Cinnamon Brown Sugar Pancakes
Sweet, fluffy pancakes drizzled in maple syrup and melted butter or a cream cheese glaze to help create the perfect Sunday morning brunch option.
Equipment
- 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
Serving: 1pancakeCalories: 99kcalCarbohydrates: 19gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 28mgSodium: 192mgPotassium: 90mgFiber: 1gSugar: 6gVitamin A: 106IUVitamin C: 0.1mgCalcium: 103mgIron: 1mg
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