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
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
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
