Wake up your morning routine with a stack of Cinnamon Brown Sugar Pancakes that taste like dessert for breakfast but are easy enough for a weekday treat. These beauties are impossibly fluffy, kissed with warm cinnamon, and kissed with the deep caramel sweetness of brown sugar. Every bite is cozy comfort, perfect for lazy Sundays or any time you want to make breakfast feel special. Whether you keep things classic with maple syrup or go wild with creative toppings, this recipe is one you’ll pull out again and again.

Ingredients You’ll Need

Cinnamon Brown Sugar Pancakes Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few simple ingredients create such standout flavor and texture! Each one plays a role in making these pancakes irresistible: brown sugar lends warmth, buttermilk gives tenderness, and cinnamon brings those bakery vibes. Here’s what you’ll need for the ultimate Cinnamon Brown Sugar Pancakes:

All-purpose flour: The classic pancake base—gives your pancakes that perfect light, fluffy crumb.
Brown sugar: Adds a deep sweetness and touch of moisture that makes these pancakes extra special.
Baking powder: Key for those towering, airy pancakes we all crave!
Baking soda: Works with buttermilk for even more lift and tenderness.
Salt: Balances the flavors and brings out the sweetness.
Ground cinnamon: The heart of this recipe—expect warm, inviting aroma and flavor in every bite.
Buttermilk: Makes the pancakes ultra-tender and gives a gentle tang.
Large egg: Holds everything together and adds richness.
Unsalted butter, melted: For buttery flavor throughout—use some in the batter and some for cooking if desired.
Vanilla extract: Rounds out the flavors, making the cinnamon and brown sugar sing.
Butter or oil for cooking: Prevents sticking and helps achieve golden, crisp edges.

How to Make Cinnamon Brown Sugar Pancakes

Step 1: Mix the Dry Ingredients

Start by grabbing a large mixing bowl and whisking together your flour, brown sugar, baking powder, baking soda, salt, and cinnamon. By whisking, you’ll evenly distribute the leaveners and spices, so each pancake comes out evenly fluffy and full of cinnamon flavor.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. This simple step is key for keeping your pancakes tender—plus, the buttermilk and egg mix together so much better before they hit the dry ingredients!

Step 3: Bring It All Together

Pour the wet mixture right into the bowl with your dry ingredients. Very gently, stir everything together just until combined. Aim for a few streaks of flour—overmixing will make pancakes tough, so embrace a lumpy batter.

Step 4: Cook the Pancakes

Heat a nonstick skillet or griddle over medium and lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake onto the skillet. Let them cook for 2–3 minutes, or until bubbles form on the surface. That’s your cue to flip! The other side cooks in just another minute or two, until golden brown and cooked through.

Step 5: Serve Warm and Enjoy!

Transfer the fresh, warm pancakes to plates right away. Serve with maple syrup, perhaps an extra dusting of brown sugar, or even a pat of cinnamon butter for a bakery-worthy finish. These Cinnamon Brown Sugar Pancakes truly shine when eaten fresh off the griddle.

How to Serve Cinnamon Brown Sugar Pancakes

Garnishes

Toppings can take your Cinnamon Brown Sugar Pancakes from great to unforgettable. Try a drizzle of real maple syrup, a generous pat of cinnamon-honey butter, or a sprinkle of pecans for added crunch. If you’re feeling extra, dust with powdered sugar or top with a dollop of whipped cream—the result is picture-perfect.

Side Dishes

Round things out by serving your pancakes with smoky breakfast sausage, crispy bacon, or a platter of fresh berries to brighten the plate. A glass of cold milk or a mug of coffee pairs like a dream, balancing the sweetness and making every bite shine.

Creative Ways to Present

For a brunch crowd, fan out the pancakes in a circle and top with sliced bananas, caramel sauce, or a big swirl of cinnamon-sugar butter. Or, create a pancake “board” with small bowls of toppings so everyone can build their own signature Cinnamon Brown Sugar Pancakes. Kids will especially love stacking them high and adding their favorites!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra pancakes (lucky you!), let them cool completely before stacking with parchment between each one. Store them in an airtight container in the refrigerator for up to three days to keep them fresh and soft.

Freezing

Cinnamon Brown Sugar Pancakes are fantastic for the freezer! Arrange cooled pancakes in a single layer on a baking sheet, freeze until firm, then transfer them to a zip-top bag. They’ll keep beautifully for up to two months without losing their fluffy texture or flavor.

Reheating

To reheat, simply pop pancakes in the toaster or toast them in a dry skillet for best results. Alternatively, you can microwave them in short bursts—just don’t overdo it to avoid chewing on rubbery pancakes. They’ll warm up quickly and taste almost as good as freshly made.

FAQs

Can I make Cinnamon Brown Sugar Pancakes without buttermilk?

Absolutely! You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling up to the 1 1/4-cup line with milk. Let it sit for 5 minutes—it will thicken and mimic buttermilk perfectly.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Loosely cover with foil to prevent drying out, and your whole batch will stay warm and ready until it’s time to eat.

Can I add mix-ins like chocolate chips or nuts?

Yes, go for it! Fold in a handful of chopped pecans, walnuts, or chocolate chips right before cooking. These pair beautifully with the cinnamon and brown sugar flavor and add fun texture.

Are Cinnamon Brown Sugar Pancakes suitable for freezing?

Definitely! Freezing is no problem—just cool completely, freeze in a single layer, then store in a zip-top bag. Reheat in the toaster or microwave for a quick, delicious breakfast any day.

Can I make these pancakes gluten free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Check the package for substitution notes, but most 1-to-1 blends work beautifully in this recipe.

Final Thoughts

Nothing brings a little extra joy to the breakfast table like a stack of Cinnamon Brown Sugar Pancakes. If you try this recipe once, you’ll understand why it’s a family favorite. Whether you serve them simply or decked out with toppings, these pancakes are guaranteed to make your morning feel special. Dive in and treat yourself—you deserve it!

Cinnamon Brown Sugar Pancakes Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 10 pancakes 1x
Diet: Vegetarian

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Description

These Cinnamon Brown Sugar Pancakes are a delightful twist on classic pancakes, featuring a perfect balance of warm cinnamon flavor and sweet brown sugar. Fluffy and flavorful, they are sure to become a breakfast favorite for the whole family.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients:

1 1/4 cups buttermilk
1 large egg
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
butter or oil for cooking

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Instructions

Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.

Wet Ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix (a few lumps are fine).

Cooking: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve warm with maple syrup, extra brown sugar, or cinnamon butter.

Notes

For extra flavor, swirl a cinnamon sugar mixture into the batter while cooking.
These pancakes freeze well—cool completely, then store in an airtight bag and reheat in the toaster.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American