For most people, the mention of pancakes conjures up images of soggy and limp pancakes made with a boxed mix, only made appealing by copious amounts of maple syrup. This recipe for brown sugar spice pancakes produces pancakes that are slightly sweet, somewhat spicy and unbelievably fluffy. These pancakes don’t even need maple syrup (but, of course, a little never hurts).
The key to making enchantingly fluffy pancakes is patience. These pancakes cook low (no higher than medium) and slow and need time to puff up. The result is incredibly fluffy, almost cake-like pancakes.
3 cups all-purpose flour
5 tablespoons brown sugar
2 teaspoons coarse salt
5 3/4 teaspoons baking powder
2 large eggs, beaten
2 cups milk
6 tablespoons unsalted butter, melted
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon cardamom
- In a good sized mixing bowl, mix together dry ingredients. Add wet ingredients, stir to combine. Let the batter rest for about 10 minutes.
- While batter is resting, heat a large non-stick pan or griddle over medium heat. Once the pan is hot, ladle batter into pan. Let pancakes cook on first side until the top of the pancake starts to bubble and then flip and let cook until other side is golden brown.
Note: It cannot be stressed enough, don’t cook these hotter than medium. Lower and slower is the way to go!