Brown Sugar Pancakes

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 solid sweet start to your day!

Sometimes you 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!

What stands out

• Easy to make
• Nostalgic flavor
• Suited to a fall or winter brunch
• Syrup can be doubled and used as an ice cream topping
• Loved by kids and adults

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 rising.
• Butter or ghee for cooking

See the recipe card for quantities.

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.

Step 1. In a medium bowl, combine the dry ingredients (flour, baking soda, baking powder, salt). Whisk until combined.

Step 2. 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.

Step 3. Stir the batter gently until flour streaks disappear. It will be lumpy and thick. Let stand for 5-10 minutes.

Step 4. 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.

Expert tip

For all the best pancake tips and tricks, visit our 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 good.
• 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.

Serving suggestions

Not feeling the brown sugar syrup? Try these simple classics.

• Maple syrup Nothing beats this classic
• Whipped cream Decadent, but good! 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!
• Ice cream topping If you have leftover brown sugar syrup, it makes a good ice cream topping

Keeping leftovers

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 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.

Kitchen questions

Why are our pancakes burning?

This can be caused by having your heat too high. You may need to adjust your heat throughout the cooking process. Also, flip when you see at least 6-8 bubbles form on your pancakes.

Why are our pancakes dense and chewy?

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 our favorites.

Ingredients

Makes 8 pancakes

Brown Sugar Syrup

• 1 cup dark brown sugar, packed
• ½ cup water
• ⅛ tsp Kosher or fine sea salt
• 4 tbsp unsalted butter, room temperature (if using salted butter, omit the salt)

Brown Sugar Pancakes

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp Kosher or fine sea salt
• 1 cup buttermilk, room temperature
• 3 tbsp unsalted butter, melted and slightly cooled
• 2 tbsp dark brown sugar, packed
• 1 large egg, room temperature (lightly beaten)
• butter or ghee for cooking

Equipment

• non-stick griddle or frying pan
• medium pot

Method

Brown Sugar Syrup

1. In a medium pot, add the brown sugar, salt, and water. Cover, and bring to a boil, stirring to dissolve the sugar.

2. Remove the cover, and continue to boil for 3 minutes (it will bubble up and rise slightly).

3. 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.

Brown Sugar Pancakes

1. Preheat the oven to 200℉. Have a baking sheet ready to keep the pancakes warm.

2. In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined.

3. 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.

4. Heat a nonstick pan over medium heat. When warm, add a little butter or ghee. When the butter sizzles, add a heaping 1/4 cup of batter to the pan. Cook for 2-3 minutes until bubbles form and begin to poke through the batter.

5. 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.

Kitchen notes

Brown sugar syrup can last in the fridge for a few weeks or frozen for up to 3 months. When removing syrup from the fridge, the butter solids will have risen to the top, causing it to solidify. Gently rewarm on the stove or in the microwave, stirring to dissolve the solids.