Brown Sugar Pancakes

On lazy Sunday mornings, I love to make my Brown Sugar Pancakes. They are so crazy good, y’all. You get all that unique molasses flavor in the batter but they stay super fluffy and light like my old fashioned pancakes. Plus I top them with a homemade bacon maple butter. Make a batch and see what I’m talking.

How to Make Brown Sugar Pancakes

Step 1: Make the Pancake Batter

1. Combine the flour, baking powder, and brown sugar in a large mixing bowl.
2. Whisk everything together until evenly dispersed.
3. Combine the eggs, sour cream, milk, melted butter, and vanilla extract in another bowl.
4. Whisk until smooth and mixed together.
5. Add the wet mixture to the dry ingredients.
6. Whisk just until combined. The batter will be slightly lumpy yet still combined so don’t overmix. Leave the lumps as there’s no need for a smooth batter.

Step 2: Cook the Pancakes

1. Pour about a quarter of a cup of batter in a circular pattern onto a heated griddle coated with extra butter. Cook until bubbles form and the bottom is golden brown and crisp.
2. Flip over the pancake and cook until golden brown and crisp on the other side. Remove the pancakes, place them in a warm oven (about 225 degrees), and repeat the process until all the pancakes are done.

Step 3: Making the Bacon Maple Butter

1. Combine the butter and maple syrup in a microwave-safe container.
2. Melt in the microwave.
3. Add the pancakes to your plate.
4. Top with bacon bits and then pour the syrup mixture over the pancakes.

Brown Sugar Pancakes Recipe

Light, fluffy, and buttery Brown Sugar Pancakes have a hint of molasses from brown sugar and are topped with bacon maple butter.

4.04 from 27 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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Author: Jocelyn Delk Adams

Course: Breakfast

Servings: 8 servings

Ingredients

For the Pancakes:

• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 6 tablespoons brown sugar
• ▢ 3 large eggs
• ▢ 1 ¼ cups sour cream or greek yogurt
• ▢ ½ cup milk
• ▢ 6 tablespoons melted salted butter
• ▢ 1 tablespoon vanilla extract

For the Bacon Maple Butter:

• ▢ 6 tablespoons butter
• ▢ ⅓ cup pure maple syrup
• ▢ 3 slices of fried/baked crisp bacon cut into small bits

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Instructions

For the Pancakes:

• Whisk together flour, baking powder, and brown sugar into a large bowl.
• In another bowl, whisk together eggs, sour cream or greek yogurt, milk, melted butter, and vanilla extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
• Heat a griddle or non stick skillet over medium heat and melt extra butter.
• Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
• Flip over the pancake and cook until golden brown and crisp on the other side.
• Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.

For the Bacon Maple Butter:

• Add butter and maple syrup to a microwave safe container and melt together.
• Add some of the bacon bits to the syrup and leave the rest for garnish.
• Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.

Notes

How to Store & Reheat Brown Sugar Pancakes

For the best results, keep the pancakes and syrup separated if you know you will have leftovers. To store, cool them to room temperature and then stack them with wax paper in between each pancake. Add them to an airtight container or a zip-top bag and store in the fridge for up to 5 days.

When you’re ready to heat, reheat them in the microwave or in a toaster or oven for a crisper texture. Reheat the syrup in the microwave for a few seconds or in a saucepan on the stove.

Can I freeze pancakes with brown sugar?

Yep, they freeze well for up to 2 months. You can remove them from the freezer the night before to thaw them in the fridge or reheat them directly from the freezer. They will just need a bit more time in the oven to heat up. 

Nutrition

Calories: 480kcal | Carbohydrates: 44g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 140mg | Sodium: 271mg | Potassium: 289mg | Sugar: 18g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 142mg | Iron: 2mg

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Recipe Tips

• Don’t Flip Too Early. You want to see bubbles all over before you even think about sliding a spatula under the pancake!
• Preheat the Griddle or Pan. This is the key to crisp edges and to prevent sticking.
• Cooking in Batches. I use a griddle because I can usually cook more pancakes at one time. Then keep the pancakes warm in the oven after they’re cooked and while you finish cooking the rest so they stay hot.
• Brown Sugar: Make homemade brown sugar with granulated sugar and molasses if you run out.

Recipe Help

Favorite Pancake Recipes

• Hoe Cakes
• Lemon Ricotta Pancakes 
• Easy Blueberry Pancakes Recipe 
• Apple Pancakes
• Ginger Orange Pancakes
• French Toast Pancakes

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