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Brown sugar pancakes stacked up on a white plate and topped with maple bacon syrup.
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4.04 from 27 votes

Brown Sugar Pancakes with Bacon Maple Butter

Light, fluffy, and buttery Brown Sugar Pancakes have a hint of molasses from brown sugar and are topped with bacon maple butter.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings
Calories: 480kcal
Author: Jocelyn Delk Adams

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
US Customary - Metric

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

  • Don't Flip Too Early. Give the pancakes time to cook on the first side before flipping. This makes for easier flipping and more even cooking.
  • Preheat the Griddle or Pan. Make sure you give it a good heat before pouring in the batter. This is the key to crisp edges and to prevent sticking.
  • Cooking in Batches. The pancakes will likely need to be cooked in batches. A griddle is great because you can usually cook more pancakes at one time. No matter what type of pan you use, keep the pancakes warm in the oven after they're cooked and while you finish cooking the rest. This ensures piping hot pancakes for serving.
  • Warm Syrup. Be sure to serve the syrup while it's warm for the best flavor.
  • Salted Butter. Salted butter is key because it adds a salty flavor to the syrup making the perfect combination of salty and sweet.

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