Fluffy Brown Sugar Pancakes

Stack of pancakes with brown sugar and a pat of butter on top on a plate.

Print Recipe

5 from 1 vote

These fluffy and tender brown sugar pancakes are ready in just about 30 minutes! They're quick, easy, and delicious.

Prep Time10

Cook Time10

Resting Time10

Total Time30

Servings: small pancakes

Calories: 160kcal

Author: Karishma Pradhan

Equipment

Non-stick skillet or an electric griddle

Ingredients

½ stick unsalted butter cut into ½-inch pieces; plus more for cooking
1 ¾ cups all-purpose flour
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon diamond-crystal kosher salt or ½ teaspoon Morton kosher salt or sea salt
1 ¼ cups buttermilk room temperature, plus more if needed
2 large eggs room temperature
2 tablespoons dark brown sugar
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Melt the butter: In a small bowl, melt ½ stick unsalted butter in the microwave in 15-second intervals. Cool slightly until warm but not hot.
Meanwhile, mix the dry ingredients: In a medium bowl, combine 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon diamond-crystal kosher salt. Set aside.
Mix the wet ingredients: In a large mixing bowl, whisk melted butter, 1 ¼ cups buttermilk, 2 large eggs, 2 tablespoons dark brown sugar, and 1 teaspoon vanilla extract until homogeneous.
Finish the pancake batter: Gently fold the dry ingredients into the wet ingredients until just combined (some lumps are okay; do not overmix). Allow batter to rest for 10 - 15 minutes, but no more than 30 minutes.
Note: The batter should be thick and foamy, but you may need to add an ounce or two more of buttermilk depending on what kind of buttermilk you're using. Also, if you prefer a thinner pancake, you can thin it with a bit more buttermilk.
Cook the pancakes: Meanwhile, preheat a non-stick skillet or electric griddle over medium heat.
Add a teaspoon of butter to the pan. Scoop ¼-cup batter and gently pour into the pan in a circular formation. Make sure your pancakes don't touch.
Note: I prefer to use butter for flavor, but it can easily get too hot, so I recommend wiping the pan clean between batches to prevent burning!
Using a spatula, flip the pancakes once bubbles form and the bottoms are golden-brown, about 2 - 3 minutes. Cook on the other side for about 1 - 2 minutes until cooked through.
Transfer cooked pancakes to a plate, and repeat, using all batter.
Serve: Serve warm with a generous drizzle of warm maple syrup and a pat of butter.

Video

Notes

Tips:

For best results, use a scale. If you don't have one, make sure to follow the scoop and level method for measuring flour.
Use your own judgment in cooking. If the pancakes brown too quickly without cooking in the middle, lower the heat (and vice versa). The skillet should never be smoky! If it is, the heat is too high.

Variations:

Caramelized Brown Sugar: After dropping the batter into the pan, sprinkle a bit of brown sugar on top of each pancake before flipping. Once flipped, the brown sugar will caramelize onto the hot pancake. Do not touch the caramelized sugar with your bare hands! It's incredibly hot.
Mix-Ins: Add 1 cup of chocolate chips, banana slices, or chopped walnuts to the batter!

Storage & Reheating:

Leftover pancakes can be stored in an airtight container in the fridge for about 5 days.
For a softer texture, place them in a stack with a damp paper towel on top. Microwave in 30-second intervals until warmed through. For a crisper texture, reheat in the toaster.

Nutrition