The combination of spicy cinnamon and rich brown sugar creates a perfect flavor profile, giving these pancakes delightful caramel-like undertones. Served with real maple syrup, these fluffy cinnamon brown sugar pancakes are sure to become your go-to fall breakfast treat.
Ingredients:
- 2 large eggs
- 1 1⁄4 cups whole milk (300g)
- 1 tsp vanilla extract (5g)
- 4 tbsp unsalted butter, melted (56g)
- 1⁄2 cup brown sugar (110g)*
- 2 cups all-purpose flour (240g)
- 1⁄2 tsp salt (3g)
- 1 tsp ground cinnamon (3g)
- 1 tbsp baking powder (14g)
Directions:
- In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla, melted butter, and brown sugar until fully combined.
- Sift the flour, salt, cinnamon, and baking powder into the liquid mixture. Whisk until smooth, with just a few small lumps remaining. The batter should be slightly thin, resembling the consistency of glue.
- Preheat a large skillet over medium-low heat, or to about 325°F (165°C).
- Once the skillet is hot, add a small pat of butter to prevent sticking and to achieve lightly crisped edges on the pancakes.
- Pour 1/4 cup of batter into the skillet for each pancake. Cook for about 1 minute and 30 seconds, or until the underside is golden. Flip the pancake and cook for another minute on the other side.
- Once cooked, plate the pancakes and serve warm with real maple syrup and butter.
Notes:
- Light or Dark Brown Sugar? You can use either light or dark brown sugar. Light brown sugar will provide a milder caramel flavor, while dark brown sugar will give a richer, more robust taste.
