Description
These Cinnamon Brown Sugar Pancakes are the ultimate breakfast treat, combining warm spices with sweet brown sugar for fluffy, flavorful pancakes. Perfectly tender with a hint of cinnamon and nutmeg, they’re easy to make and delightful to enjoy with maple syrup, fresh fruit, or whipped cream.
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
Other
- 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 flavor distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter (cooled slightly), and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. It is okay to have a few lumps; avoid overmixing to keep pancakes light and fluffy.
- Rest (Optional): Let the batter rest for 5-10 minutes to allow the ingredients to meld and the baking powder to activate, resulting in fluffier pancakes.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test for readiness by flicking a few drops of water on the surface; they should sizzle and evaporate quickly.
- Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake, spacing them apart to prevent sticking.
- Cook First Side: Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges appear set, indicating they are ready to flip.
- Flip and Cook Second Side: Carefully flip each pancake and cook for another 2-3 minutes, or until the bottoms are golden brown and cooked through.
- Keep Warm (Optional): To keep pancakes warm while cooking the rest, place them in a preheated oven at 200°F (93°C) on a baking sheet lined with parchment paper.
- Serve: Serve the pancakes immediately topped with your choice of maple syrup, whipped cream, fresh fruit, or an extra sprinkle of cinnamon for added flavor.
Notes
- Do not overmix the batter; lumps are fine and help prevent tough pancakes.
- Resting the batter is optional but recommended for fluffier pancakes.
- You can substitute milk with any plant-based milk for a dairy-free version.
- Use fresh spices for best flavor, and adjust cinnamon and nutmeg to taste.
- Keep cooked pancakes warm in a low oven if making multiple batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: cinnamon pancakes, brown sugar pancakes, breakfast recipe, fluffy pancakes, sweet pancakes, homemade pancakes
