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Brown Sugar Pancakes

Warm, fluffy pancakes kissed with rich brown sugar flavor these stacks bring a deeper sweetness that’s nostalgic and irresistible for weekend breakfasts or special brunches. Slightly caramelized from the brown sugar and perfectly soft inside, they pair beautifully with maple syrup, fresh fruit, or a pat of butter.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method

Ingredients
  

  • 2 cups all‑purpose flour
  • ½ cup packed brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1½ cups milk any kind
  • 3 tablespoons melted butter
  • 1½ teaspoons vanilla extract

Equipment

  • Large bowl
  • Whisk or Fork
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

  1. In a large bowl, whisk together the all‑purpose flour, packed brown sugar, baking powder, and salt until evenly combined.
  2. In a separate bowl, whisk the eggs and milk together. Add the melted butter and vanilla, stirring to combine the wet ingredients.
  3. Pour the wet ingredients into the dry mixture. Stir gently from the outside in until just combined; the batter should be slightly lumpy.
  4. Heat a non‑stick skillet or griddle over medium heat. Grease lightly with butter or oil.
  5. Pour about ¼ cup of batter onto the heated surface for each pancake. Cook until bubbles form on top and edges look set, about 2 minutes.
  6. Flip and cook for another 1–2 minutes until golden brown and cooked through.
  7. Remove and keep warm while you cook the remaining batter.