Description
These Cinnamon Brown Sugar Pancakes offer a deliciously sweet and fluffy breakfast treat, combining warm cinnamon and rich brown sugar flavors into a classic American favorite. Perfectly cooked on the stovetop, they’re easy to prepare and ideal for a cozy morning gathering.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar (packed)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, cinnamon, and salt to evenly combine all the dry elements.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir carefully until just combined; ensure not to overmix as a few lumps should remain for tender pancakes.
- Heat Skillet: Preheat a lightly greased nonstick skillet or griddle over medium heat to achieve optimal cooking temperature.
- Cook Pancakes: Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set, then flip and cook for another 1–2 minutes until golden brown and fully cooked through.
- Serve: Repeat the cooking process with remaining batter, and serve pancakes warm topped with maple syrup, butter, or a dusting of powdered sugar for added sweetness.
Notes
- For extra flavor, swirl a cinnamon-sugar mixture into each pancake while cooking.
- Add chopped pecans or walnuts for a crunchy texture.
- These pancakes freeze well; simply reheat in a toaster or microwave when ready to eat.
