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.

5 from 5 votes

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Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, cinnamon sugar, pancake, sweet, syrup

Prep Time: 15

Cook Time: 10

Servings: servings

Calories: 99kcal

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.