Spicy cinnamon and warm brown sugar make the perfect flavor combination, giving these pancakes warm caramel-like undertones. Pair these fluffy cinnamon brown sugar pancakes with real maple syrup and they could easily become your go-to fall breakfast treat.
I seriously can’t get over these cinnamon brown sugar pancakes! They’re fluffy, they’ve got a slight cinnamon kick, and they have warm caramel like undertones that just radiate a warm, cozy fall feeling. I’m telling you, they’re totally addictive. Not only are they delicious, but whipping them up is a breeze. And here’s the real game-changer – those mornings when you’re racing against the clock, you can actually stash some of these in the freezer to be warmed up in just a few minutes. Trust me, it’s a lifesaver!
Pancakes aren’t just for dinner. Have you ever tried having breakfast for dinner? It’s a thing, and it’s amazing. Almost every week, we do a breakfast for dinner night, and whip up some pancakes and crispy bacon. Cinnamon, brown sugar, real maple syrup, and salty bacon, can you say yum?
Ingredients
Every ingredient plays an important role when making these pancakes. This list explains the role of each ingredient when making this recipe. See the recipe card below for a list of the ingredients with their amounts.
- Eggs – Eggs provides structure, moisture, and richness to the batter. It also act as a binding agent, helping to hold the ingredients together.
- Milk – Milk thins out the batter and allows the spread out on the griddle or pan, and also gives the pancakes light and delicate texture.
- Vanilla – Vanilla extract enhances the overall flavor profile of the pancakes, providing a warm and inviting aroma.
- Butter – Malted butter adds fat and moisture to the pancake batter, which gives them a melt-in-your-mouth quality.
- Brown Sugar – Brown sugar adds sweetness and a warm caramel undertone. You can use either light or dark brown sugar in this recipe. Light brown sugar will provide a milder caramel flavor, while dark brown sugar will give them a deeper, more robust flavor.
- Salt – Even a small amount of salt enhances the overall flavor of the pancakes, bringing out the cinnamon and brown sugar.
- Baking Powder – Baking powder is the main leavening agent in this recipe. It releases carbon dioxide gas when exposed to moisture and heat. This gas creates air bubbles in the batter, causing the pancakes to rise and become fluffy.
- All-Purpose Flour – The main dry ingredient in the batter, flour provides the structure and foundation for the pancakes. It contains proteins that form gluten when mixed with wet ingredients, contributing to the pancakes’ texture.
How to Make These Pancakes
In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and brown sugar. Mix until all the ingredients are fully incorporated.
Sift the all-purpose flour, salt, cinnamon, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining. The batter’s consistency should resemble that of glue.
Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).
Once the skillet is preheated, add a pat of butter to prevent your pancakes from sticking, and to give them lightly crisped edges.
Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 1 minute and 30 seconds until the underside is golden, then flip and cook the other side for another minute.
When they’re done, plate and serve your cinnamon brown sugar pancakes warm with real maple syrup and butter.
How to Store Cinnamon Brown Sugar Pancakes
Storing Leftovers in the Fridge: If you plan to consume the pancakes within a few days, store them in the refrigerator. Allow the cooked pancakes to cool down to room temperature before storing to prevent condensation from forming inside the storage container. Place a piece of parchment paper between each pancake and transfer the pancakes to an airtight container. Parchment paper prevents them from sticking together and makes it easier to separate them when you’re ready to reheat. Place the sealed container in the refrigerator. Pancakes can be safely stored in the fridge for about 2-3 days. When you’re ready to enjoy the leftovers, remove the desired number of pancakes from the container and reheat them using a toaster oven, microwave, or stovetop.
Storing Leftovers in the Freezer: For longer storage, freeze the pancakes. Allow the cooked pancakes to cool down to room temperature before storing to prevent condensation from forming inside the storage container. Place a piece of parchment paper between each pancake and transfer the pancakes to an airtight container, ensure the container is well-sealed to prevent freezer burn. Parchment paper prevents them from sticking together and makes it easier to separate them when you’re ready to reheat. Place the sealed container in the freezer. Pancakes can be frozen for up to 1-2 months. When you’re ready to enjoy the leftovers, remove the desired number of pancakes from the container and reheat them using a toaster oven, microwave, or stovetop.
Cinnamon Brown Sugar Pancakes FAQ
Brown sugar pancakes have a distinct caramel-like sweetness and a slightly richer flavor compared to regular pancakes, which are typically sweetened with granulated sugar. They often have a warm, comforting taste.
You can use either light or dark brown sugar in this cinnamon brown sugar pancake recipe. Light brown sugar will provide a milder caramel flavor, while dark brown sugar will give them a deeper, more robust flavor.
A medium-low heat setting on your stovetop (around 320°F or 165°C) is usually ideal for cooking pancakes.
You can try using a gluten-free flour blend as a substitute for all-purpose flour to make the pancakes gluten-free.
Store leftover batter in an airtight container in the refrigerator for up to a day. You might need to give it a gentle stir before using, as it can thicken.
More Breakfast Recipes to Try
- Giant Cast Iron Cinnamon Roll
- Sourdough Banana Pancakes
- No-Knead Sourdough Cinnamon Rolls
- Sweet Cream Pancakes
- Glazed Sourdough Donuts
Cinnamon Brown Sugar Pancakes
9
servings10
minutes20
minutesSpicy cinnamon and warm brown sugar make the perfect flavor combination, giving these pancakes warm caramel-like undertones. Pair these fluffy cinnamon brown sugar pancakes with real maple syrup and they could easily become your go-to fall breakfast treat.
Ingredients
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)
Directions
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and brown sugar. Mix until all the ingredients are fully incorporated.
- Sift the all-purpose flour, salt, cinnamon, and baking powder into the liquid ingredients. Whisk until a smooth, slightly thin batter develops, with just a few small lumps remaining. The batter’s consistency should resemble that of glue.
- Heat up a large skillet over medium-low heat, or to a temperature of approximately 325°F (165°C).
- Once the skillet is preheated, add a pat of butter to prevent your pancakes from sticking, and to give them lightly crisped edges.
- Pour 1/4 cup of batter into the buttered pan to form each pancake. Cook for around 1 minute and 30 seconds until the underside is golden, then flip and cook the other side for another minute.
- When they’re done, plate and serve your cinnamon brown sugar pancakes warm with real maple syrup and butter.
Notes
- Should I use light or dark brown sugar? You can use either light or dark brown sugar in this recipe. Light brown sugar will provide a milder caramel flavor, while dark brown sugar will give them a deeper, more robust flavor.
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