Cinnamon Brown Sugar Pancakes

If warm, cozy flavors are your thing, these Cinnamon Brown Sugar Pancakes will quickly become your favorite breakfast treat. Soft, fluffy, and infused with sweet cinnamon goodness, these pancakes taste like a comforting hug on a plate. Whether you’re making them for a weekend brunch or a weekday treat, they’re simple, satisfying, and sure to impress everyone at the table.

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Why You’ll Love This Recipe
Warm & Cozy Flavors – The mix of cinnamon and brown sugar adds a nostalgic, sweet-spiced twist.
Fluffy Texture – Buttermilk and baking powder make these pancakes light and airy.
Simple Ingredients – Made with pantry staples you already have at home.
Perfect for All Ages – A kid-friendly favorite that adults love too.
Great for Meal Prep – Freeze and reheat for a quick, delicious breakfast anytime.

Ingredients You’ll Need

For the Pancakes:
• 1 ½ cups all-purpose flour
• 2 tbsp brown sugar (light or dark)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 1 large egg
• 1 ¼ cups buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 mins)
• 2 tbsp unsalted butter, melted (plus more for greasing the pan)
• 1 tsp vanilla extract

For the Brown Sugar Cinnamon Swirl (Optional but amazing):
• 2 tbsp unsalted butter, melted
• 3 tbsp brown sugar
• ½ tsp ground cinnamon

Toppings:
• Maple syrup or honey
• Whipped cream
• Sliced bananas or fresh berries
• Crushed pecans or walnuts (optional)

Tools You’ll Need
• Mixing bowls
• Whisk
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons
• Ladle or ¼-cup measuring cup

Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
2. Make a well in the center for the wet ingredients.

Step 2: Combine the Wet Ingredients

1. In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
2. Pour the wet mixture into the dry ingredients and stir gently until just combined.
3. Do not overmix—the batter should be slightly lumpy for fluffier pancakes.

Step 3: Optional – Prepare the Cinnamon Swirl

1. In a small bowl, mix melted butter, brown sugar, and cinnamon.
2. Scoop into a small zip-top bag and snip off a tiny corner to pipe it.

Step 4: Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
2. Pour ¼ cup of batter onto the pan for each pancake.
3. If using the swirl, pipe a spiral of the cinnamon mixture on top of the batter.
4. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
5. Flip carefully and cook another 1–2 minutes until golden and cooked through.
6. Repeat with the remaining batter, greasing the pan between batches as needed.

Step 5: Serve & Top

1. Stack pancakes on a plate and drizzle with maple syrup.
2. Top with a dollop of whipped cream, fresh fruits, and a sprinkle of chopped nuts if desired.
3. Serve warm and enjoy the cozy comfort of cinnamon sweetness.

Tips for Perfect Pancakes
Don’t Overmix – Lumpy batter is key to light, fluffy pancakes.
Control the Heat – Medium heat is best to avoid burning and ensure even cooking.
Use Buttermilk – Adds tang and activates the leavening for fluffier results.
Make Ahead – Mix dry ingredients the night before to save time in the morning.
Swirl Like a Pro – Use a piping bag or small squeeze bottle for neat cinnamon swirls.

Serving Suggestions
• Classic Stack – Serve with butter and real maple syrup.
• Fruity Delight – Top with sautéed apples or caramelized bananas.
• Decadent Brunch – Add whipped cream, a dusting of cinnamon sugar, and drizzle of chocolate syrup.
• Savory-Sweet Combo – Serve alongside scrambled eggs and turkey sausage or beef bacon.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 3 days.
Freeze: Layer pancakes between parchment paper and freeze in a zip-top bag for up to 2 months.

Reheating:
Microwave: Heat pancakes on a microwave-safe plate for 30–60 seconds.
Toaster: Toast for a slightly crisp outside and soft center.
Oven: Reheat in a 300°F oven for 5–7 minutes.

Frequently Asked Questions

1. Can I make these pancakes dairy-free?
Yes! Use almond or oat milk with a tablespoon of lemon juice in place of buttermilk, and a plant-based butter alternative.

2. Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat flour for a nuttier taste and extra fiber.

3. What if I don’t have buttermilk?
Mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes.

4. Can I double the recipe?
Absolutely. This recipe scales well, perfect for feeding a crowd or freezing extra batches.

Final Thoughts
These Cinnamon Brown Sugar Pancakes are everything a cozy breakfast should be—warm, soft, sweet, and full of comforting spice. They come together quickly and easily, with ingredients you likely already have in your kitchen. Whether you keep it simple with syrup or go all out with whipped cream and fruit, every bite will feel like a morning treat worth savoring.

Make them once, and they’re sure to become a staple in your breakfast rotation. Be sure to bookmark this recipe, share it with a friend, and leave a review below!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 310 | Protein: 7g | Carbohydrates: 38g | Fat: 14g | Fiber: 2g | Sodium: 370mg

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