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Cinnamon Brown Sugar Pancakes

Fluffy pancakes infused with rich brown sugar and aromatic cinnamon, perfect for a cozy winter morning.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons melted butter ensure it’s halal
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium bowl, combine the flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mix until thoroughly combined.
  2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.
  3. Gently pour the wet ingredients into the dry mixture. Stir until just combined; be careful not to overmix! Small lumps are perfectly fine.
Cooking
  1. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  2. Pour 1/4 cup of the batter onto the pan. Cook until bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes, or until cooked through and golden brown.
  3. Keep pancakes warm in a low oven while you repeat with the remaining batter. Serve with your favorite toppings.

Notes

Substitutions: Feel free to swap whole wheat flour for all-purpose flour for an extra nutritious twist, or use almond milk for a dairy-free alternative. Make sure your skillet is hot enough for a good sear, but not so hot that the pancakes burn. Refrigerate any leftover pancakes in an airtight container for up to 3 days. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag. They can last up to 2 months. To reheat, microwave pancakes for about 30 seconds or until warm.