fluffy—some lumps are fine.
- Allowing the batter to rest helps improve texture.
- You can substitute milk with any dairy-free alternative for a lactose-free option.
- If you want extra fluffy pancakes, separate the egg and beat the white to soft peaks then fold in gently.
- Keep pancakes warm in the oven if making a large batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
