These brown sugar pancakes are thick, fluffy, and buttery, with a rich sweetness that brings me joy to serve and eat. They’re easy to make, and every bite tastes like a special weekend breakfast.
Why Grandma Made Pancakes with Brown Sugar Instead of White
My neighbor Judy shared this recipe with me a couple of years ago and told me her grandma always made pancakes with brown sugar instead of white. She said the molasses in brown sugar gave them a richer flavor, and after making them myself, I understand why!
These pancakes are a little sweeter than traditional homemade pancakes with an iconic soft and fluffy texture that makes them worth getting out of bed for.
Ingredients
These pancakes use everything you’d expect in a classic pancake recipe: flour, baking powder, salt, milk, eggs, vanilla, and melted butter. The difference is using brown sugar instead of white sugar, which gives them a richer, sweeter flavor. You’ll find my tested substitutions in the tips below.
How to Make Brown Sugar Pancakes
- Make the batter.
Mix the dry ingredients well to evenly distribute the baking powder and brown sugar. Add the wet ingredients and break up the egg first to avoid overmixing. - Cook the pancakes.
Always use a non-stick pan or griddle when cooking pancakes. Once it’s hot, grease it, pour in the batter, and cook for 2 minutes. Flip them, and cook them for another minute to two. Avoid pressing them down. - Serve.
Build your stack and top them with a little butter and brown sugar, a drizzle of cinnamon syrup or brown sugar syrup, or a few banana slices.
Tips for Fluffy Pancakes
Brown sugar pancakes can brown quickly because of the added sugar. Or, if you used butter to grease the pan and it browned before you poured the batter. If the bottoms are getting dark before the tops are ready, lower the heat. Medium heat usually works best, but every stove and pan is different. If needed, rinse the pan between batches to reset the temperature.
Look for bubbles forming across the surface and edges that are starting to look defined. That’s when they’re ready to flip. Avoid pressing down with your spatula afterward, since this makes pancakes dense.
Yes! I’ve made these pancakes successfully using 1:1 gluten-free all-purpose baking flour instead of regular flour. Use the same amount called for in the recipe, sometimes adding an extra tablespoon or two of milk since gluten-free flour absorbs more moisture.
Yes. I’ve successfully made these pancakes with Truvia brown sugar instead of regular brown sugar. Follow the package’s conversion instructions for the amount to use.
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days or freeze them in a freezer bag for up to 3 months. Reheat them in the microwave for 30 seconds to 1 minute or pop them in the toaster.
More Homemade Pancakes
If you want pancakes that let you enjoy your weekend morning at a slower pace, try this recipe, and come back for my oatmeal pancakes, banana pancakes, sweet cream pancakes, or classic buttermilk pancakes.
Fluffy Brown Sugar Pancakes
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar, not packed
- 1 tablespoon baking powder
- ¼ teaspoon salt, omit if your butter is salted
- 2 large eggs
- 1 ½ cups milk, any
- 3 tablespoons butter, melted
- 1 ½ teaspoons vanilla
Instructions
Make the batter:
- In a large bowl, combine the flour, brown sugar, baking powder, and salt. Mix it well to distribute the brown sugar throughout, and use a fork to break up any moist clumps.
- Make a well in the middle of the bowl and add the eggs and milk. Use a fork to break up the eggs into the milk, without mixing them into all the ingredients, just to whisk the egg and milk first. Add the melted butter and vanilla and mix the batter, mixing from the outside of the bowl in until there are no visible clumps.
Cook:
- Heat a non-stick pan over medium. Once hot, grease with oil or melt the butter. If using an electric griddle, heat it somewhere around 300F. Immediately, pour ¼ cup of pancake batter onto the greased pan and use the back of the scoop or a spoon to gently spread the batter a little.
- Cook the pancakes for about 2 minutes, until bubbles form on top, the edges are defined, and the bottoms are golden brown. Flip the pancakes over and cook on the other side for a little over a minute. If your pancake bottoms are too dark but you don't see bubbles, this means your heat is too high.
- Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve and store:
- Serve the pancakes warm, topped with a little butter and brown sugar, some banana slices, or pancake syrup.
- Store leftovers in an airtight container or zip bag in the fridge for up to 4 days, or freeze for up to 3 months. Warm in the microwave for 30 seconds or in the toaster.
Notes
- I love adding 1 teaspoon of ground cinnamon or pumpkin spice to the dry ingredients bowl.
- With plenty of baking powder, these pancakes have a soft and fluffy texture. If your pancakes aren’t as fluffy as you’d like, check that your baking powder hasn’t been open for more than 9 months, when it tends to lose its lift. If you’re buying it again, look for aluminum-free brands, as aluminum can leave a salty/metallic aftertaste.
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Lisa says
Incredible pancake recipe! I loved the addition of brown sugar!