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Cinnamon Brown Sugar Pancakes

Fluffy, fragrant pancakes infused with warm cinnamon and rich brown sugar, perfect for a cozy morning breakfast.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour 240g
  • 2 tbsp granulated sugar 25g
  • 2 tbsp packed brown sugar 25g
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Wet Ingredients
  • 2 large eggs 100g
  • 1 1/2 cups whole milk 360ml
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Griddle or nonstick skillet
  • Whisk
  • Spatula

Method
 

Batter Preparation
  1. Whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon in a large bowl.
  2. Beat the eggs in a separate bowl, then whisk in the milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and gently fold until just moistened, leaving some lumps.
  4. Let the batter rest for 5 minutes.
Cooking
  1. Preheat a griddle or skillet over medium heat and lightly grease with butter.
  2. Pour 1/4 cup of batter per pancake onto the hot pan.
  3. Cook for 2-3 minutes until bubbles form on the surface and edges are set.
  4. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and puffed.
  5. Remove to a plate and keep warm until serving.

Notes

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or microwave.