Fluffy Brown Sugar Pancakes
A simple recipe for the best brown-sugar pancakes that will make waking up for weekend breakfast worth it.
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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.
Nutrition
Serving: 2 pancakes | Calories: 317kcal | Carbohydrates: 54g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 362mg | Potassium: 195mg | Fiber: 1g | Sugar: 21g | Vitamin A: 380IU | Calcium: 230mg | Iron: 3mg
