Name: Cinnamon Brown Sugar Pancakes: The Ultimate Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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; 1 ¼ cups milk; 1 large egg; 3 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Butter or cooking spray, for greasing the griddle; Optional toppings: maple syrup, whipped cream, fresh fruit, extra cinnamon

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

1 ¼ cups milk

1 large egg

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Butter or cooking spray, for greasing the griddle

Optional toppings: maple syrup, whipped cream, fresh fruit, extra cinnamon

Instructions

Step 1: 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 for an even mix.

Step 2: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract, making sure the butter has cooled slightly to avoid cooking the egg.

Step 3: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Some lumps are fine; be careful not to overmix.

Step 4: Let the batter rest for 5-10 minutes to improve texture, though this step is optional.

Step 5: Heat a lightly greased griddle or non-stick frying pan over medium heat. Test readiness by sprinkling a few drops of water; they should sizzle and evaporate quickly.

Step 6: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them apart to allow room for spreading.

Step 7: Cook for 2-3 minutes until bubbles form on the surface and edges look set.

Step 8: Carefully flip the pancakes and cook for another 2-3 minutes until the bottom is golden brown.

Step 9: If making multiple pancakes, keep them warm in a preheated oven at 200°F (93°C) on a baking sheet lined with parchment paper.

Step 10: Serve immediately with maple syrup, whipped cream, fresh fruit, or a sprinkle of extra cinnamon as desired.

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter and allow it to rest before cooking.

Substitute milk with buttermilk for a tangier flavor and tender texture.

Add chopped nuts or chocolate chips to the batter for extra texture and sweetness.

Use a non-stick pan or well-seasoned griddle to prevent sticking and ensure even cooking.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 12 hours in advance and keep it refrigerated. Give it a gentle stir before cooking as it may thicken after resting.

What can I use instead of brown sugar?

If you don’t have brown sugar, you can use an equal amount of granulated sugar mixed with a teaspoon of molasses or simply use all granulated sugar for a milder flavor.