Brown Sugar Pancakes

Prepare to fall head over heels for our tantalizing Brown Sugar Pancakes. A symphony of caramelized sweetness and fluffy perfection awaits in every delectable bite.

Fluffy Brown Sugar Pancakes

Rich flavor. Brown sugar pancakes offer a deep, caramel-like sweetness that traditional pancakes lack, enhancing their taste.

Moist Texture. The addition of brown sugar creates a moist and tender texture, making each bite incredibly satisfying.

Complex Sweetness. Brown sugar’s molasses content adds complexity to the sweetness, giving the pancakes a unique and delightful flavor profile. This flavor is enhanced with you top the pancakes with whipped cream such as Bourbon Whipped Cream.

Crispy Edges. When cooked to perfection, brown sugar pancakes develop delightful crispy edges that provide a delightful contrast to the soft interior, adding to their overall deliciousness.

All of these delicious reasons are enough to make you want these pancakes for your next breakfast and they’re so easy to make. I recommend serving them with some Homemade Breakfast Sausage for the ultimate breakfast experience.

Ingredients Needed

• Brown Sugar – When making brown sugar pancakes, you can choose between either dark brown sugar or light brown sugar. Both varieties can be used interchangeably, allowing you to tailor the pancakes to your preferred sweetness and flavor complexity.
• Flour – You can use all-purpose flour or gluten-free measure-for-measure flour as a substitute. The choice depends on dietary preferences or restrictions, and both options yield delicious pancakes without compromising texture or taste.
• Milk – You can use the milk of your choice, including dairy-free alternatives like almond milk, soy milk, or oat milk. For extra fluffy pancakes, I recommend using whole milk.

How to Make Brown Sugar Pancakes

1. Mix the dry ingredients. In a large mixing bowl whisk the flour, baking powder, salt, and brown sugar together until well combined.
2. Whisk the wet ingredients. Using a separate mixing bowl beat the eggs, milk, and melted butter together until fully mixed.

3. Combine the wet and dry mixtures. Make a well in the dry ingredients and pour the wet ingredients in. Mix them together until thoroughly combined (some lumps will remain). Let sit while you heat the pan.
4. Cook. Spray a non-stick pan with cooking spray and heat it over medium-high heat. Using a ladle, pour the batter onto the pan, making small or medium-sized pancakes. Cook the pancakes until the edges start to dry and small bubbles appear on the surface. Flip the pancakes and cook for an additional minute on the other side.

Recipe Notes and Tips

• Use two pans. When making pancakes I like to use 2 pans to cook the pancakes so it’s quicker and the pancakes won’t cool off as quickly.
• Keep the pancakes warm. Place the pancakes in a single layer on a baking sheet and place them in the oven set to 200º F.
• Let the batter rest. Allow the batter to rest for about 10 minutes before cooking. This gives the flour time to absorb the liquid and results in fluffier pancakes.
• Portion the batter. Use a measuring cup or ladle to pour equal amounts of batter for each pancake, ensuring they cook evenly and are of uniform size.
• Use syrup and toppings. Serve with your favorite syrup, such as Homemade Maple Syrup, or honey, and use toppings like fresh fruit, Whipped Cream, or a sprinkle of Powdered Sugar to enhance the overall experience. Peach Syrup is a delicious addition to brown sugar pancakes!

Make Ahead Information

To make brown sugar pancakes ahead of time and serve them later:

1. Prepare the Pancake Batter: Follow your brown sugar pancake recipe and mix the batter as instructed.
2. Refrigerate the Batter: Transfer the pancake batter to an airtight container and refrigerate it. Pancake batter can typically be stored in the fridge for up to 24 hours.
3. Cook Just Before Serving: When you’re ready to serve, preheat your griddle or pan, and give the batter a quick stir. If the batter has thickened, you can add a little extra milk to reach the desired consistency.

More Pancake Recipes

Maple Syrup Pancakes

Best Sweet Potato Pancakes

Vegan Banana Pancakes

Brown Sugar Pancakes Recipe

Get ready to be utterly enchanted by our irresistible Brown Sugar Pancakes. Each bite promises a harmonious blend of caramelized sweetness and heavenly fluffiness, creating a truly delectable experience.

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 Servings

Calories: 475kcal

Author: Aimee Mars

Equipment

• ▢
  Mixing Bowls
• ▢
  Whisk
• ▢
  Ladle

Ingredients

• ▢ 2 cups All-Purpose Flour spooned and leveled
• ▢ 2 teaspoons Baking Powder
• ▢ 1/4 teaspoon Salt
• ▢ 2 large Eggs
• ▢ 1½ cups Milk
• ▢ 1/2 cup Brown Sugar packed
• ▢ 2 tablespoons Butter melted, or oil

Instructions

• Mix the dry ingredients. In a large mixing bowl whisk the flour, baking powder, salt, and brown sugar together until well combined.
• Whisk the wet ingredients. Using a separate mixing bowl beat the eggs, milk, and melted butter together until fully mixed.
• Combine the wet and dry mixtures. Make a well in the dry ingredients and pour the wet ingredients in. Mix them together until thoroughly combined (some lumps will remain). Let sit while you heat the pan.
• Cook. Spray a non-stick pan with cooking spray and heat it over medium-high heat. Using a ladle, pour the batter onto the pan, making small or medium-sized pancakes. Cook the pancakes until the edges start to dry and small bubbles appear on the surface. Flip the pancakes and cook for an additional minute on the other side.

Notes

• Use two pans. When making pancakes I like to use 2 pans to cook the pancakes so it’s quicker and the pancakes won’t cool off as quickly.
• Keep the pancakes warm. Place the pancakes in a single layer on a baking sheet and place them in the oven set to 200º F.
• Let the batter rest. Allow the batter to rest for about 10 minutes before cooking. This gives the flour time to absorb the liquid and results in fluffier pancakes.
• Portion the batter. Use a measuring cup or ladle to pour equal amounts of batter for each pancake, ensuring they cook evenly and are of uniform size.
• Use syrup and toppings. Serve with your favorite syrup, such as Homemade Maple Syrup, or honey, and use toppings like fresh fruit, Whipped Cream, or a sprinkle of powdered sugar to enhance the overall experience. Peach Syrup is a delicious addition to brown sugar pancakes!

Make Ahead Instructions:

1. 1. Prepare the Pancake Batter: Follow your brown sugar pancake recipe and mix the batter as instructed.
   2. Refrigerate the Batter: Transfer the pancake batter to an airtight container and refrigerate it. Pancake batter can typically be stored in the fridge for up to 24 hours.
   3. Cook Just Before Serving: When you’re ready to serve, preheat your griddle or pan, and give the batter a quick stir. If the batter has thickened, you can add a little extra milk to reach the desired consistency.

1.  

1.  

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 80g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 271mg | Potassium: 479mg | Fiber: 2g | Sugar: 31g | Vitamin A: 458IU | Calcium: 247mg | Iron: 4mg

Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!