Brown Sugar Pancakes
Do you love brown sugar? If your answer is yes, then these brown sugar pancakes are for you. These homemade pancakes are light and fluffy with the most delicious caramel-like flavor. They make you feel all warm and fuzzy inside when you eat them.
They are pure comfort and need to be on your table for breakfast this weekend!
These brown sugar pancakes are everything you want in a pancake. Made with simple ingredients and flavored with warm brown sugar and sweet vanilla extract. They are soft and tender and come out perfect every time.
Craving something sweet for breakfast, then make sure to try Hawaiian Bread French Toast and Old Fashioned Banana Bread.
Why You’ll Love This Recipe
- Brown sugar- The brown sugar gives these pancakes a warm molasses flavor. In addition to adding brown sugar to the batter, I also sprinkle some on top.
- Easy To Make- There’s nothing complicated about this recipe. Everything you need to make these delicious pancakes are already sitting inside your kitchen.
- Customizable- Add a dash of cinnamon or mash up a ripe banana, these pancakes allow you to add your favorite flavorings and toppings.
- Soft and tender- These pancakes are so light and fluffy, you will definitely ask for seconds.
Ingredient Notes
- All purpose flour- I like to sift my flour to get out any clumps.
- Sugar- You can use light or dark brown sugar.
- Vanilla- Use pure vanilla extract for the best flavor.
- Eggs- I use large eggs.
- Milk- I use whole milk for its added fat. But you can also use low fat or any other plant-based milk.
- Butter- Use unsalted butter. You will need melted butter for the pancake batter and more for cooking the pancakes on the griddle.
- Baking powder- This is what makes the pancakes light and fluffy.
Step By Step Instructions
STEP 1: Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder and brown sugar.
STEP 2: Mix the wet ingredients. In a separate bowl, whisk together the eggs, milk and vanilla extract
STEP 3: Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Whisk just until combined. The batter will be slightly lumpy. Then, stir in the melted butter.
Let the batter sit for 10 minutes.
STEP 4: Cook the pancakes. Heat the griddle or nonstick pan over medium heat. Then, melt a small pad of butter on top of the griddle. Ladle the batter onto the griddle, using approximately 1/2 cup for each pancake.
Cook the pancakes until the edges are set and tiny bubbles begin to form and pop on top of the surface. Flip and cook until the other side is golden brown. Make sure to wipe the griddle clean with a paper towel in between batches.
STEP 5: Serve. Once you have finished cooking all the pancakes, serve them with butter, warm maple syrup and a sprinkling of brown sugar.
Expert Tips
In order to keep these pancakes light and fluffy, do not over mix the batter. The more you mix, the more gluten will develop which will make a tough pancake. Stir the ingredients until they’re just combined. It’s ok to have a couple of small lumps throughout the batter.
I prefer to use a griddle when making pancakes. You can control the temperature and you have a large space to cook multiple pancakes. It’s more efficient and easier to feed a crowd.
Cook the pancakes low and slow. Do not try and rush then. If using a griddle, 375° is the perfect temperature to cook them at. If your heat is too high, the pancakes will brown too quickly without cooking all the way through.
Use a 1/2 cup measuring cup to pour your batter. All the pancakes will be the same size and cook at the same amount of time.
FAQ
The key to light and fluffy pancakes is to not over mix your batter. Stir the ingredients until everything just comes together; a few lumps is perfectly acceptable.
A good indication the pancakes are ready to flip are when small bubbles start to appear around the edges and surface of the pancakes.
After mixing and pouring the batter onto the griddle, sprinkle on some mini chocolate chips, sliced bananas, candied pecans or toasted coconut.
Storing and Freezing
Store any leftover brown sugar pancakes inside an airtight container. Refrigerate for up to 5 days.
Freezing
After the pancakes have completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the pancakes in aluminum foil and place inside a ziplock freezer bag. The pancakes can be frozen for 3 months.
To reheat, place them in a single layer on a plate and microwave in 30 second increments.
More Recipes You Will Love
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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Brown Sugar Pancakes
Ingredients
- 2 cups All purpose flour, sifted
- 1 1/2 tbsp Baking powder
- 1 tsp Salt
- 4 tbsp Brown sugar , plus more for sprinkling on top
- 1 1/2 Cups Whole milk
- 2 Eggs
- 2 tsp Vanilla extract
- 4 tbsp Butter, unsalted, melted, plus more for cooking
- Maple syrup, for serving
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder and brown sugar.
- Mix the wet ingredients. In a separate bowl, whisk together the eggs, milk and vanilla extract
- Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients. Whisk just until combined. The batter will be slightly lumpy. Then, stir in the melted butter. Let the batter sit for 10 minutes.
- Cook the pancakes. Heat the griddle or nonstick pan over medium heat. Then, melt a small pad of butter on top of the griddle. Ladle the batter onto the griddle, using approximately 1/2 cup for each pancake. Cook the pancakes until the edges are set and tiny bubbles begin to form and pop on top of the surface. Flip and cook until the other side is golden brown. Make sure to wipe the griddle clean with a paper towel in between batches.
- Serve. Once you have finished cooking all the pancakes, serve them with butter, warm maple syrup and a sprinkling of brown sugar.
Hello! It mentions vanilla multiple times but it doesn’t say it on the ingredient list. How much do you use? Thanks!
Oh no, my mistake. It’s 2 tsp of vanilla extract. I went ahead and fixed that typo on the recipe card. Thank you for letting me know 🙂 Hope you enjoy the pancakes!