Lindsay Ann Bakes: Cinnamon & Brown Sugar Pancakes

Monday, January 6, 2014

Cinnamon & Brown Sugar Pancakes

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Now that I have shared my "Cinnamon Roll French Toast" recipe with you, you know how much I LOVE CINNAMON. But when I'm having a morning that I'm not feeling exceptionally ambitions in the kitchen and just cant something warm, fluffy and packed with warm cinnamon and brown sugar flavor, these pancake are a perfect solution.

This recipe is a slight variation on My Favorite Buttermilk Pancake Recipe. You can add banana slices, apple chunks or blueberries, which all go exceptionally well with cinnamon and brown sugar and the fresh fruit addition makes em a little healthier, right?! ;)  

First, just pour dry into wet and lightly whisk. The more you stir the more chewy and dense your pancakes will be so leave a few lumps and be gentle with it.

Pour batter onto your pan and gently press in any additions (chocolate chipsbanana slicesapple chunks, blueberries, etc.) on to the tops of the pancakes if desired. 

Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. 

Whether you make mini silver dollar pancakes, like me, or larger plate sized pancakes, these fool-proof pancakes are so simple to make and come out thick, yet light and delicious, every time. Drench with Drizzle on some syrup and dig in!

Cinnamon & Brown Sugar Pancakes

Yield: 8 pancakes (or 16 silver dollar pancakes)

  • 3/4 cup whole milk plus 1 tablespoon white vinegar (or 3/4 cup buttermilk)
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, blueberries, or mix-in of your choice (optional)
  • non-stick spray or butter for griddle/pan


Place a non-stick skillet over medium-low heat. 

Combine milk and vinegar in a measuring cup. Stir and let sit 5 minutes to create a buttermilk substitute. 

Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a small bowl and gently whisk to combine. 

Whisk melted butter or oil, egg and vanilla into milk mixture. Pour the flour mixture into the milk mixture and gently whisk until just combine. The batter should be thick and slightly lumpy. Do not over beat the batter, this will result in tough, dense pancakes. The gently whisked, lumpy batter will yield light and fluffy pancakes. Let batter sit about 5-10 minutes (This will help the acidity from the vinegar or buttermilk react with baking soda for leavening, to help give your pancakes their soft, airy height).

Grease griddle/pan. Pour 2 tablespoons of batter 1-2 inches apart on pan for mini silver dollar size pancakes (shown), or 1/4 cup batter for larger pancakes. 

Gently press in any additions (chocolate chips, blueberries, etc.) on to the tops of the pancakes. 

Flip pancakes over when they start to bubble on top and are slightly dry around the edges and golden underneath. Cook until golden on bottom. This will take less time than the first side to cook,  about 1 minute. Repeat with the remaining batter. Serve warm with butter and syrup. 


Chocolate chips anyone? You can create just about any flavor with this recipe using toppings of your choice. Try them with whole wheat flour and blueberries for a healthy alternative. 

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