Go Back
–+ servings
Cinnamon Brown Sugar Pancakes

Fluffy Cinnamon Brown Sugar Pancakes for Cozy Mornings

These Cinnamon Brown Sugar Pancakes are fluffy and comforting, perfect for cozy mornings or breakfast-for-dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pcs Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Whole Milk Substitute with any non-dairy milk for lactose-free.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different flavor.
  • 2 tablespoons Unsalted Butter (melted) Can be swapped with coconut oil for dairy-free.
  • 1 tablespoon Brown Sugar Light brown sugar for milder sweetness, dark for robust taste.
  • 1 cup All-Purpose Flour Use gluten-free flour blend for gluten-free pancakes.
  • 1/2 teaspoon Salt No substitution needed unless sodium-free is required.
  • 1/2 teaspoon Ground Cinnamon Optional: add pumpkin pie spice for a seasonal twist.
  • 1 teaspoon Baking Powder Ensure it is not expired.
For Serving
  • to taste Real Maple Syrup Drizzle generously for best taste.
  • to taste Fresh Fruit Berries or banana slices are recommended.
  • to taste Butter Pat of butter melts beautifully on pancakes.

Equipment

  • Mixing bowl
  • Whisk
  • non-stick skillet
  • Spatula

Method
 

Pancake Preparation
  1. In a medium bowl, whisk together 2 eggs, 1 cup of whole milk, 1 teaspoon of vanilla extract, and 2 tablespoons of melted unsalted butter. Blend until well combined.
  2. Sift in 1 cup of all-purpose flour, 1 tablespoon of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and a pinch of salt into the wet ingredients. Stir gently until a smooth batter forms, leaving a few small lumps.
  3. Preheat a non-stick skillet over medium-low heat. Melt a small pat of butter, swirling it to coat the surface.
  4. Pour 1/4 cup of batter for each pancake. Cook until edges set and small bubbles form, about 1 minute and 30 seconds. Flip and cook for another minute until golden-brown.
  5. Transfer pancakes to a warm platter and serve immediately with real maple syrup and a dollop of butter.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Store leftover pancakes in the fridge for up to 3 days. Reheat in the microwave for best results.

Tried this recipe?

Let us know how it was!