Description
Fluffy cinnamon brown sugar pancakes perfect for a cozy breakfast. This recipe combines warm spices like cinnamon and nutmeg with the sweetness of brown sugar to create irresistible pancakes that are easy to make and delicious to eat. Serve with maple syrup, whipped cream, fresh fruit, or a sprinkle of extra cinnamon for a delightful morning treat.
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 to ensure even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Make sure the melted butter has cooled slightly to prevent cooking the egg.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. A few lumps are okay; avoid overmixing to keep the pancakes fluffy.
- Rest (Optional): Let the batter rest for 5-10 minutes to allow the ingredients to meld and baking powder to activate, which helps with fluffiness.
- Prepare Griddle: Heat a lightly oiled griddle or non-stick frying pan over medium heat. Test readiness by sprinkling a few drops of water; they should sizzle and evaporate quickly.
- Pour Batter: Pour ¼ cup of batter onto the hot griddle for each pancake, leaving space between each to allow spreading.
- Cook First Side: Cook for 2-3 minutes or until bubbles appear on the surface and edges look set and slightly dry.
- Flip and Cook Second Side: Carefully flip the pancakes and cook for another 2-3 minutes or until the bottom is golden brown and cooked through.
- Keep Warm (Optional): Place cooked pancakes on a baking sheet lined with parchment paper and keep warm in a preheated oven at 200°F (93°C) while cooking the remaining batter.
- Serve: Serve immediately with your favorite toppings like maple syrup, whipped cream, fresh fruits, or a sprinkle of cinnamon for extra flavor.
Notes
- Do not overmix the batter to avoid tough pancakes; lumps are fine.
- Letting the batter rest improves texture but is optional if you’re short on time.
- Use a non-stick griddle or pan and lightly grease to prevent sticking.
- Adjust the heat of the griddle if pancakes are browning too fast or too slow.
- Keep cooked pancakes warm in the oven to serve all at once for a group.
