Cinnamon Brown Sugar Pancakes

$Cinnamon brown sugar pancakes are a delightful treat. They are fluffy and easy to make. You will love the warm spices and sweet flavor. This recipe uses simple ingredients that you may already have. - Flour Use 1 cup of all-purpose flour. This gives the pancakes structure. - Brown Sugar Add 2 tablespoons of brown sugar. This adds sweetness and a hint of caramel flavor. - Baking Powder and Baking Soda Use 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. These help the pancakes rise and become fluffy. - Ground Cinnamon Add 1/2 teaspoon of ground cinnamon. This gives the pancakes their warm and cozy taste. - Salt A small pinch of salt (1/4 teaspoon) enhances all the flavors. - Buttermilk (or substitute) Use 1 cup of buttermilk for a rich taste. If you don’t have buttermilk, mix regular milk with a splash of vinegar. - Large Egg One large egg adds moisture and helps bind the batter. - Melted Butter Use 2 tablespoons of melted butter for flavor. You will need more butter for cooking too. - Vanilla Extract Add 1 teaspoon of vanilla extract. This adds depth to the flavor. - Optional Add-ins You can mix in chopped nuts or chocolate chips for fun flavor twists. Start by gathering your dry ingredients. You need: - 1 cup all-purpose flour - 2 tablespoons brown sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon salt In a large bowl, whisk together these ingredients. Make sure they mix well. This step is key for even flavor in your pancakes. Now, let’s prepare the wet ingredients. In another bowl, combine: - 1 cup buttermilk (or milk with a splash of vinegar) - 1 large egg - 2 tablespoons melted butter - 1 teaspoon vanilla extract Whisk these together until fully mixed. This helps create a smooth batter once we combine everything. Next, pour the wet mixture into the dry ingredients. Use a spatula to mix gently. It’s okay if the batter has a few lumps. Overmixing can make the pancakes tough. If you want, you can fold in some chopped nuts or chocolate chips for extra flavor. Heat a non-stick skillet or griddle over medium heat. Add a little butter to grease the surface. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on top and the edges look set, about 2-3 minutes. Then, flip the pancakes. Cook for another 1-2 minutes until they turn golden brown. Stack your pancakes on a plate. Drizzle with maple syrup and sprinkle with powdered sugar and a bit more cinnamon. For a pop of color, add fresh fruit like sliced bananas or berries. Enjoy your fluffy cinnamon brown sugar pancakes! For the full recipe, refer back to the earlier section. To make your pancakes fluffy, use fresh baking powder. This helps them rise well. Mix dry and wet ingredients gently. Overmixing makes the pancakes dense. Let the batter rest for a few minutes. This gives time for the baking powder to activate. You can also separate the egg and whip the white. Fold it in at the end for an extra lift. Avoid using too much flour. Measuring it correctly is key. Scooping directly from the bag packs it down. You want a light, airy batter. Don't skip the buttermilk or its substitute. It adds flavor and helps with texture. Lastly, don't flip the pancakes too soon. Wait for bubbles to form on the surface. This ensures even cooking. A non-stick skillet works best for cooking pancakes. It prevents sticking and ensures even heat. A flat spatula helps flip them easily. A ladle or measuring cup makes pouring the batter simple. If you have a griddle, that’s great too! It can cook multiple pancakes at once. For the perfect pancake, keep your heat at medium. This avoids burning while allowing them to cook through. For the full recipe, check out the Cinnamon Brown Sugar Pancakes section! {{image_2}} You can change the taste of your pancakes with seasonal ingredients. Try adding pumpkin puree in the fall. It gives a warm, cozy feel. In summer, fresh berries like blueberries or strawberries add a fruity twist. These fruits can also make your pancakes more colorful and fun. You can mix in grated apples in winter for a sweet crunch. These added ingredients can bring new life to your pancakes. You can easily make these pancakes vegan. Swap the egg with a mashed banana or flaxseed meal mixed with water. For milk, use almond, soy, or oat milk. To make them gluten-free, use a good gluten-free flour blend. This way, everyone can enjoy delicious pancakes. Just ensure the baking powder is gluten-free as well. Adding chocolate chips or nuts makes pancakes even yummier. Chocolate chips give a sweet burst in every bite. You can use dark, milk, or even white chocolate, depending on your taste. Chopped walnuts or pecans add a nice crunch and nutty flavor. Mix these add-ins into the batter before cooking. This is your chance to get creative. You can try different combos to find your favorite flavor. For the full recipe, check out the details above. To store leftover pancakes, let them cool first. Stack the pancakes with a piece of wax paper between each one. This keeps them from sticking together. Place the stack in an airtight container. You can also use plastic wrap. Store them in the fridge for up to three days. To reheat pancakes, use a microwave or a skillet. For the microwave, place a pancake on a plate. Heat it for about 20-30 seconds. Check if it's warm enough; if not, heat a bit longer. For a skillet, add a little butter over low heat. Warm the pancake for about one minute on each side. This makes them nice and soft again. To freeze pancakes, make sure they are fully cool. Stack them with wax paper in between, just like for the fridge. Place the stack in a freezer-safe bag or container. Seal tightly to prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, just reheat them as usual. This way, you can enjoy your cinnamon brown sugar pancakes any time! For the full recipe, check out the earlier section. To make pancakes fluffier, use fresh baking powder. Always sift dry ingredients. This helps mix air into the batter. Also, don’t overmix your batter. A few lumps are fine. Let the batter rest for a few minutes before cooking. This lets the baking powder work better. Yes, you can substitute buttermilk. Mix regular milk with a splash of vinegar or lemon juice. Let it sit for five minutes before using. This mimics buttermilk's tangy flavor. You can also use yogurt mixed with water for a similar result. Pancakes will last about three to four days in the fridge. Store them in an airtight container. Place parchment paper between layers to prevent sticking. If you want them to last longer, consider freezing them instead. Many toppings suit cinnamon brown sugar pancakes. Try maple syrup for sweetness. Fresh fruits like bananas or berries add color and flavor. You can also sprinkle nuts for crunch. Whipped cream or yogurt makes a lovely addition too. To prevent pancakes from sticking, use a non-stick skillet. Heat it well before pouring batter. Always add a little butter or oil. Wipe the pan with a paper towel to spread it evenly. This ensures a nice, golden brown pancake without sticking. This blog post covered everything you need for making perfect pancakes. We discussed the key ingredients, like flour and brown sugar, and shared a step-by-step guide to cooking. You learned tips for fluffy pancakes and ways to customize your recipe with seasonal ingredients. In the end, pancakes are fun and easy to make. Don't hesitate to experiment with flavors or serve them your way. Enjoy your cooking journey!$

Start your day with delicious cinnamon brown sugar pancakes that are easy to make and full of flavor! This quick recipe combines fluffy pancakes with the warm taste of cinnamon and sweet brown sugar. Perfect for breakfast or brunch, these pancakes can be customized with nuts or chocolate chips. Click through to explore the full recipe and tips for a delightful presentation that will impress your family and friends!

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Ingredients

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup buttermilk (or substitute with milk and a splash of vinegar)

1 large egg

2 tablespoons melted butter (plus extra for cooking)

1 teaspoon vanilla extract

Optional: Chopped nuts or chocolate chips for added flavor

Instructions

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt until well blended.

In a separate bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until fully incorporated.

Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in chopped nuts or chocolate chips for extra flavor.

Preheat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more butter to the skillet as needed.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

- Presentation Tips: Stack the pancakes on a plate, drizzle with maple syrup, and sprinkle with powdered sugar and a dash of extra cinnamon. Garnish with fresh fruit like sliced bananas or berries for added color and flavor.