Brown Sugar Pancakes Recipe

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These brown sugar pancakes are made with brown sugar and maple syrup right in the batter, giving them a sweet flavor in every bite. With a touch of vanilla and cinnamon, you’ll have a stack of warm, comforting pancakes on your plate in no time.

Brown sugar pancakes are the perfect breakfast, infused with pure maple syrup, they are so good! They will soon become one of your families favorite breakfast recipes.

Serve your next batch of brown sugar cinnamon pancakes with honey, fresh fruit, or pure maple syrup!

The secret to this recipe is both the ground cinnamon and pure vanilla extract. Buttermilk used in this recipe, also will give you a batch of the most fluffiest pancakes you have every seen!

a brown sugar pancake on a brown plate with a bite being taken away by a fork

There is nothing better than homemade pancakes, perfect for a long weekend, holiday breakfast, or even Mother’s Day brunch.

Serve with air fryer scrambled eggs, air fryer breakfast sausage, or even air fried bacon, perfect for a complete meal.

If you love pancakes try my other pancake recipes like Air Fryer Pancakes, Air Fryer Blueberry Pancakes, Air Fryer Mini Dutch Pancakes, or Air Fryer Souffle Pancakes!

Ingredients Needed For Brown Sugar Pancakes

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

All-Purpose Flour: The base for your fluffy pancakes.
Brown Sugar: Adds a rich, caramel-like sweetness.
Baking Soda And Baking Powder: Both work together to achieve optimal fluffiness.
Ground Cinnamon: A hint of cinnamon adds a cozy warmth to the pancakes.
Kosher Salt: Balances out the sweetness and brings out other flavors.
Buttermilk: Makes the pancakes tender and slightly tangy.
Large Eggs: Bind the ingredients and give structure to the pancakes.
Maple syrup: Mixes right into the batter for extra sweetness and flavor.
Butter: Unsalted butter adds richness and keeps the pancakes moist.
Vanilla Extract: Gives a nice aroma and rounds out the flavor.

How To Make Brown Sugar Pancakes

To whip up delicious Brown Sugar Pancakes, follow these simple steps:

dry ingredients in a glass bowl with a whisk

Combine Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.

Prepare Wet Ingredients: In a separate bowl, whisk together buttermilk, room temperature eggs, melted unsalted butter, maple syrup, and vanilla extract until smooth.

Brown Sugar Pancake batter in a glass bowl with a whisk

Mix Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough pancakes.

Heat Griddle or Skillet: Preheat a griddle or non-stick skillet over medium heat. Lightly grease the cooking surface with butter or cooking spray.

Brown Sugar Pancake in a skillet with butter on top

Cook Pancakes: Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook until bubbles form on the surface of the pancakes and the edges look set, then flip and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve: Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve the pancakes warm with additional butter, maple syrup, and your favorite toppings.

A stack of Brown Sugar Pancakes on a green plate

Recipe Variations

Cinnamon Brown Sugar Pancakes: Add 1 teaspoon of ground cinnamon to the pancake batter along with the brown sugar. Mix well before cooking as usual. Serve with a sprinkle of cinnamon sugar on top for extra flavor.
Brown Sugar Banana Pancakes: Mash 1 ripe banana and mix it into the pancake batter along with the brown sugar. Cook as usual, and serve with sliced bananas on top for added sweetness and texture. You can also sprinkle with chopped nuts or drizzle with honey.
Brown Sugar Oatmeal Pancakes: Replace 1/2 cup of the all-purpose flour with quick-cooking oats in the pancake batter. Mix in the brown sugar as usual. Cook as directed, and serve with a dollop of Greek yogurt and a drizzle of honey for a wholesome breakfast option.

Other Ways To Change Them Up

Chocolate Chips: Add semisweet or milk chocolate chips to the batter for a sweeter pancake.
Nuts: Mix in chopped pecans, walnuts, or almonds for some crunch and nutty flavor.
Fruit: Try adding diced bananas, strawberries, blueberries, or apples. You can also use fruit purees or compotes for extra flavor.
Coconut: Sprinkle in some toasted coconut flakes for a tropical twist.
Spices: Play around with nutmeg, ginger, or cardamom to give your pancakes a different flavor.
Extracts: Try almond, coconut, or maple extract instead of (or along with) vanilla for a new taste.
Maple Syrup: Pour extra maple syrup on top of your pancakes if you like them sweeter.
Bacon: For a mix of sweet and salty, add some crumbled cooked bacon to the batter.
Cream Cheese: Swirl some softened cream cheese into the batter for a tangy, creamy touch.
Caramel Sauce: Drizzle some caramel sauce over your pancakes before serving for an extra treat.

Pro Tips

Room Temperature Ingredients: Ensure your eggs are at room temperature before adding them to the batter. This helps them mix more evenly and creates fluffier pancakes.
Melted Butter: Melt the butter completely and allow it to cool slightly before adding it to the batter. This ensures it mixes evenly and doesn’t cook the eggs when added.
Resting Time: Let the pancake batter rest for 5-10 minutes after mixing. This lets the flour soak up the liquid, which makes for lighter pancakes.
Even Heat: Make sure your griddle or skillet is nice and hot before you start cooking. This helps cook the pancakes evenly and keeps them from sticking.
Cooking Technique: Use a ladle or measuring cup to pour your batter. Cook on medium-low heat so the pancakes cook through without burning.
Flip Carefully: Wait for bubbles to form on top and the edges to look set before you flip. Use a spatula and be gentle to keep your pancakes fluffy.
Keep Warm: If you’re making a big batch, keep the cooked ones warm in a low oven (about 200°F or 95°C) while you finish the rest.
Serve Fresh: Pancakes taste best fresh off the griddle. Top them with butter, maple syrup, fresh fruit, or whipped cream – whatever you like!

FAQs

Can I use other white sugar instead of brown sugar?

Yes, you can substitute other sugars such as granulated sugar or coconut sugar for brown sugar, but it will alter the flavor slightly.

Can I use regular milk instead of buttermilk?

Sure! Just use an equal amount of regular milk in place of buttermilk. However, keep in mind that buttermilk adds a slight tanginess and richness to the pancakes, so the flavor and texture may vary slightly when using regular milk. If you prefer a similar tanginess, you can add a tablespoon of lemon juice or vinegar to the regular milk and let it sit for a few minutes to sour before using it in the recipe.

Can I use whole wheat flour instead of all-purpose flour?

Sure, you can experiment with whole wheat flour in your Brown Sugar Pancake recipe. However, keep in mind that whole wheat flour will result in denser and heartier pancakes compared to those made with all-purpose flour. You may also need to adjust the liquid ingredients slightly, as whole wheat flour absorbs more moisture than all-purpose flour.
Start by substituting half of the all-purpose flour with whole wheat flour and see how you like the texture. If you prefer, you can gradually increase the ratio of whole wheat flour to all-purpose flour in subsequent batches until you achieve the desired texture and flavor.

Can I make these pancake gluten-free?

Yes! Just use a gluten-free flour blend in place of all-purpose flour. Be sure to check that all other ingredients are gluten-free as well.

How do I prevent lumps in my brown sugar pancake batter?

I prevent lumps in the batter by sifting the dry ingredients before adding them to the wet ingredients. Also, make sure your eggs and buttermilk are at room temperature before adding them to the batter. Cold ingredients can cause the butter in the batter to solidify and form lumps. And remember, it’s okay if the batter is slightly lumpy; it will smooth out as it rests.

Can I make the batter ahead of time and store it in the refrigerator?

Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a stir before using, as it may thicken slightly as it sits.

Can I freeze leftover pancakes?

Yes, you can freeze leftover pancakes for later enjoyment. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container and store in the freezer for up to 2 months. Reheat in the toaster, microwave, or oven before serving.

How can I prevent my pancakes from turning out dense or tough?

Avoid overmixing the batter, as this can develop gluten and result in tough pancakes. Mix the batter until just combined, and let it rest for a few minutes before cooking to allow the flour to hydrate fully.

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