Description
Enjoy a warm stack of Cinnamon Brown Sugar Pancakes, the ultimate breakfast treat packed with cozy spices and a sweet touch of brown sugar. These fluffy pancakes are easy to make and perfect for sharing with family and friends, topped with maple syrup, whipped cream, or fresh fruit.
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
Additional
- 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 distribution.
- 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 so it doesn’t cook 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 if the batter is slightly lumpy; avoid overmixing to keep pancakes light and fluffy.
- Rest the Batter (Optional): Let the batter rest for 5-10 minutes to allow the baking powder to activate and the flavors to meld for a better texture.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test the heat by sprinkling a few drops of water; if it sizzles and evaporates quickly, it’s ready.
- Pour Batter: Pour about ¼ cup of batter onto the hot griddle for each pancake, leaving enough space to cook multiple pancakes without them touching.
- Cook First Side: Cook 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 using a spatula and cook for another 2-3 minutes, until the bottom side is golden brown.
- Keep Warm (Optional): To keep pancakes warm while cooking the rest, place them on a baking sheet lined with parchment paper in a preheated oven at 200°F (93°C).
- Serve: Serve the pancakes immediately with your favorite toppings such as maple syrup, whipped cream, fresh fruit, or a sprinkle of extra cinnamon.
Notes
- Do not overmix the batter to avoid tough pancakes; some lumps are perfectly fine.
- Resting the batter enhances the texture but can be skipped if you’re in a hurry.
- Ensure the melted butter is not hot when mixing with the egg to prevent scrambling.
- Use a non-stick pan or well-seasoned griddle for easy flipping and preventing sticking.
- Adjust heat as needed to avoid burning or undercooking pancakes.
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free butter.
