I love making these delicious, golden brown cinnamon brown sugar pancakes with melted butter and powdered cream on a relaxing Saturday morning for my whole family. This easy recipe has been kid tested and loved and has been tested to turn out perfect every time. I have made many pancake recipes over the past 10 years since I started heavily cooking and these fluffy pancakes are the ones I make the most often.
These cinnamon brown sugar pancakes are a delicious treat to enjoy for a cozy weekend morning breakfast. The kiddos will absolutely love these. They are also great to make in bulk on a hot griddle during vacation. You can also make them ahead of time and refrigerate or freeze them to enjoy at a later date or heat up quick before school or work.
This was inspired by my Homemade Copycat Sausage McGriddles on this site, and pairs well with this White Chocolate Salted Caramel Latte.
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Ingredients
- flour
- salt
- baking powder
- cinnamon
- brown sugar
- eggs
- milk
See recipe card for quantities.
Instructions
- Step 1: In a medium bowl add all purpose flour, baking powder, ground cinnamon, salt and brown sugar. Mix the dry ingredients together.
- Step 2: In a separate bowl, add the eggs and whole milk. Whisk together. Add the flour mixture to the wet ingredients in a large bowl and mix until combined until all of the small lumps are gone.
- Step 3: Heat the griddle to medium heat and coat with cooking spray, olive oil or butter. Spoon about ½ cup of pancake batter onto the griddle at a time.
- Step 4: Allow each pancake to cook until the wet side begins to bubble and then flip. This will take about 3-5 minutes. Cook another 2-3 minutes and remove from heat. Drizzle with real maple syrup or desired toppings before serving.
Hint: using an electric griddle or a non-stick skillet helps me get my desired temperature every time. I am able to always cook pancake recipes perfectly. You have very good control over the heat which makes them very desired for pancakes. It is also easy to take on vacation and feed a crowd.
Substitutions
- Flour - you can switch this out for a 1:1 gluten free baking flour
- Milk - switch out for almond milk for a dairy free option
- Brown Sugar - the brown sugar can be switched out for white sugar, but this will slightly alter the flavor
Variations
- Apple Cinnamon - cook down some apples in brown sugar and butter for an apply cinnamon pancake perfect for the fall. There is nothing like some fresh fruit on pancakes
- Cinnamon Roll Pancakes - add a cream cheese glaze or cream cheese cinnamon roll filling on top for a delicious cinnamon swirl pancakes recipe. I also have a delicious cinnamon rolls recipe on this site you can try if you are looking for a recipe that includes a delicious cinnamon mixture
- Powdered Sugar - top with powdered sugar to make this one of the best sweet recipes to serve for breakfast
See this gooey Cinnamon Roll recipe on my website!
Equipment
To create this recipe, you will either need an electric griddle or a griddle of some sort or a large skillet. You will also need a large mixing bowl and a whisk.
If you really want to crank out some pancakes, get a griddle grill for outside like a Blackstone. Our Blackstone cooks pancakes perfectly and you can even get a pancake kit for it to make your life easier.
Storage
The pancakes can be stored in the fridge already cooked for up to 1 week in an airtight container. You can also store the pancake mix in a small bowl covered with plastic wrap for up to 3 days. The remaining batter can start to get gross in the refrigerator so I do suggest using as fast as possible. I find it best overall to make all of the pancakes and then store them. They are a lot easier to reheat then cook from scratch, especially when life gets busy.
These cooked pancakes can be placed in the freezer in a freezer bag for up to 2 months.
Top Tip
If your stove runs hot, keep the heat at a medium-low heat. It is better to let your pancakes cook slow rather than burning them before they are ready to flip.
FAQ
You should be using a large egg for this recipe. Believe it or not, using the correct size egg is very important when it comes to recipes like pancakes, waffles or different baking recipes.
Absolutely! This could easily become your favorite buttermilk pancake recipe. Just replace the milk with buttermilk at a 1:1 ratio.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
📖 Recipe
Cinnamon Brown Sugar Pancakes
Equipment
- Electric Griddle
- Mixing Bowl
Ingredients
- 1 ½ cup flour
- 2 tablespoon cinnamon
- ½ teaspoon salt
- 2 teaspoon baking powder
- ¼ cup brown sugar
- 2 eggs
- 1 ½ cup milk
Instructions
- In a medium bowl add all purpose flour, baking powder, ground cinnamon, salt and brown sugar. Mix the dry ingredients together.
- In a large bowl, add the eggs and whole milk. Whisk together. Add the dry ingredients to the wet ingredients and mix until combined.
- Heat the griddle to medium heat and coat with cooking spray, olive oil or butter. Spoon about ½ cup of pancake batter onto the griddle at a time.
- Allow each pancake to cook until the wet side begins to bubble and then flip. This will take about 3-5 minutes. Cook another 2-3 minutes and remove from heat. Drizzle with syrup or desired toppings before serving.
Notes
- save leftovers in a freezer bag either in the refrigerator or freezer. Already cooked pancakes can be stored in the refrigerator for up to 5 days and the freezer for up to 2 months.
- reheat before serving.
- you can store the leftover batter in the refrigerator for up to 5 days. It does start to get gross fast though so I suggest storing the already cooked pancakes instead.
Nutrition
If you have any questions about how to make these brown sugar cinnamon pancakes or need other breakfast recipe suggestions, leave a comment below!
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