My Cinnamon Brown Sugar Pancakes are about to become your new go-to recipe for pancakes. Each pancake is laced with warm cinnamon spice and brown sugar. They're so cozy and delicious!
Looking for more easy pancake recipes? Try my Banana Pancakes next!
About This Recipe
Cinnamon and brown sugar are a classic combination. Brown sugar toast, anyone? Or maybe you prefer something more decadent, like cinnamon rolls. These pancakes are perfect when you're craving that sweet sugary cinnamon flavor.
These pancakes are made with pantry staples and come together easily with just two bowls and a whisk. Made with cinnamon and several generous spoonfuls of brown sugar, they taste incredibly cozy and comforting, especially on a cold weekend morning. They're perfect for breakfast or brunch.
Key Ingredients
All-purpose flour: I use all-purpose flour in all my pancake recipes. It's reliable and gives me light and fluffy pancakes every time. You can easily swap this with a gluten-free blend if needed.
Brown sugar: You can use light or dark brown sugar. Pack it gently into your measuring spoon or measuring cup so you get enough brown sugar. If you want the pancakes to be extra sweet, you can double the brown sugar, but I prefer leaving it less sweet because you can just add maple syrup afterwards.
Cinnamon: Cinnamon is the defining flavor of this pancake recipe, so make sure your cinnamon is not too old (i.e., less than 6 months since you opened it) because it loses its punch pretty quickly.
Baking powder: Make sure your baking powder isn't expired, otherwise your pancakes will be flat and dense. And PLEASE, do not confuse this with baking soda. I have had people accidentally use baking soda in my pancake recipes, and it never goes well. Baking soda has a very strong taste and will not make your pancakes fluffy.
Salt: I use fine sea salt so that the salt dissolves into the batter more evenly. Kosher salt works too, but sometimes I find it doesn't dissolve properly, and you'll get some parts of the pancake to be really salty.
Milk: I love using whole milk for more richness and flavor, but a lower-fat milk, or a nondairy milk, works fine.
Egg: Acts as a binder so the batter mixes evenly.
Vegetable oil: Oil keeps the pancakes soft and moist. You can also use melted butter, but I usually just use oil because it's easier to measure.
Vanilla extract: Pairs extremely well with the brown sugar and cinnamon.
Instructions
STEP 1: In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt.
STEP 2: In a separate medium bowl, whisk together the milk, egg, oil, and vanilla.
STEP 3: Pour the wet ingredients into the dry and stir until just combined. The batter will be a little lumpy.
STEP 4: Heat a nonstick skillet or griddle over medium-low heat and add a light drizzle of oil. When the pan is hot, scoop ¼ cup of batter per pancake into the pan. Cook until bubbles form on the top and the edges look set, about 2 minutes.
STEP 5: Flip and cook for another minute or two until cooked through. Repeat with the remaining batter and adjust the heat as needed if the outside is cooking too fast.
Cinnamon Brown Sugar Pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 4 tablespoons brown sugar (packed)
- 1 tablespoon cinnamon
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- ¼ cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt.
- In a separate medium bowl, whisk together the milk, egg, oil, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be a little lumpy.
- Heat a nonstick skillet or griddle over medium-low heat and add a light drizzle of oil. When the pan is hot, scoop ¼ cup of batter per pancake into the pan. Cook until bubbles form on the top and the edges look set, about 2 minutes. Flip and cook for another minute or two until cooked through. Repeat with the remaining batter and adjust the heat as needed if the outside is cooking too fast.
- Serve warm with maple syrup!
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