Cinnamon Brown Sugar Pancakes Recipe
If you’re craving a breakfast that feels like a warm hug on a plate, these Cinnamon Brown Sugar Pancakes are exactly what you need. Each fluffy bite offers a perfect balance of sweet brown sugar and fragrant cinnamon, creating a comforting, cozy flavor that’s simple yet utterly irresistible. Whether you’re starting your weekend or just want a special treat, these pancakes turn an ordinary morning into a celebration of homestyle goodness.

Ingredients You’ll Need
The ingredients for Cinnamon Brown Sugar Pancakes are wonderfully straightforward, but every single one plays an essential role. From the richness of eggs to the warm spice of cinnamon, these ingredients work in harmony to deliver pancakes that are tender, flavorful, and golden brown.
- 2 large eggs: Provide structure and richness to the batter.
- 1 1⁄4 cup whole milk (300g): Adds moisture and helps create a smooth batter.
- 1 tsp vanilla extract (5g): Enhances the sweetness with a subtle fragrant note.
- 4 tbs unsalted butter, melted (56g): Keeps the pancakes tender and adds a buttery depth.
- 1⁄2 cup brown sugar (110g): Gives that signature caramel-like sweetness and moist texture.
- 2 cups all-purpose flour (240g): The base that creates the perfect fluffy framework.
- 1⁄2 tsp salt (3g): Balances the sweetness and enhances flavor.
- 1 tsp ground cinnamon (3g): Brings a warm, spicy twist that makes these pancakes unforgettable.
- 1 tbs baking powder (14g): The secret to light, airy pancakes that rise beautifully.
How to Make Cinnamon Brown Sugar Pancakes
Step 1: Mix the Wet Ingredients
Start by whisking together the eggs, whole milk, vanilla extract, melted butter, and brown sugar in a medium-sized bowl. This combination creates a creamy base with the perfect touch of sweetness and richness. Take your time to fully incorporate everything so the sugar begins to dissolve into a luscious liquid mix.
Step 2: Combine the Dry Ingredients
Next, sift the all-purpose flour, salt, ground cinnamon, and baking powder into the wet mixture. Sifting is key as it aerates the flour and avoids any clumps, crucial for light pancakes. Carefully whisk everything until the batter is smooth but still slightly thin. Don’t worry if there are a couple of small lumps—that’s completely fine and means you won’t overmix.
Step 3: Preheat Your Skillet
Heat a large skillet over medium-low heat, aiming for about 325°F (165°C). This moderate temperature allows the pancakes to cook through evenly, getting that golden crust on the outside and fluffy texture inside. Adding a pat of butter to the warmed pan shortly before cooking also helps prevent sticking and adds a delicate, crisp edge.
Step 4: Cook Your Pancakes
Pour about 1/4 cup of batter into the skillet for each pancake. Let them sizzle gently for around 1 minute and 30 seconds until you see bubbles forming on top and the bottom turns a beautiful golden brown. Flip them carefully and cook for another minute. The smell at this stage is truly irresistible!
Step 5: Serve and Savor Your Cinnamon Brown Sugar Pancakes
Once cooked, plate up your pancakes while they’re still warm. These Cinnamon Brown Sugar Pancakes are best enjoyed fresh, topped with your favorite accompaniments. The warm aroma and sweet, spiced flavor make them a breakfast classic you’ll want to revisit again and again.
How to Serve Cinnamon Brown Sugar Pancakes

Garnishes
Serving your Cinnamon Brown Sugar Pancakes is the perfect opportunity to get creative. Think fresh berries, a dollop of whipped cream, or even a sprinkle of chopped nuts for some crunch. A drizzle of real maple syrup is a no-brainer, but you can also try honey or a cinnamon-infused butter for an extra flavor kick.
Side Dishes
Pair these pancakes with sides that complement their sweet-spiced profile. Crispy bacon or savory sausage links provide a wonderful contrast, while fresh fruit salad adds a refreshing burst of natural sweetness and color. A simple yogurt parfait is another excellent, light option to balance the indulgence.
Creative Ways to Present
If you’re serving guests or want to spoil yourself, stack your Cinnamon Brown Sugar Pancakes high and intersperse each layer with cream cheese or mascarpone spread. For a festive twist, toss in some toasted pecans or raisins into the batter before cooking. You can also roll these up with cinnamon sugar butter spread inside for a pancake-inspired cinnamon roll.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Brown Sugar Pancakes can be stored in an airtight container in the refrigerator for up to three days. Just make sure they are completely cooled before packing them away, which helps maintain their fluffy texture without becoming soggy.
Freezing
To enjoy these pancakes later, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. This method prevents them from sticking together. You can keep them frozen for up to two months, making a quick breakfast just a toaster away.
Reheating
Reheat your pancakes gently either in a toaster or in a skillet over low heat. The toaster works wonderfully for a quick reheat, restoring crisp edges, while the skillet warms them evenly. Avoid microwaving if you want to keep that delightful texture.
FAQs
Can I use light brown sugar instead of dark brown sugar in Cinnamon Brown Sugar Pancakes?
Absolutely! Light brown sugar will work just fine and will give a slightly milder molasses flavor, but your pancakes will still be deliciously sweet and moist.
Is it possible to make these pancakes dairy-free?
Yes! Swap out the whole milk for your favorite plant-based milk like almond or oat milk, and use a dairy-free butter alternative. The pancakes will still be tender and tasty.
How do I get my Cinnamon Brown Sugar Pancakes extra fluffy?
Make sure not to overmix the batter once you add the dry ingredients. Also, using fresh baking powder will help your pancakes rise beautifully and stay fluffy.
Can I add other spices to the batter?
Definitely! While cinnamon is the star, a pinch of nutmeg or cardamom can add a lovely depth of flavor and make your pancakes even more special.
What’s the best way to store leftover batter?
It’s best to use the batter immediately for the fluffiest pancakes. If you need to store it, keep it in the fridge for no more than 24 hours and give it a gentle stir before cooking as the baking powder may lose some potency.
Final Thoughts
There’s something truly comforting and joyful about Cinnamon Brown Sugar Pancakes. They bring warmth to your mornings in the best way possible, combining simple ingredients into a dish that feels a little indulgent yet effortless. I hope you’ll give this recipe a try soon—you may just find yourself making these pancakes a favorite tradition in your kitchen too.
PrintCinnamon Brown Sugar Pancakes Recipe
Delight in the warm, comforting flavors of Cinnamon Brown Sugar Pancakes, a perfect breakfast treat featuring fluffy pancakes infused with cinnamon and sweetened with rich brown sugar. These pancakes are simple to make and pair wonderfully with maple syrup and butter for a classic morning indulgence.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 2 large eggs
- 1 1⁄4 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
- Mix Wet Ingredients: In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, melted butter, and brown sugar until fully incorporated and smooth.
- Sift Dry Ingredients: Sift the all-purpose flour, salt, ground cinnamon, and baking powder into the wet mixture. Whisk gently until the batter is smooth but still slightly thin with a few small lumps remaining, resembling the consistency of glue.
- Preheat Skillet: Heat a large skillet over medium-low heat to about 325°F (165°C) to ensure even cooking without burning.
- Prepare Skillet: Add a pat of butter to the preheated skillet to prevent sticking and create lightly crisped edges around the pancakes.
- Cook Pancakes: Pour 1/4 cup of batter per pancake into the skillet. Cook each pancake for about 1 minute and 30 seconds until the underside turns golden brown. Flip carefully and cook the other side for an additional 1 minute until fully cooked.
- Serve Warm: Remove cooked pancakes and plate them immediately. Serve warm with real maple syrup and extra butter for a delicious breakfast experience.
Notes
- For fluffier pancakes, do not overmix the batter once dry ingredients are added; a few lumps are okay.
- Adjust cinnamon quantity based on your taste preference—add more for a stronger cinnamon flavor.
- Use a non-stick skillet or well-seasoned pan for best results when flipping pancakes.
- Keep cooked pancakes warm in a low oven (around 200°F or 90°C) if making multiple batches.
- Substitute whole milk with any milk alternative to make recipe dairy-free but keep in mind it may alter texture slightly.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 9g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: cinnamon pancakes, brown sugar pancakes, breakfast recipes, sweet pancakes, fluffy pancakes, maple syrup pancakes