Alright, So Here’s the Story Behind These Pancakes

You know those lazy Sunday mornings when you wake up and just want something warm (and a little sweet) but you can’t quite muster up the effort for a full English? Well, that’s exactly how these cinnamon brown sugar pancakes became a thing in my kitchen. I actually started making these for my kids when they were tiny, mostly because one morning I ran out of maple syrup and thought, hmm, what else have I got that’s sweet? Brown sugar to the rescue! And honestly, they’ve kind of stuck around ever since—even my neighbor pops in if she hears the frying pan going. (She claims she’s just returning my Tupperware. I know better.)

Why I Keep Making These (And Maybe You Will, Too)

I make these when I’m craving something that feels kind of like a hug in breakfast form. My family goes crazy for this because the cinnamon-y smell fills the house. It actually makes my teenager emerge from his lair, which is saying something. Plus, you don’t need fancy ingredients, and if I’m honest, I sometimes make a double batch because we eat them cold, straight from the fridge later. One time I tried making them healthier by skipping the brown sugar—no one spoke to me for an hour. Lesson learned.

Here’s What You’ll Need (And What I Sometimes Swap In)

1 and ½ cups all-purpose flour (I’ve used spelt flour in a pinch, didn’t notice much difference except a bit more chewiness)
3 tablespoons brown sugar (light or dark; my grandmother insisted on dark, but honestly any version works fine, even coconut sugar if you’re feeling fancy)
2 teaspoons ground cinnamon (or pumpkin pie spice if you’re out of cinnamon—trust me, it’s good)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk (dairy, oat, or almond; I reach for oat when I’m out of regular, no one notices)
2 large eggs
4 tablespoons melted butter (I’ve used sunflower oil when I was out, it was fine, just not as rich)
1 teaspoon vanilla extract (or a dribble more if you love it)

So, How Do You Actually Make Them?

First, grab a big mixing bowl. Toss in the flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Give it a good mix with whatever you’ve got—a wooden spoon or even your hands if you’re feeling rustic.
In a separate bowl (or honestly, a big mug if you hate doing dishes), whisk together the milk, eggs, melted butter, and vanilla. Don’t worry if the butter clumps a bit when it hits the cold milk—that always happens to me, and it still works out.
Pour the wet stuff into the dry stuff. Stir gently. It’ll look lumpy. That’s actually what you want, so no need to beat it to death. Overmixing = sad, tough pancakes.
Heat a nonstick pan or griddle on medium. This is when I usually sneak a tiny spoonful of batter (I know, not advised, but I live dangerously.) Grease with butter or oil if you need to.
Scoop about a quarter cup of batter for each pancake. Let them sit until you see bubbles forming on top and the edges start looking a bit dry—probably 2 or 3 minutes (but don’t wander off and forget them, like I have—burnt pancakes smell linger for days).
Flip with confidence, then cook for another minute or so on the other side. Stack them up and try not to eat them all before anyone else gets to the table.

Notes from My Many Attempted Batches

If the batter seems too thick, splash in a bit more milk. I sometimes add a splash just because I like them thinner (but then, my husband says they’re not "real" pancakes. Agree to disagree.)
I once tried making these with only one egg by accident—turned out fine, just a little flatter. So don’t stress.
Let the batter sit for five minutes if you can. Makes them fluffier, probably because of science (or magic; who knows?)

Variations I’ve Tried (With Mixed Success)

Added chopped apples – basically an apple pie pancake. Big hit with the kiddos.
Swapped in half whole-wheat flour once—tasted good but a bit denser, so maybe go half and half if you’re into that.
Chocolate chips? Obviously. Not traditional but my nephew requests them every time.
Once tried adding raisins. Sorry, but nope. Too chewy, like little speed bumps in the batter.

What If You Don’t Have a Fancy Griddle?

I use a big old frying pan. Heck, once I made mini pancakes in a sandwich press (don’t ask). If your pan’s nonstick, you’re golden. Just keep the temp medium—if the butter starts to smoke, turn it down. If you want to see some pancake griddle options, Serious Eats did a great roundup (that’s where I found my current go-to pan).

How to Store Leftovers (If There Are Any)

Okay, technically you can put these in an airtight container and keep in the fridge for two or three days. They reheat well in the toaster. But honestly, in my house they never last more than a day! If you want to freeze them, just layer parchment between so they don’t stick. I read a tip once about reheating pancakes in the oven covered with foil—actually, I find it works better if you just use the toaster or even a dry skillet for a minute.

How We Serve These (Family Traditions and All)

I’m a butter-and-maple-syrup gal, but my youngest makes little pancake sandwiches with jam and peanut butter. My husband piles on Greek yogurt and banana slices (which, shockingly, works). For birthdays, we sometimes toss a handful of sprinkles into the batter—kids go wild for that. Or you can check out Smitten Kitchen’s buttermilk pancake toppings for even more ideas.

Pro Tips (Learned the Hard Way)

Don’t rush heating the pan—let it warm up properly. I once tried to speed things up, ended up with pancakes that were cooked outside and raw inside. Blech.
If you’re doubling the recipe, mix the batter in two bowls—giant bowls just make a mess, trust me.
Actually, letting the batter sit a few minutes while you tidy up helps the pancakes fluff up. I thought that was a myth, but nope, it works better if you give it a little rest.

Questions Folks Have Actually Texted Me

Can I make these dairy-free?
Yep! Use oat or almond milk and swap the butter for coconut oil or a mild olive oil. Tastes just as good, honestly.
What if I don’t have brown sugar?
White sugar works, but throw in an extra sprinkle of cinnamon. Or a spoon of molasses if you have it; that’s what gives brown sugar its flavor anyway.
My pancakes always burn—what am I doing wrong?
Sounds silly, but turn your burner down! Medium is good. Lower and slower is the way. Pancake patience is a virtue (I lack it, too, sometimes).
Can I make the batter ahead?
Yes, but the pancakes turn out fluffier if you cook right away. On second thought, if you’re in a rush, you can mix the dry stuff the night before and add the wet in the morning.
Is there a way to make them gluten-free?
I haven’t tried, but my mate swears by using a 1:1 gluten-free flour blend. Results may vary, as always.

So there you go—my not-so-perfect, very real guide to cinnamon brown sugar pancakes. If you do try them, let me know how it goes (or if you figure out a way to make them chocolate-dipped, please share!). And if you need more breakfast inspiration, check out King Arthur’s pancake ideas. Happy flipping!

Cinnamon Brown Sugar Pancakes