Brown Sugar Pancakes Recipe

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

4.04 from 27 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: 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

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