Oh, my dear friend, gather ’round because I’m about to share a little slice of heaven with you—my beloved Cinnamon Brown Sugar Pancakes. Imagine waking up to a kitchen filled with the warm, comforting aroma of cinnamon, butter, and sweetness that calls you from the moment you step in. These pancakes don’t just fill your belly; they envelop your heart in nostalgic warmth, reminding you of lazy Sunday mornings, cheerful chatter, and endless laughter.
Why you’ll love this recipe
Have you ever eaten a pancake and thought, “This is what clouds must taste like”? That’s what these bad boys do—they deliver an airy fluffiness coupled with a rich, caramel-like sweetness from the brown sugar. Adding just a hint of cinnamon transforms these pancakes from ordinary to extraordinary. They’re not just any breakfast treat; they’re a love letter to comfort food.
What’s more? They’re incredibly easy to whip up. You don’t need to pull out every pot and pan in the kitchen; it’s all about simple ingredients and a smooth process. This recipe lets you balance your time perfectly—impressing brunch guests or even treating yourself during a quiet morning. Plus, they hold up beautifully, encouraging toppings and variations that are only limited by your imagination!
Gather these ingredients
Let’s break down the essentials you’ll need to create these delightful pancakes:
- 2 large eggs: These little wonders bring structure and richness. They’re the base of our batter, giving it that beautiful, fluffy lift.
- 1 1/4 cups whole milk (300g): Whole milk adds creaminess and moisture, making the pancakes tender. If you’re after a healthier option, feel free to swap this out with almond or oat milk, but the texture will be a tad different.
- 1 tsp vanilla extract (5g): A splash of vanilla is like a hug for your pancake batter! It elevates the flavor, creating those classic bakery vibes at home.
- 4 tbsp unsalted butter, melted (56g): Butter is essential; it adds flavor and tenderness. You can substitute for coconut oil if you want a dairy-free alternative, but the flavor profile will shift slightly.
- 1/2 cup brown sugar (110g): This is where the magic happens! Brown sugar brings that deep, rich sweetness and adds a hint of molasses—that secret ingredient that makes you go back for seconds.
- 2 cups all-purpose flour (240g): The backbone of our pancakes. Don’t skimp on sifting—it helps incorporate air and leads to light, fluffy stacks.
- 1/2 tsp salt (3g): Just a pinch! Salt heightens all the flavors, balancing out the sweetness beautifully.
- 1 tsp ground cinnamon (3g): The star of the show! If you want to get creative, think about rousting your spices for a minute or two—trust me, your nose will thank you for it.
- 1 tbsp baking powder (14g): This little agent is what lifts your pancakes to pancake perfection, ensuring they don’t turn dense or heavy.
Preparing Cinnamon Brown Sugar Pancakes
Okay, let’s get cooking! This is where the fun begins, and I promise you’ll be flipping pancakes like a pro in no time.
- Combine the liquids: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar. Make sure to blend until everything is fully incorporated and smooth.
- Sift the dry ingredients: In another bowl, sift together the all-purpose flour, salt, cinnamon, and baking powder. This step is crucial! It aerates your flour, ensuring fluffy pancakes.
- Unite the mixtures: Gradually add the dry ingredients into the wet mixture with a whisk. Stir gently until you have a smooth, slightly thin batter. It should be similar in texture to glue—just a few lumps are okay.
- Heat up your skillet: Get a large skillet ready over medium-low heat (about 325°F or 165°C). Patience is key here!
- Butter it up: Once hot, add a pat of butter to coat the pan. It not only prevents sticking but also gives you those lovely crispy edges we all crave.
- Scoop and pour: Use a 1/4 cup measure to pour your batter into the skillet, forming each pancake.
- Cook to perfection: Let them sizzle for about 1 minute and 30 seconds, or until the underside is beautifully golden brown. Flip, and repeat—another minute on the other side, until it’s just right!
- Plate and serve: Stack them high on a plate, and serve warm with a generous drizzle of real maple syrup and a pat of butter on top. Ah, pure bliss!
Best way to enjoy it
Now, here’s where I spill the secret sauce—serving suggestions! If you want to go all out, add a sprinkle of powdered sugar to dust your stacks or toss some fresh berries on top for a tart contrast. Sliced bananas caramelized in butter and brown sugar? Yes, please! A dollop of whipped cream can take things over the top, or if you’re feeling adventurous, throw some chopped nuts for crunch. The world is your pancake oyster!
How to store and freeze
If you happen to have leftovers—though I can’t promise they will—you can store your pancakes in an airtight container in the fridge for up to three days. When you’re ready to enjoy them again, a quick reheat in the microwave or a couple of minutes on a skillet will bring them back to life.
For longer storage, freeze them flat on a baking sheet, then transfer to a zip-top freezer bag. They’ll be perfectly fine for up to two months, so you can have delicious breakfasts ready anytime.
Extra tips and advice
- Be gentle with the batter: Overmixing can lead to tough pancakes. A few lumps are okay—honestly, they’re your pancakes’ little imperfections!
- Temperature matters: Ensure your skillet is adequately heated. Too hot, and you’ll char the pancakes; too cool, and they’ll absorb grease.
- Keep them warm: If you’re cooking for a crowd, pop your finished pancakes in a warm oven (about 200°F or 90°C) to keep them hot while you finish the batch.
- Experiment with add-ins: Throw in some chocolate chips or nuts! Just don’t overload the batter, or they’ll become more of a ‘cluster’ than a pancake.
Creative Twists
Feeling adventurous? Why not try some flavor swaps? Instead of cinnamon, you can infuse pumpkin pie spice for an autumn twist or zesty lemon zest for a pop of brightness. You can also substitute the brown sugar for coconut sugar for a different texture and flavor. Top them off with a swirl of nut butter for added creaminess or some savory accompaniments like crispy bacon for a sweet-salty bliss!
Ingredients
- 2 large eggs
- 1 1/4 cups whole milk (300g)
- 1 tsp vanilla extract (5g)
- 4 tbsp unsalted butter, melted (56g)
- 1/2 cup brown sugar (110g)
- 2 cups all-purpose flour (240g)
- 1/2 tsp salt (3g)
- 1 tsp ground cinnamon (3g)
- 1 tbsp baking powder (14g)
Directions to follow
- In a medium bowl, whisk together eggs, milk, vanilla, melted butter, and brown sugar until smooth.
- Sift in flour, salt, cinnamon, and baking powder. Mix gently until just combined.
- Heat skillet over medium-low heat.
- Add a pat of butter to the skillet.
- Pour 1/4 cup of batter per pancake.
- Cook until golden (about 1.5 minutes), flip, and brown the other side for another minute.
- Serve warm with maple syrup and butter.
Your questions answered
- What can I substitute for whole milk? Almond milk works, but you’ll lose that rich creaminess.
- How can I keep pancakes warm? Keep them in a low oven (200°F) while finishing the batch.
- Can I make them ahead of time? Yes! Store them in an airtight container in the fridge for three days or freeze for later.
- What’s the perfect pancake thickness? Aim for a slightly thin batter—like liquid glue but without the lumpiness.
- Can I use self-rising flour? You could, but skip the baking powder then, as self-rising flour already contains it!
These Cinnamon Brown Sugar Pancakes are not just a breakfast— they are an experience, a memory in the making. I invite you to try this recipe, unleash your creativity, bring your flair to the table, and don’t forget to share your thoughts or variations with our little cooking community. Happy flipping, my friend!
Delicious Cinnamon Brown Sugar Pancakes Recipe
Description
These Cinnamon Brown Sugar Pancakes deliver a rich caramel-like sweetness with a hint of cinnamon. They’re fluffy, easy to make, and perfect for any breakfast occasion.Main Ingredients
Pancake Batter
Instructions
Cooking Steps
-
Combine the liquids
In a medium bowl, whisk together eggs, milk, vanilla extract, melted butter, and brown sugar until smooth. -
Sift the dry ingredients
In another bowl, sift together flour, salt, cinnamon, and baking powder.This aerates the flour for fluffy pancakes. -
Unite the mixtures
Gradually add the dry ingredients into the wet mixture. Stir gently until a smooth batter forms.A few lumps are okay. -
Heat the skillet
Get a large skillet ready over medium-low heat.Patience is key to prevent burning. -
Butter up the skillet
Add a pat of butter to the skillet to coat it.This prevents sticking. -
Scoop and pour
Use a 1/4 cup measure to pour the batter into the skillet. -
Cook to perfection
Cook until golden brown, about 1.5 minutes on each side.Check for a golden color before flipping. -
Plate and serve
Stack pancakes on a plate and serve warm with maple syrup and butter.Add toppings as desired!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 200mg67%
- Sodium 400mg17%
- Potassium 260mg8%
- Total Carbohydrate 60g20%
- Dietary Fiber 2g8%
- Sugars 20g
- Protein 10g20%
- Vitamin A 500 IU
- Vitamin C 0 mg
- Calcium 300 mg
- Iron 2 mg
- Vitamin D 5 IU
- Vitamin E 1 IU
- Vitamin K 0 mcg
- Thiamin 0.4 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.1 mg
- Folate 50 mcg
- Vitamin B12 1.5 mcg
- Pantothenic Acid 1 mg
- Phosphorus 180 mg
- Magnesium 20 mg
- Zinc 1 mg
- Selenium 20 mcg
- Copper 0.3 mg
- Manganese 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
