Brown Sugar Pancakes Recipe

Stack of brown sugar pancakes topped with whipped cream and syrup.

5 from 1 vote

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.

Prep Time10

Cook Time20

Resting Time10

Total Time40

Course: Breakfast

Cuisine: American

Servings: 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. 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.

Nutrition