Brown Sugar Pancakes

Indulge in the irresistible delight of my brown sugar pancakes, bursting with flavor! Infused with maple syrup directly into the batter, each bite offers a delightful sweetness. Enhanced with hints of vanilla and cinnamon, savor a stack of pure comfort and warmth on your plate.

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!

There is nothing better than homemade brown sugar 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 pancake recipe for Air Fryer Pancakes, Air Fryer Blueberry Pancakes, Sweet Cream Pancakes or even French Toast Pancakes.

Ingredients Needed For Brown Sugar Pancakes

For delicious Brown Sugar Pancakes, you’ll need all-purpose flour, providing the perfect foundation for fluffy pancakes with a tender texture.

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: Ensuring a tender texture and proper structure.
• Brown Sugar: Adds a delightful caramel sweetness to the pancakes, perfectly complementing the warm flavors of cinnamon and vanilla.
• Baking Soda And Baking Powder: Both work together to achieve optimal fluffiness in the pancakes, ensuring they rise beautifully.
• Ground Cinnamon: A hint of cinnamon adds a cozy warmth and depth of flavor to the pancakes, enhancing their overall taste.
• Kosher Salt: A pinch of salt balances the sweetness and enhances the flavor profile of the pancakes.
• Buttermilk: Adds richness and tanginess to the batter, resulting in pancakes with a delightful depth of flavor and tender texture.
• Large Eggs: Room temperature eggs act as a binding agent, helping to hold the pancake batter together and giving the pancakes structure.
• Maple syrup infuses the pancakes with a sweet and distinctive flavor, adding a touch of indulgence to each bite.
• Butter: Unsalted butter, melted to perfection, lends richness and moisture to the pancakes, ensuring they’re irresistibly tender.
• Vanilla Extract: A splash of vanilla extract adds a warm and aromatic flavor to the pancakes, elevating their overall taste and aroma.

How To Make Brown Sugar Pancakes

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

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.

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.

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.

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.

What Else Can I Add To Brown Sugar Pancake Recipe?

• Chocolate Chips: Fold in semisweet or milk chocolate chips into the pancake batter for a sweet and indulgent treat.
• Nuts: Chopped nuts such as pecans, walnuts, or almonds can add a crunchy texture and nutty flavor to your pancakes.
• Fruit: Mix in diced fresh fruit such as bananas, strawberries, blueberries, or apples for a burst of sweetness and freshness. You can also add fruit purees or compotes for extra flavor.
• Coconut: Toasted coconut flakes can add a tropical flair and crunchy texture to your pancakes.
• Spices: Experiment with different spices such as nutmeg, ginger, or cardamom to add warmth and depth of flavor to your pancakes.
• Extracts: Besides vanilla extract, you can also try adding almond, coconut, or maple extract to infuse unique flavors into your pancakes.
• Maple Syrup: In addition to mixing maple syrup into the batter, drizzle extra maple syrup on top of the pancakes for added sweetness.
• Bacon: For a sweet and savory combination, crumble cooked bacon into the pancake batter before cooking.
• Cream Cheese: Swirl softened cream cheese into the pancake batter for a creamy and tangy addition.
• Caramel Sauce: Drizzle caramel sauce over the pancakes before serving for a decadent finishing touch.

Pro Tips Brown Sugar Pancake Recipe

Here are some pro tips to elevate your Brown Sugar Pancake recipe:

• 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 allows the flour to hydrate fully, resulting in lighter and fluffier pancakes.
• Even Heat: Preheat your griddle or skillet thoroughly before cooking the pancakes. This ensures even cooking and prevents sticking.
• Cooking Technique: Use a ladle or measuring cup to portion out the pancake batter onto the griddle. Cook the pancakes over medium-low heat to ensure they cook through evenly without burning.
• Flip Carefully: Wait until bubbles form on the surface of the pancakes and the edges look set before flipping. Use a spatula to flip the pancakes gently to avoid deflating them.
• Keep Warm: If cooking multiple batches, keep the cooked pancakes warm in a low oven (around 200°F or 95°C) while you finish cooking the rest.
• Serve Fresh: Serve the pancakes immediately after cooking for the best flavor and texture. Top with butter, maple syrup, fresh fruit, or whipped cream for a delicious finishing touch.

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, in your brown sugar cinnamon pancakes, but it will alter the flavor slightly.

Can I use regular milk instead of buttermilk? Yes, you can use regular milk as a substitute for buttermilk in your Brown Sugar Pancake recipe. Simply 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? Yes, you can use whole wheat flour as a substitute for all-purpose 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 Brown Sugar Pancakes gluten-free? Yes, you can make gluten-free Brown Sugar Pancakes by using 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? To prevent lumps in your brown sugar pancake batter, here are some tips: Sifting the flour, baking powder, baking soda, cinnamon, and salt together before adding them to the wet ingredients can help break up any lumps and ensure they are evenly distributed throughout the batter. 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. Mix the batter until just combined. Overmixing can develop gluten in the flour, resulting in tough pancakes. 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 make Brown Sugar Pancakes without eggs? Yes, you can make eggless Brown Sugar Pancakes by using a commercial egg replacer or substituting each egg with a mashed ripe banana or 1/4 cup of unsweetened applesauce.

Can I freeze leftover Brown Sugar 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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