Fluffy Brown Sugar Pancakes With Orange And Cinnamon
These brown sugar pancakes with orange and cinnamon are fluffy, buttery, and packed full of flavor. An indulgent weekend breakfast for the whole family.
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.
Notes
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.
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.
Nutrition
Serving: 168gCalories: 400kcal
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