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The gourmet's act of self-care: Comforting, from-scratch flavor-packed food
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by Karishma
These fluffy and tender brown sugar pancakes are ready in just about 30 minutes! They're quick, easy, and delicious.
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These brown sugar pancakes are golden brown and fluffy with a hint of sweetness. A drizzle of warm syrup and a pat of butter make these homemade pancakes a perfect breakfast treat on a weekend morning! Plus, they're quick, easy, and come together in just about 30 minutes.
Is there anything better than soft and fluffy pancakes? I think not! On Saturday mornings growing up, my dad and I would make a big stack, semi-homemade style with Bisquick mix.
Nowadays, I like making my own pancakes from scratch, like my lemon blueberry pancakes! And these brown sugar pancakes? They might honestly be my favorite variation, and it's such an easy recipe too! I also love serving up yogurt and homemade tropical granola for a side.
Table of ContentsHide
- Why You'll Love This Recipe
- Ingredient Notes
- Variations
- How to Make Brown Sugar Pancakes
- Tips
- Storage and Make-Ahead Instructions
- Recipe FAQs
- Jump to Recipe Instructions
Why You'll Love This Recipe
This brown sugar pancake recipe is SO good! Let's talk details.
- Brown sugar tenderizes the pancakes and adds a more complex flavor.
- Baking soda and baking powder add fluffiness and a golden brown color.
- The recipe relies on simple ingredients that can be found in your pantry. Breakfast will be ready in a flash!
Looking for more delicious breakfast recipes? Try my creamy hot chocolate, apple cider coffee cake, or breakfast beans and eggs.
Ingredient Notes
- Buttermilk: Buttermilk offers several advantages to regular milk in these pancakes! It reacts with baking soda to develop carbon dioxide bubbles, while also tenderizing the batter.
- Brown Sugar: Instead of white sugar, we use brown sugar for a more caramelized, slightly sweeter flavor profile. I recommend dark brown sugar.
- Cinnamon: A pinch of cinnamon adds a bit of earthiness and warming spice.
- Baking Soda and Baking Powder: Together, baking soda and baking powder promote browning and a fluffy texture!
TIP: Need a buttermilk substitute? Mix 1 cup milk + 1 tablespoon vinegar or lemon juice and let sit for 5-10 minutes before using. Just note the pancakes won't be quite as fluffy or tall.
For a full list of ingredients and quantities, refer to therecipe card.
Variations
- Caramelized Brown Sugar: After dropping the batter into the pan, sprinkle a bit of brown sugar on top of each pancake before flipping. Once flipped, the brown sugar will caramelize onto the hot pancake. Do not touch the caramelized sugar with your bare hands! It's incredibly hot.
- Whole Wheat Flour: Swap out ½ cup of the flour for whole-wheat flour.
- Mix-Ins: Add 1 cup of chocolate chips, chopped walnuts, or banana slices to the batter!
- Cream Cheese Glaze: Drizzle a cream cheese glaze on top of the pancakes when serving!
How to Make Brown Sugar Pancakes
First things first, melt 4 tablespoons of unsalted butter in a small bowl in the microwave. Let that cool slightly until it's warm, but not hot.
Step 1 - Mix the dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt and cinnamon. Set aside.
Step 2 - Mix the wet ingredients: In a large bowl, whisk the buttermilk, melted butter, two large eggs, vanilla extract.
Step 3 - Finish the pancake batter: Slowly fold the flour mixture into the milk mixture just until combined. It's okay to have a few lumps here; do not overmix.
Step 4 - Meanwhile, set a large non-stick skillet or electric griddle over medium heat and melt a bit of butter. Use a ¼-cup measuring cup to scoop and drop batter into the pan.
Step 5 - Cook the pancakes: Cook pancakes on one side until small bubbles begin to form, about 2-3 minutes. Use a non-stick spatula to gently peek at the underside of the pancake; when ready to flip, you should see golden edges.
Flip and cook on the other side for another 2 minutes or so.
Step 6 - Repeat the process of cooking and flipping pancakes with the remaining batter. Over time, the pan can get very hot, so make sure to reduce the heat if needed.
Serve warm, with a drizzle of maple syrup and butter!
Tips
For the best pancakes, try these easy tips!
Rest the batter. Resting the batter for 10 - 15 minutes can help properly hydrate the batter, leading to a fluffier, lighter texture. Do not rest for more than 30 minutes (as the activated leavening agents can become flat).
Use your own judgment in cooking. Everyone's burners and pans are different! If the pancakes brown too quickly without cooking in the middle, lower the heat (and vice versa). If the butter is burning, you can wipe the pan clean with a paper towel in between batches.
"Steam" the pancakes to help cook the middle. If your pancakes aren't fully cooking in the middle (but they're already brown enough on the outside), you can turn the heat off and place a lid over the pan to help steam them and finish cooking the middle.
Storage and Make-Ahead Instructions
Leftover pancakes can be stored in an airtight container in the fridge for about 5 days.
- For a softer texture, place them in a stack with a damp paper towel on top. Microwave in 30-second intervals until warmed through.
- For a crisper texture, reheat in the toaster.
Recipe FAQs
What is the secret to good pancakes?
Use buttermilk, baking soda, and baking powder for the fluffiest pancakes! Always check your leavening agents to make sure they're still fresh. Finally, don't overmix the batter, as it can lead to a dense, tough texture.
Should I use light brown sugar or dark brown sugar for these pancakes?
Either will work, but I recommend dark brown sugar because it has a stronger molasses flavor!
Should I let pancake batter rest before cooking?
Yes, it's important to let the batter rest for a few minutes to ensure the batter is properly hydrated. This will lead to fluffier pancakes.
Is it better to cook pancakes with butter or oil?
I like using butter for flavor, but it can burn quickly, so it's important to wipe off any burnt bits in between batches. Otherwise, just use a neutral oil with a high smoke point!
Other recipes you might like:
- Overnight Brioche Cinnamon Rolls with Cream Cheese
- Apple Cider Coffee Cake Recipe
- Easy Tropical Granola with Dried Fruit and Coconut
- Lemon Gingersnap Cheesecake
Did you try this recipe? I would love to hear your feedback! Be sure to rate the recipe and leave a comment below.
Print RecipeSHOP INGREDIENTS
Easy Brown Sugar Pancakes
5 from 1 vote
These fluffy and tender brown sugar pancakes are ready in just about 30 minutes! They're quick, easy, and delicious.
Yields: 10 small pancakes
Author: Karishma Pradhan
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Resting Time 10 minutes minutes
Total Time 30 minutes minutes
Equipment
Non-stick skillet, or an electric griddle
Ingredients
- ½ stick unsalted butter, cut into ½-inch pieces; plus more for cooking
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon diamond-crystal kosher salt, or ½ teaspoon Morton kosher salt or sea salt
- 1 cup buttermilk, room temperature, plus more if needed
- 2 large eggs, room temperature
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
Instructions
Melt the butter: In a small bowl, melt ½ stick unsalted butter in the microwave in 15-second intervals. Cool slightly until warm but not hot.
Meanwhile, mix the dry ingredients: In a medium bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon diamond-crystal kosher salt. Set aside.
Mix the wet ingredients: In a large mixing bowl, whisk melted butter, 1 cup buttermilk, 2 large eggs, 2 tablespoons dark brown sugar, and 1 teaspoon vanilla extract until hom*ogeneous.
Finish the pancake batter: Gently fold the dry ingredients into the wet ingredients until just combined (some lumps are okay; do not overmix). Allow batter to rest for 10 - 15 minutes, but no more than 30 minutes.
Note: The batter should be thick and foamy, but you may need to add an ounce or two more of buttermilk depending on what kind of buttermilk you're using. Also, if you prefer a thinner pancake, you can thin it with a bit more buttermilk.
Cook the pancakes: Meanwhile, preheat a non-stick skillet or electric griddle over medium heat.
Add a teaspoon of butter to the pan. Scoop ¼-cup batter and gently pour into the pan in a circular formation. Make sure your pancakes don't touch.
Note: I prefer to use butter for flavor, but it can easily get too hot, so I recommend wiping the pan clean between batches to prevent burning!
Using a spatula, flip the pancakes once bubbles form and the bottoms are golden-brown, about 2-3 minutes. Cook on the other side for about 1 - 2 minutes until cooked through.
Transfer cooked pancakes to a plate, and repeat, using all batter.
Serve: Serve warm with a generous drizzle of warm maple syrup and a pat of butter.
Notes
- For best results, use a scale. If you don't have one, make sure to follow the scoop and level method for measuring flour.
- Use your own judgment in cooking. If the pancakes brown too quickly without cooking in the middle, lower the heat (and vice versa). The skillet should never be smoky! If it is, the heat is too high.
- "Steam" the pancakes to help cook the middle. If your pancakes aren't fully cooking in the middle (but they're already brown enough on the outside), you can turn the heat off and place a lid over the pan to help steam them and finish cooking the middle.
Variations:
- Caramelized Brown Sugar: After dropping the batter into the pan, sprinkle a bit of brown sugar on top of each pancake before flipping. Once flipped, the brown sugar will caramelize onto the hot pancake. Do not touch the caramelized sugar with your bare hands! It's incredibly hot.
- Whole Wheat Flour: Swap out ½ cup of the flour for whole-wheat flour.
- Mix-Ins: Add 1 cup of chocolate chips, banana slices, or chopped walnuts to the batter!
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 413mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 235IU | Calcium: 87mg | Iron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Welcome! I'm Karishma.
I founded the Home Cooking Collective, which offers a diverse collection of cozy, flavorful, small-batch recipes made from scratch. Let's cook together!
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