Irresistible Cinnamon Brown Sugar Pancakes Recipe
There’s something incredibly comforting about waking up to the smell of Cinnamon Brown Sugar Pancakes wafting through the kitchen. These pancakes are not just breakfast; they’re a warm hug on a plate, perfect for lazy weekends, cozy family gatherings, or even a delightful weekday treat when you’re in need of some extra love. The combination of spicy cinnamon and rich brown sugar creates an irresistible flavor that dances on your taste buds.
Whether you’re looking to impress guests or simply want to indulge yourself, this recipe is versatile enough for any occasion. Serve them with a drizzle of real maple syrup, and you’ll have a dish that could easily become your go-to breakfast all year long.
Why You’ll Love This Recipe
– Fluffy texture: These pancakes are light and airy, making each bite a delight.
– Easy preparation: Whipping up these pancakes is a breeze, so you can enjoy them without spending hours in the kitchen.
– Perfect for sharing: With enough servings for everyone, they’re great for family breakfasts or brunch with friends.
– Deliciously satisfying: The sweet notes of brown sugar combined with cinnamon create a flavor profile that feels both festive and comforting.
– Versatile toppings: Enjoy them plain or dress them up with your favorite fruits and syrups!
Ingredients You’ll Need
Gathering ingredients is half the fun! Here’s what you’ll need to whip up these delicious Cinnamon Brown Sugar Pancakes.
For the Pancake Batter
– 2 large eggs
– 1 1/4 cup whole milk (300g)
– 1 tsp vanilla extract (5g)
– 4 tbs 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 tbs baking powder (14g)
Variations
One of the best things about pancakes is their flexibility! Feel free to get creative with these variations that can add a twist to your classic Cinnamon Brown Sugar Pancakes.
– Add some fruit: Toss in blueberries or sliced bananas into the batter for added sweetness and nutrition.
– Make them whole grain: Substitute half of the all-purpose flour with whole wheat flour for a heartier pancake.
– Spice it up: Experiment with other spices like nutmeg or ginger for an exciting flavor boost.
– Try different milks: Use almond milk or oat milk as a dairy-free alternative while still achieving great taste.
How to Make Cinnamon Brown Sugar Pancakes
Step 1: Prepare the Wet Ingredients
In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar. Mixing these ingredients thoroughly ensures that the flavors meld beautifully before combining them with the dry ingredients.
Step 2: Combine Dry Ingredients
Sift the all-purpose flour, salt, ground cinnamon, and baking powder into your wet mixture. Whisk until you achieve a smooth batter with just a few small lumps remaining. This step is crucial as it helps prevent overmixing while ensuring everything is well blended.
Step 3: Preheat Your Skillet
Heat up a large skillet over medium-low heat until it’s approximately 325°F (165°C). Getting your skillet to the right temperature is important to ensure even cooking and prevent burning.
Step 4: Add Butter to Skillet
Once preheated, add a pat of butter to your skillet. This not only prevents sticking but also gives your pancakes those lovely golden edges we all crave.
Step 5: Cook Your Pancakes
Pour about 1/4 cup of batter into the buttered pan for each pancake. Let them cook for around 1 minute and 30 seconds until the underside turns golden brown before flipping them over gently. Cooking each side properly will result in fluffy pancakes that are cooked through but still moist.
Step 6: Serve Warm
Once cooked, plate your cinnamon brown sugar pancakes while they’re still warm. Serve with real maple syrup and perhaps an extra pat of butter on top for an indulgent finish.
Enjoy every delicious bite!
Pro Tips for Making Cinnamon Brown Sugar Pancakes
Making the perfect cinnamon brown sugar pancakes is all about technique and a little love. With these helpful tips, you’ll be flipping fluffy pancakes in no time!
– Use room temperature ingredients: Let your eggs and milk sit out for about 30 minutes before you start cooking. This helps create a smoother batter and fluffier pancakes.
– Don’t overmix the batter: It’s okay if there are small lumps in your batter. Overmixing can lead to tough pancakes, so mix just until combined for that light, airy texture.
– Adjust the heat: If your pancakes are browning too quickly or not cooking through, adjust the heat accordingly. A consistent medium-low heat will help ensure even cooking.
– Keep them warm: If you’re making a large batch, keep finished pancakes warm on a baking sheet in a low oven (around 200°F or 93°C) while you finish cooking the rest.
How to Serve Cinnamon Brown Sugar Pancakes
These cinnamon brown sugar pancakes are not only delicious but also visually appealing! Presenting them beautifully can elevate your breakfast experience.
Garnishes
– Fresh fruit: Top your pancakes with sliced bananas or berries for a burst of color and freshness.
– Whipped cream: A dollop of whipped cream adds an indulgent touch that pairs wonderfully with the spices.
Side Dishes
– Scrambled eggs: Serve with classic scrambled eggs for a well-rounded breakfast plate.
– Turkey sausage: This leaner option complements the sweetness of the pancakes perfectly.
– Yogurt parfaits: Layer yogurt with granola and fruits as a refreshing side dish.
– Smoothies: A fruit smoothie can add a nutritious and refreshing element to your breakfast spread.
Make Ahead and Storage
Meal prepping these cinnamon brown sugar pancakes can save you time during busy mornings. Here’s how to store them properly!
Storing Leftovers
– Allow the pancakes to cool completely before storing them in an airtight container to prevent moisture buildup.
– Place parchment paper between layers of pancakes if stacking to keep them from sticking together.
Freezing
– To freeze, let the pancakes cool completely, then place them in a single layer on a baking sheet and freeze until solid.
– Once frozen, transfer them to an airtight freezer bag or container. They’ll last up to 2 months in the freezer.
Reheating
– For reheating, you can use a microwave or toaster oven. Microwave on medium power for about 30 seconds per pancake or until heated through.
– For an oven method, preheat to 350°F (175°C) and warm pancakes on a baking sheet for about 10 minutes until heated through.
FAQs
If you have questions about making or serving these delightful pancakes, we’ve got answers!
Can I make the batter ahead of time?
Yes! You can prepare the batter ahead of time and store it covered in the refrigerator for up to 24 hours. Just give it a quick stir before using it, as it may thicken slightly while chilling.
Can I use whole wheat flour instead?
Absolutely! Whole wheat flour is a great substitute for all-purpose flour. Just keep in mind that it may produce denser pancakes, so you might want to adjust the liquid slightly if needed.
What toppings work best with these pancakes?
In addition to maple syrup, consider topping your pancakes with fresh fruit like strawberries or blueberries, chopped nuts for crunch, or even chocolate chips if you’re feeling indulgent!
Final Thoughts
I hope you find joy in making these cinnamon brown sugar pancakes as much as I do! They’re perfect for cozy mornings with family or whenever you need a sweet treat. Enjoy every fluffy bite!
Cinnamon Brown Sugar Pancakes
Ingredients
Method
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar.
- Sift the all-purpose flour, salt, ground cinnamon, and baking powder into your wet mixture. Whisk until you achieve a smooth batter with just a few small lumps remaining.
- Heat up a large skillet over medium-low heat until it's approximately 325°F (165°C).
- Once preheated, add a pat of butter to your skillet.
- Pour about 1/4 cup of batter into the buttered pan for each pancake. Let them cook for around 1 minute and 30 seconds until the underside turns golden brown before flipping them over gently.
- Once cooked, plate your cinnamon brown sugar pancakes while they're still warm. Serve with real maple syrup and perhaps an extra pat of butter on top.
