Description
These Cinnamon Brown Sugar Pancakes are a delightful breakfast treat combining warm spices and sweet brown sugar for fluffy, flavorful pancakes. Perfectly spiced with cinnamon and nutmeg, and made with simple pantry ingredients, they come together easily on the stovetop to create the ultimate comforting morning meal.
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
For Cooking
- 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 for even mixing.
- Whisk Wet Ingredients: In a separate bowl, combine the milk, egg, melted butter (slightly cooled), and vanilla extract. Whisk until fully blended.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula just until combined. A few lumps remaining is okay—do not overmix to avoid tough pancakes.
- Rest Batter (Optional): Let the batter rest for 5 to 10 minutes to allow the ingredients to meld and the baking powder to activate for fluffier pancakes.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test readiness by dropping a few drops of water; they should sizzle and evaporate quickly.
- Pour Batter: Pour ¼ cup of batter per pancake onto the hot griddle, leaving space between pancakes.
- Cook First Side: Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set and slightly dry.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 2 to 3 minutes until the bottoms are golden brown and pancakes are cooked through.
- Keep Warm (Optional): Place cooked pancakes in a preheated oven at 200°F (93°C) on a baking sheet lined with parchment paper to keep warm while cooking remaining pancakes.
- Serve: Serve pancakes immediately with your favorite toppings such as maple syrup, whipped cream, fresh fruit, or a sprinkle of extra cinnamon.
Notes
- Do not overmix the batter; a few lumps are fine for tender pancakes.
- Resting the batter helps improve texture but is optional.
- Use a non-stick pan or griddle and lightly grease it to prevent sticking.
- Adjust cooking heat if pancakes brown too quickly or not enough.
- Keep cooked pancakes warm in a low oven if making large batches.
- Feel free to customize toppings to suit your taste preferences.
