Cinnamon Brown Sugar Pancakes
These fluffy Cinnamon Brown Sugar Pancakes are sweet and full of warm cinnamon flavor, perfect for breakfast or brunch.
Ingredients
Wet Ingredients
- 2 large large eggs
- 1.25 cup whole milk (300g)
- 1 tsp vanilla extract (5g)
- 4 tbs unsalted butter, melted (56g)
- 1/2 cup brown sugar (110g)
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 1/2 tsp salt (3g)
- 1 tsp ground cinnamon (3g)
- 1 tbs baking powder (14g)
Instructions
Preparation
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar until well combined.
- Sift the all-purpose flour, salt, ground cinnamon, and baking powder into the bowl with the wet ingredients. Whisk until you have a smooth batter with a slightly thin consistency.
Cooking
- Preheat a large skillet on medium-low heat, aiming for a temperature of about 325°F (165°C).
- Once the skillet is hot, add a pat of butter to prevent sticking.
- Pour 1/4 cup of the batter into the buttered pan for each pancake. Cook for approximately 1 minute and 30 seconds or until golden brown. Flip and cook the other side for another minute.
- Plate the pancakes while warm and enjoy them with real maple syrup and a pat of butter on top.
Notes
To ensure perfect pancakes, do not overmix the batter, check the heat to avoid burning, and use fresh ingredients. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.