Introduction

These Cinnamon Brown Sugar Pancakes offer a sweet, warmly spiced twist on classic pancakes. With a fluffy texture and rich flavor, they’re perfect for a cozy breakfast or brunch treat.

A stack of five golden-brown pancakes with a soft, slightly porous texture is placed on a white plate set on a white marbled surface. Dark amber syrup is slowly dripping down the sides, pooling around the pancakes, while small clumps of coarse, dark brown sugar sit on top, glistening in the light. The edges of the pancakes are slightly crispy, adding texture contrast. The image focuses closely on the pancakes to show the syrup’s shine and the sugar’s grainy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs
1 1/4 cup whole milk (300g)
1 tsp vanilla extract (5g)
4 tbsp unsalted butter, melted (56g)
1/2 cup brown sugar (110g)
2 cups all-purpose flour (240g)
1/2 tsp salt (3g)
1 tsp ground cinnamon (3g)
1 tbsp baking powder (14g)

Instructions

Step 1: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar until fully combined.
Step 2: Sift the all-purpose flour, salt, ground cinnamon, and baking powder into the wet ingredients. Whisk gently until the batter is smooth and slightly thin, with a few small lumps remaining. It should resemble the consistency of glue.
Step 3: Preheat a large skillet over medium-low heat, aiming for about 325°F (165°C).
Step 4: Add a small pat of butter to the skillet to prevent sticking and to create lightly crisped edges on the pancakes.
Step 5: Pour 1/4 cup of batter into the skillet for each pancake. Cook for approximately 1 minute and 30 seconds until the underside turns golden, then flip and cook the other side for about one minute.
Step 6: Serve the pancakes warm with real maple syrup or your favorite toppings and enjoy!

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter; small lumps are fine.
Try adding chopped nuts or a handful of blueberries to the batter for a fun twist.
Use light brown sugar for a milder sweetness or dark brown sugar for a richer molasses flavor.
Substitute milk with a non-dairy alternative like almond or oat milk if preferred.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes in a single layer separated by parchment paper, then thaw and reheat as needed.

How to Serve

A stack of six round pancakes with a light brown color and soft texture is placed centrally on a white plate, which sits on a beige cloth with a subtle weave pattern. The pancakes are thick and fluffy, layered evenly one on top of another. On the top pancake, there are scattered chunks of brown sugar and golden syrup slowly dripping down the sides of the stack, pooling gently on the white plate. Some syrup and brown sugar crystals are also visible around the base of the stack. The background is plain with a white marbled texture, keeping focus on the warm, inviting pancakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a gentle stir before cooking, as some ingredients may settle.

How do I prevent my pancakes from sticking to the pan?

Make sure your skillet is properly preheated and use a small amount of butter or oil before pouring the batter. Cooking on medium-low heat helps prevent sticking and burning.

Cinnamon Brown Sugar Pancakes Recipe

Print Recipe

★★★★★

4.5 from 103 reviews

Fluffy and flavorful cinnamon brown sugar pancakes made with a simple batter of eggs, milk, vanilla, and buttery sweetness. These pancakes are lightly spiced with cinnamon and perfectly cooked on the stovetop for a delicious breakfast treat.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8–10 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

2 large eggs
1 1/4 cup whole milk (300g)
1 tsp vanilla extract (5g)
4 tbs unsalted butter, melted (56g)

Dry Ingredients

1/2 cup brown sugar (110g)
2 cups all-purpose flour (240g)
1/2 tsp salt (3g)
1 tsp ground cinnamon (3g)
1 tbs baking powder (14g)

Instructions

Mix Wet Ingredients: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar until fully incorporated.
Combine Dry Ingredients: Sift together the all-purpose flour, salt, ground cinnamon, and baking powder into the wet ingredients. Whisk until a smooth, slightly thin batter forms with a few small lumps remaining; the consistency should resemble glue.
Preheat Skillet: Heat a large skillet over medium-low heat to approximately 325°F (165°C).
Prepare Pan for Cooking: Add a pat of butter to the preheated skillet to prevent sticking and to give the pancakes lightly crisped edges.
Cook Pancakes: Pour 1/4 cup of batter into the skillet for each pancake. Cook for about 1 minute and 30 seconds until the underside is golden brown, then flip and cook the other side for an additional minute.
Serve: Once cooked through, plate the cinnamon brown sugar pancakes and serve warm with real maple syrup or your favorite toppings.

Notes

Do not overmix the batter; a few lumps are okay to keep the pancakes tender.
Use whole milk for best flavor and texture, but you can substitute with dairy-free milk if preferred.
Adjust cinnamon and brown sugar amounts to your taste for more or less sweetness and spice.
Keep cooked pancakes warm in a low oven while finishing the batch.
These pancakes freeze well; reheat gently in a toaster or microwave.

Keywords: cinnamon pancakes, brown sugar pancakes, breakfast recipe, fluffy pancakes, sweet pancakes