These easy-to-make Brown Sugar Pancakes are a classic buttermilk pancake made with brown sugar and topped with a buttery brown sugar syrup. So if you're counting, that's double the brown sugar goodness! Not to mention they are light and fluffy and will make the perfect sweet start to your day!
Sometimes you just need a simple pancake, with flavors that remind you of your childhood. Brown sugar is one of those nostalgic flavors, that's too good to pass up. Perfectly sweet, with a deep molasses flavor, brown sugar pancakes are sure to be your new breakfast go-to.
And let's talk about that syrup. Sure you can drizzle your pancakes with maple syrup, but why not impress with a 4-ingredient syrup, that you made from scratch? Plus it's buttery, which kicks maple syrup's butt!
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Why you'll love this recipe
- Easy to make
- Nostalgic flavor
- Perfect for a fall or winter brunch
- Syrup can be doubled and used as an ice cream topping
- Loved by kids and adults
Ingredients
Here is what you will need to make these brown sugar pancakes.
- Flour- All-purpose.
- Baking powder and baking soda- For that rise!
- Salt- Balances out the sweetness.
- Brown sugar- Used to sweeten the pancakes and it's the star ingredient in the homemade syrup.
- Buttermilk- Keeps the pancakes light and fluffy.
- Butter- Used in the pancake batter to add body and creaminess to the brown sugar syrup.
- Egg- For rise.
- Butter or ghee for cooking
See the recipe card for quantities.
Equipment
For these brown sugar pancakes, you will need a few mixing bowls, a whisk, a spatula, a turner to flip the pancakes, and a griddle or non-stick pan. If you want to keep your pancakes warm while making a large batch of pancakes, you will also need a baking sheet.
Brown sugar pancakes step-by-step
Below is a quick visual on how to make pancakes with brown sugar syrup. Full instructions are located in the recipe card.
In a medium bowl, combine the dry ingredients (flour, baking soda, baking powder, salt). Whisk until combined.
In another bowl, stir together the butter and the buttermilk. Add the egg and brown sugar, and whisk until combined. Add the buttermilk mixture to the flour mixture.
Stir the batter gently until flour streaks disappear. It will be lumpy and thick. Let stand for 5-10 minutes.
Heat a nonstick pan over medium heat. When the butter sizzles, add a heaping ¼ cup of batter to the pan. Cook for 2-3 minutes until bubbles form and poke through the batter. Flip and cook on the other side.
💡Pro tip
For all the best pancake tips and tricks, visit my ultimate pancake guide.
Substitutions and variations
- Brown sugar- You can use light brown sugar in place of the dark. The molasses flavor won't be as intense, but it will still be delicious.
- Spices- Add up to ½ teaspoon of warm spices to the dry ingredients such as cinnamon, cloves, allspice, or nutmeg.
- Buttermilk- In place of the buttermilk, try using Greek yogurt or sour cream, thinned slightly with a little milk.
- Vanilla extract- Add ¼ teaspoon to the syrup after removing it from the heat.
What to serve with brown sugar pancakes
Not feeling the brown sugar syrup? Try these simple classics.
- Maple syrup: Nothing beats this classic.
- Whipped cream: Decadent, but delicious! Or you can try Greek yogurt to make it a little healthier.
- Fresh fruit: Sliced bananas, berries, or poached pears can add a refreshing and fruity contrast.
- Chopped nuts: Toasted almonds, pecans, or walnuts add the best texture and crunch.
- Whipped butter: Mix softened butter with a touch of honey and warm spices such as cinnamon or cloves, then whip it until fluffy.
- Chai latte: Wash them down with this fun brown sugar chai latte!
🍦If you have brown sugar syrup left over, it makes a delicious ice cream topping!
Storage
These brown sugar pancakes are best eaten right away. But let's be real, your first pancake will be cold by the time you finish the rest. So be sure to preheat the oven to 200°F, and place the pancakes on a baking sheet, (separated) to keep them warm until you are ready to eat.
The syrup on the other hand can last in the fridge for weeks! You can also freeze it for up to 3 months.
FAQ
This can be caused by having your heat too high. You may need to adjust your heat throughout the cooking process. Also, make sure to flip when you see at least 6-8 bubbles form on your pancakes.
This can happen when you overmix the batter. When combining the wet and dry ingredients, stir until the flour streaks disappear. Don't be tempted to have a smooth batter, it is meant to be lumpy and thick. Overmixing will cause the gluten in the batter to activate leading to dense and chewy pancakes.
Need some pancake pairings?
Try some of my favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Brown Sugar Pancakes
Equipment
- non-stick griddle or frying pan
- medium pot
Ingredients
Brown Sugar Syrup
- 1 cup (213 grams) dark brown sugar, packed
- ½ cup (4 ounces) water
- ⅛ teaspoon Kosher or fine sea salt
- 4 tbsp (2 ounces) unsalted butter, room temperature if using salted butter, omit the salt
Brown Sugar Pancakes
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher or fine sea salt
- 1 cup (8 ounces) buttermilk, room temperature
- 3 tablespoon unsalted butter, melted and slightly cooled
- 2 tablespoon dark brown sugar, packed
- 1 large egg, room temperature (lightly beaten)
- butter or ghee for cooking
Instructions
Brown Sugar Syrup
- In a medium pot, add the brown sugar, salt, and water. Cover, and bring to a boil, stirring to dissolve the sugar.1 cup (213 grams) dark brown sugar, packed, ½ cup (4 ounces) water, ⅛ teaspoon Kosher or fine sea salt
- Remove the cover, and continue to boil for 3 minutes (it will bubble up and rise slightly).
- After 3 minutes, remove the pot from the heat, and immediately add the butter. Stir until dissolved. Let it cool for about 10 minutes while you make the pancakes. Yields about 1 cup of syrup.*It will thicken as it cools- enough to coat the back of a spoon. If some butter solids rise to the top as it cools, give it a brief whisk until smooth before serving.4 tablespoon (2 ounces) unsalted butter, room temperature
Brown Sugar Pancakes
- Preheat the oven to 200℉. Have a baking sheet ready to keep the pancakes warm.
- In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.1 cup (120 grams) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon Kosher or fine sea salt
- In another bowl, mix the buttermilk and the cooled melted butter. Add the brown sugar and egg, and whisk until incorporated. Add the buttermilk mixture to the flour mixture in 2 batches, stirring with a spatula or wooden spoon, until combined, and no flour streaks remain (do not over-mix, the batter will be lumpy). Let the batter rest for 5-10 minutes.1 cup (8 ounces) buttermilk, room temperature, 3 tablespoon unsalted butter, melted and slightly cooled, 2 tablespoon dark brown sugar, packed, 1 large egg, room temperature (lightly beaten)
- Heat a nonstick pan over medium heat. When warm, add a little butter or ghee. When the butter sizzles, add a heaping ¼ cup of batter to the pan. Cook for 2-3 minutes until bubbles form and begin to poke through the batter.butter or ghee for cooking
- Flip the pancakes, and continue to cook for 1-2 minutes until golden brown. Remove from the heat and keep warm in the oven until you finish cooking the remaining batter. Serve immediately with the brown sugar syrup, butter, or maple syrup.
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Gina G says
So delicious. I loved loved loved these pancakes. So fluffy and decadent. But somehow not too heavy. Thanks for this recipe brunchandbatter!!!