Sweet, fluffy pancakes drizzled in maple syrup and melted butter or a cream cheese glaze to help create the perfect Sunday morning brunch option. These pancakes cook to golden brown perfection and the cinnamon brown sugar provides a fun twist on a classic breakfast food.
The 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.
You will find some tried and true ingredients for a classic pancake batter in this recipe, with a few twists.
- baking powder
- brown sugar
See recipe card for quantities.
When I think of breakfast, I know that i want an easy recipe to throw together when I am sipping on my coffee. These yummy cinnamon sugar pancakes is my ideal weekend recipe.
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.
Hint: using an electric griddle 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.
- 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.
If you really want to have fun with this recipe, you can play around with the toppings to create completely different flavor profiles.
- 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 - add a cream cheese glaze or cream cheese cinnamon roll filling on top for a delicious cinnamon roll pancakes recipe.
- Powdered Sugar - top with powdered sugar to make this one of the best sweet recipes to serve for breakfast.
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.
The pancakes can be stored in the fridge already made for up to 1 week. You can also store the pancake mix in a 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 anyway!
These pancakes can be placed in the freezer in a freezer bag for up to 2 months.
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.
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Cinnamon Brown Sugar Pancakes
- Mixing Bowl
- 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.
- 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.
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!
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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