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Cinnamon Brown Sugar pancakes Recipe

This Cinnamon Brown sugar pancakes recipe makes the most fluffy pancakes, with a hint of cinnamon and brown sugar and a cream cheese glaze.

It’s an easy recipe to make and way better than any store-bought pancake mix, and it’s a fun twist to plain pancakes!

Cinnamon brown sugar pancakes recipe

Ingredients you’ll need for this Cinnamon Pancake recipe

Very simple ingredients are used for this recipe, found in any big grocery store:

  • All-purpose flour. This will hold all of your ingredients together
  • Baking powder. Makes your pancakes light and fluffy
  • Brown Sugar. Sweetens the pancakes and gives flavor
  • Cinnamon. Gives flavor and spice to your pancakes
  • Salt. Enhances the flavors
  • Regular whole milk. Makes the dough more runny for an easy pour; it also moistens the pancakes
  • Large egg. At room temperature so it’s mixed more evenly with the rest of the ingredients
  • Butter. Makes pancakes soft and moist, and it gives flavor
  • Cream Cheese. This is the main ingredients for the glaze
  • Maple syrup. Sweetens your glaze and makes it thinner and easy to pour

For exact measurements, take a look at the recipe card below!

Cinnamon brown sugar pancakes recipe

Should you cook pancakes on low or high heat?

The non-stick skillet needs to be hot before adding the pancake batter, but this doesn’t mean that the temperature needs to be set to high.

For perfectly cooked light brown pancakes on the outside, and soft on the inside, set the temperature to medium-low heat, grease the pan with oil or butter, and wait until the pan is hot to start making your pancakes.

How to make this brown sugar pancake recipe

Over a large mixing bowl, mix dry ingredients (flour, baking powder, brown sugar, cinnamon and salt). Set aside.

On a medium bowl mix the wet ingredients (milk, egg and melted butter) until well combined.

Pour the milk mixture into the flour mixture and mix until just combined, a few small lumps are fine! do not over mix the ingredients or you might end up with chewy pancakes instead of soft and fluffy. Set aside.

Over a small bowl, beat the cream cheese until light and fluffy. Add maple syrup, cinnamon, and milk and mix until well combined. Gradually add more milk if frosting is too thick, until reaching desired consistency.

Heat a large skillet in medium-low heat; add a teaspoon of butter or vegetable oil to your pancake griddle, and spread all around using a paper towel. Using a plastic squeezable bottle (this is if you want equally shaped pancakes, otherwise just use a big spoon!) or an ice cream scoop, pour pancake batter into the hot griddle.

Cook pancakes until the top of the pancakes have a few bubbles and some of them have burst, around 2-3 minutes. Using a spatula, carefully flip pancakes and cook until golden brown, around 1 more minute. First pancake will always be the worst one, so don’t worry if yours looks weirdly shaped, and go on to make the next one!

Place them in a covered container and repeat this process until all the remaining batter is used.

Serve with the Cream cheese frosting, and add walnuts or fresh fruit on top of each pancake if desired.

How do you tell if a pancake is done?

After adding the pancake mix to the hot griddle and waiting a few minutes, you will start to see small bubbles appear in the top of the pancakes, which will start to burst; test the bottom of the pancake by gently sliding a spatula at the edge, between the pancake and the pan, and if the pancake separates easily, it’s time to flip, so the opposite side -uncooked side- ends up touching the griddle and starts to cook as well.

Let it cook for an additional 1-2 minutes, or until color changes to light brown.

How to store leftover pancakes

Store them in an air tight container in the fridge. They will keep for up to 1 week.

Cinnamon brown sugar pancakes recipe

Here’s a video of this Cinnamon Brown Sugar Pancakes Recipe so you can see up-close texture and thickness.

Follow the links below for some of my favorite breakfast recipes:

The Ultimate Pancakes Recipe

Cinnamon Spice Oatmeal Recipe

Cinnamon Puff Pastry Knots

Healthier Chocolate Hazelnut Granola

The ultimate Granola Bar

Chocolate and Strawberry Oatmeal

If you make this recipe, please be sure to give it a star rating and leave a comment!

Cinnamon brown sugar pancakes recipe
Print Recipe
4.94 from 15 votes

Cinnamon Brown Sugar pancakes Recipe

This Cinnamon Brown sugar pancakes recipe makes the most fluffy pancakes, with a hint of cinnamon and brown sugar and a cream cheese glaze.
It's an easy recipe to make and way better than any store-bought pancake mix, and it's a fun twist to plain pancakes!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: best brown sugar cinnamon pancake recipe, brown sugar cinnamon pancake recipe, cinnamon brown sugar pancakes recipe, Maria Corcuera, pancake recipe cinnamon brown sugar, sweet fix baker
Servings: 10 pancakes
Calories: 250kcal
Author: Maria Corcuera

Ingredients

Pancakes

  • 1 1/2 Cups All-purpose flour
  • 3 teaspoons baking powder
  • 1/4 Cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 Cup full fat milk room temperature
  • 1 large egg room temperature
  • 3 Tablespoon unsalted butter melted

Cream Cheese topping

  • 8 Ounces cream cheese room temperature
  • 1/3 Cup pure maple syrup
  • 1/8 teaspoon cinnamon
  • 2-3 Tablespoons milk or until reaching desired consistency

Instructions

  • Over a large mixing bowl, mix dry ingredients (flour, baking powder, brown sugar, cinnamon and salt). Set aside.
  • On a medium bowl mix the wet ingredients (milk, egg and melted butter) until well combined.
  • Pour the milk mixture into the flour mixture and mix until just combined, a few small lumps are fine! do not over mix the ingredients or you might end up with chewy pancakes instead of soft and fluffy. Set aside.
  • Over a small bowl, beat the cream cheese until light and fluffy. Add maple syrup, cinnamon, and milk and mix until well combined. Gradually add more milk if frosting is too thick, until reaching desired consistency.
  • Heat a large skillet in medium-low heat; add a teaspoon of butter or vegetable oil to your pancake griddle, and spread all around using a paper towel. Using a plastic squeezable bottle or an ice cream scoop, pour pancake batter into the hot griddle.
  • Cook pancakes until the top of the pancakes have a few bubbles and some of them have burst, around 2-3 minutes. Using a spatula, carefully flip pancakes and cook until golden brown, around 1 more minute. First pancake will always be the worst one, so don't worry if yours looks weirdly shaped, and go on to make the next one!
  • Place them in a covered container and repeat this process until all the remaining batter is used. Serve with the Cream cheese topping

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 350mg | Fiber: 1g | Sugar: 14g

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