This post may contain affiliate links. Read our disclosure policy here.
This recipe for brown sugar pancakes is both delicious and nostalgic. You’ll feel the love in every bite!
Fluffy Pancakes with Brown Sugar
My neighbor Judy shared this recipe last year and said her grandma made pancakes without white sugar, using brown sugar instead because the molasses in it made them more delicious.
These pancakes are on the sweeter side, very similar to sweet cream pancakes rather than the more plain, classic Fluffy Pancakes recipe. They’re a treat and I admit, the brown sugar just hits differently -in a good way.
This post includes my tips, Judy’s, and her grandma’s to make the best stack ever. So if you enjoy them, make sure to come back and let us know.
Ingredients
You'll find the amounts needed for these pancakes with brown sugar in the recipe card; but before you make swaps and become disappointed with the results, here are the substitutes and notes I’ve already tried:
- Flour: all-purpose flour is the base for this recipe and I’ve made them with this 1:1 gluten-free all-purpose flour.
- Baking Powder: essential to make these pancakes rise and give them a fluffy texture.
- Salt: a little enhance the flavor of the other ingredients.
- Brown sugar: light brown or dark sugar. Measured without packing. I’ve also made them with truvia brown sugar successfully.
- Milk: regular or dairy-free milk will both work for this recipe.
- Vanilla: adds a hint of delicious, cake-like flavor to the batter -and Judy said it was a must if you have it.
- Butter: a little, melted, to add moisture into the batter.
- Eggs: binds the ingredients in the batter. I don't recommend omitting or substituting the egg with this recipe.
- Vegetable oil: for cooking is recommended although. Butter also works.
How to Make Brown Sugar Pancakes
Like most pancake recipes, the secret is always in the method. These tips in each main step will help you make the best stack. They are:
- Measure and mix
Measure the dry ingredients and add them to a large batter bowl, mixing them well to distribute the baking powder and brown sugar evenly. When you add the wet ingredients to that bowl, use a fork to break up the egg first to avoid overmixing, a common mistake that yields chewy pancakes. - Cook on the first side
Always use a non-stick pan or griddle when cooking pancakes. Get it nice and hot first, and once it’s hot, grease it and immediately pour the batter. For best results, about ¼ cup per pancake. - Flip & cook the second side
Cook the first side for about 2 minutes, flip them over using a spatula, and then cook them for another minute on the second side. Avoid pressing them down. Remove them from the pan and keep the pancakes warm while you cook the rest. - Serve
Stack them high and enjoy topped with your favorite pancake syrups and healthy toppings for pancakes.
Tips for Fluffy Pancakes
When making these brown sugar pancakes, there are some tips that ensure they’ll turn out fluffy and delicious. They include:
Cook on medium to medium-high heat
The type of pan and heat source vary, so if your bottoms are getting dark, but the batter is still wet on top, your heat is too hot.
Know when to flip them
You’ll know it's time to flip the pancakes when bubbles form throughout, and they have defined edges.
Avoid Undercooked Middles
Pour no more than ¼ cup of pancake batter on the hot surface. Use the back of a spoon to spread it out gently if necessary, and avoid pressing down with a spatula after you flip them.
Freezing Leftovers
Pancakes freeze very well for up to 3 months in an airtight container or zip bag; and when you want to enjoy them again, you simply microwave them for 30 seconds to 1 minute or toast them.
How to Serve Brown Sugar Pancakes
This recipe is already naturally sweet and it’s the foundation for pancake toppings like cinnamon apples or sliced bananas. We love drizzling my cinnamon syrup because it adds a hint of something extra.
Fluffy Brown Sugar Pancakes
Ingredients
- 2 cups all-purpose flour
- ½ cup brown sugar, not tightly 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. 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, you see defined edges, 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 hot.
- Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve:
- Serve the pancakes warm, topped with your favorite toppings and a drizzle of cinnamon or maple syrup.
Notes
- I love adding 1 teaspoon of ground cinnamon or pumpkin spice to the dry ingredients bowl.
- Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.
Lisa says
Incredible pancake recipe! I loved the addition of brown sugar!