Fluffy Brown Sugar Pancakes With Orange And Cinnamon
These fluffy brown sugar pancakes with orange and cinnamon are the perfect weekend indulgence. Packed with flavor and sweetness, these fluffy pancakes are so quick and easy to make. The perfect start to the day!
Every weekend I like to treat my family to a delicious breakfast and what better way to do it than with a fluffy pancake recipe that my whole family will enjoy? Not only that, but they are so simple to make that even children can help out and have some fun in the kitchen. All you have to do is measure, mix, and cook. This easy recipe with simple ingredients will have your breakfast food sorted in minutes.
What makes these fluffy brown sugar pancakes special?
It has to be the flavor combination for sure. Cinnamon, brown sugar, and orange complement each other perfectly and give a fun twist to a basic pancake recipe. And if you top them up with maple syrup, you won’t be able to stop yourself from eating it to the last crumb.
What makes these pancakes fluffy?
- The secret lies in the batter. When making pancake batter, it’s essential to avoid over-mixing as it will cause gluten development, resulting in a dense texture. It’s important to combine the ingredients until everything is just incorporated.
- Another crucial factor that contributes to fluffiness is the leavening agent. Baking powder is added to the mixture, which reacts with moisture and heat to create air bubbles, causing the pancake to rise and become light and fluffy.
- Lastly, it’s essential to cook the pancake on a moderately hot skillet. Cooking it too hot or too low can result in a dense pancake. Medium-low heat is perfect for this recipe.
By following these simple tips, you can create fluffy, delicious pancakes that have the right thickness to please a crowd.
Why use brown sugar instead of white sugar?
- Brown sugar is an essential ingredient in this pancake recipe, providing a distinct flavor and texture that cannot be achieved with regular granulated sugar. Brown sugar consists of granulated sugar coated with molasses, which gives it a rich and complex flavor profile. This depth of flavor with its caramel notes complements the other ingredients in this recipe.
- Another benefit of using brown sugar is the moisture it adds. The molasses in brown sugar helps to retain moisture, resulting in a moist and tender texture. Read more about sugar and texture in cooking.
- Lastly, using brown sugar has added a touch of color to the finished product. The molasses in brown sugar gives it a deep amber hue, which can give the pancakes a more appealing appearance. Additionally, the color of the sugar complements the other ingredients in the recipe, such as the orange zest and cinnamon.
Tips for making perfect pancakes every time:
- Don’t over-mix the batter, as this will result in a dense texture. Instead, use a folding motion when mixing to help the pancake mix stay light and airy. Mix your dry ingredients and wet ingredients separately before adding everything together.
- Use a leavening agent like baking powder to help with the rise.
- Give the batter 10 minutes to rest, to avoid a tough and chewy texture.
- Use a non-stick skillet to cook in. A pancake griddle is ideal, but any non-stick pan will do. This way you will avoid sticking and burning the pancakes. Alternatively, use a small amount of oil to cook in (any vegetable oil or butter will do).
- Cook the pancakes until small bubbles start to appear on the surface. The best time to flip them is when the surface is almost completely covered in tiny bubbles.
- Use a ladle or a measuring cup to pour the batter into the skillet. For a consistent size use the same amount for each pancake. It can go from 1/4 cup batter to full cup batter (depending on the size you like).
- You need a hot griddle when you add your first pancake. But cook the pancakes on medium-low heat for the best pancakes.
How to make fluffy brown sugar pancakes with orange and cinnamon:
In a large bowl, combine dry ingredients and stir. Make sure you mix well at this stage to avoid any small lumps in your flour mixture.
Melt the butter and let it cool off a bit. Mix the wet ingredients in a medium bowl and add the melted butter. Use a whisk to stir all the wet ingredients well.
Pour the milk mixture over the dry ingredients, stirring it gently in a folding motion. Make sure everything is well incorporated, but don’t over-mix the batter.
Leave the pancake batter to rest for about 10 minutes, before cooking. This will help with the texture of the pancakes. Don’t leave it longer than that though, as it can result in a flat and stiff pancake.
Take a ladle or a measuring cup and scoop the batter from the bowl. Use as little or as much as you like, depending on the preferred size of the pancake. Make sure to stay consistent with the amount, to create equal size pancakes.
Pour pancake batter on a hot skillet and turn the heat to medium-low. I like to use a non-stick skillet for easy cooking, but you can use any pan with a little bit of oil or butter (or cooking spray).
Wait for small bubbles to appear on the surface of the pancake before you flip. Cook pancake until golden brown. It can take around 2-3 minutes for each pancake to cook.
Stack the pancakes on the plate and drizzle with maple syrup and orange zest. Alternatively, use honey or cinnamon and brown sugar mixture sprinkled on top.
Best served warm.
How to store the pancakes:
Leftover pancakes in the refrigerator for up to a week. Re-heat each pancake before serving. You can also freeze them, but make sure you wrap them up individually (parchment paper or a freezer bag) so they don’t stick. Freeze for up to three months. Thaw out in the refrigerator.
Ingredients needed:
- all-purpose flour
- brown sugar (or substitute with coconut sugar)
- cinnamon
- orange zest
- butter
- baking powder
- eggs
- milk
- vanilla extract
Note:
You can also make plain pancakes with this recipe if you prefer. Just omit the cinnamon and the orange zest. Replace brown sugar with caster sugar for a less intense flavor.
Happy cooking!
More brown sugar recipes to try:
Brown sugar sponge cake with fresh fruits and cream
Sourdough discard spiced peanut butter cookies
Fluffy Brown Sugar Pancakes With Orange And Cinnamon
Ingredients
- 220 grams all-purpose flour (approx. 1 and 3/4 cups)
- 50 grams brown sugar (approx. 1/4 cup)
- 2 tsp baking powder
- 50 grams butter (approx. 1/4 cup)
- 1/2 tsp vanilla extract
- 2 large eggs
- 240 ml whole milk (approx. 1 cup)
- 1 tsp orange zest (plus extra for serving)
- 1/2 tsp cinnamon powder
- maple syrup for serving
Instructions
- In a large bowl, combine dry ingredients and stir. Make sure you mix well at this stage to avoid any small lumps in your flour mixture.
- Melt the butter and let it cool off a bit. Mix the wet ingredients together in a medium bowl and add the melted butter. Use a whisk to stir all the wet ingredients well.
- Pour the milk mixture over the dry ingredients, stirring it gently in a folding motion. Make sure everything is well incorporated, but don't over-mix the batter.
- Leave the pancake batter to rest for about 10 minutes, before cooking. This will help with the texture of the pancakes. Don't leave it longer than that though, as it can result in a flat and stiff pancake.
- Take a ladle or a measuring cup and scoop the batter from the bowl. Use as little or as much as you like, depending on the preferred size of the pancake. Make sure to stay consistent with the amount, to create equal size pancakes.
- Pour pancake batter on a hot skillet and turn the heat to medium-low. I like to use a non-stick skillet for easy cooking, but you can use any pan with a little bit of oil or butter (or cooking spray).
- Wait for small bubbles to appear on the surface of the pancake before you flip. Cook pancake until golden brown. It can take around 2-3 minutes for each pancake to cook.
- Stack the pancakes on the plate and drizzle with maple syrup and orange zest. Alternatively, use honey or cinnamon and brown sugar mixture sprinkled on top.
- Serve warm.
