My brown sugar pancakes are out-of-this-world delicious! Maple syrup is mixed right into the batter, giving you sweet maple flavor in each and every bite. With a touch of vanilla and cinnamon, enjoy a stack of cozy warmth right on your plate.
Nothing beats the pure joy of digging into a freshly cooked stack of maple-kissed pancakes, especially if you are talking about my brown sugar pancakes!
My secret to success? Along with the brown sugar, these brown sugar cinnamon pancakes are naturally sweetened with maple syrup — right in the batter!
It gives the pancakes an extra kiss of gentle sweetness that blends perfectly with the cinnamon and vanilla.
That’s not my only secret weapon, though! I made sure to include buttermilk in this easy recipe to give you both the richest and fluffiest pancakes possible.
I love making these homemade brown sugar pancakes on the weekends with the whole family crowded around the table. It is such a great way to make memories.
Brown Sugar Pancakes Ingredients
- Brown Sugar
- Baking Soda – To help with fluffiness
- Baking Powder
- Buttermilk – Adds richness and tang
- Egg – Room temperature
- Maple Syrup
- Butter – Unsalted and completely melted
How to Make Brown Sugar Pancakes
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Use a large bowl to combine the flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk to combine.
STEP TWO: Use a separate bowl to combine the buttermilk, egg, maple syrup, melted butter, and vanilla extract, whisking until blended.
STEP THREE: Pour the wet mixture into the bowl with the dry mixture. Stir until just combined, being careful not to overmix. There may still be a few lumps, which is fine.
STEP FOUR: Place a non-stick skillet or griddle over medium heat. Allow it to preheat, then use butter or nonstick cooking spray to lightly oil it.
STEP FIVE: Once hot, measure out ¼ cup-sized portions of the batter to make the pancakes. Fit as many as you can, but be sure not to overcrowd. It makes it hard to flip your cakes.
STEP SIX: Let the pancakes cook for about 2-3 minutes on the first side until bubbles start to form.
STEP SEVEN: Then, flip the pancakes over and cook them for another 2-3 minutes. You want to see a nice golden brown color. Repeat the steps with the rest of the batter.
STEP EIGHT: Transfer the pancakes to a plate. Drizzle with maple syrup, sprinkle with cinnamon, serve, and enjoy!
Can I use white sugar instead of brown sugar?
These brown sugar cinnamon pancakes can be made with light brown, dark brown, or white sugar. Simply replace the light brown sugar with equal amounts of the sugar you choose.
Alternatively, you can make your own brown sugar at home by blending white sugar with molasses.
For every 1 cup of sugar, add 1 tablespoon of molasses to make light brown sugar or 2 tablespoons to make dark brown sugar.
Can I use regular milk instead of buttermilk?
Yes. If needed, you can substitute an equal amount of regular milk for the buttermilk in this recipe.
With regular milk, you will not get the tangy flavor or added leavening boost that buttermilk offers, but your pancakes will still taste amazing.
Alternatively, you can make a buttermilk substitute by adding one tablespoon of vinegar or lemon juice to one cup of regular milk.
Combine, stir, and let the mixture sit for a few minutes before incorporating it into the batter.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can absolutely substitute whole wheat flour in place of all-purpose.
However, this will affect the overall texture of the recipe and leave you with denser pancakes than you are expecting.
For the best of both worlds, use half whole wheat and half all-purpose flour. You’ll get the earthy, nutty flavor of whole wheat while keeping your pancakes nice and fluffy.
How do I prevent lumps in my brown sugar pancake batter?
While a few lumps in the batter won’t hurt anything, too many can cause all kinds of issues.
For the smoothest batter possible, be sure to thoroughly whisk the dry ingredients together before they ever touch the wet ingredients.
You can also sift your dry ingredients first. It isn’t required but is a surefire way to stay lump-free.
What else can I add to this brown sugar pancake recipe?
Looking to add a little pizzazz to your brown sugar cinnamon pancakes? I’ve got you covered! Here are just a few ideas for inspiration.
- Mix in walnuts, pecans, almonds, peanuts, or any of your favorite nuts.
- Add a few chocolate, peanut butter, or butterscotch chips.
- Toss in a few oats to make brown sugar oatmeal pancakes.
- Add chopped apples, bananas, berries, or other fruit.
Can I make brown sugar pancake batter ahead of time?
Brown sugar pancake batter is best made and used right away if you want the lightest, fluffiest cakes possible. Give it about 5 minutes to rest, and then get right to cooking.
That said, it is perfectly okay to save extra batter to use within a few days. Transfer any extra batter to an airtight container and store it in the fridge for about 2-4 days. Stir before using.
More Pancake Recipes
- Sweet Cream Pancakes
- French Toast Pancakes
- Air Fryer Pancakes
- Pancake in a Mug
- Banana Fosters Pancakes
- 1 ½ cups all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a separate bowl, whisk together the buttermilk, egg, maple syrup, melted butter, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few small lumps are okay!
- Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or nonstick cooking spray.
- Once the skillet is hot, use a ¼ cup scoop to portion out as many pancakes as will fit in your pan. Make sure not to overcrowd the pan, or it will be hard to flip.
- Cook the pancakes on the first side until you see bubbles forming on the surface, about 2-3 minutes.
- Flip the pancakes and cook for an additional 2-3 minutes or until they're golden brown and cooked through. Repeat with any remaining batter.
- Serve the pancakes topped with a drizzle of maple syrup and a pinch of cinnamon.
- Store any leftover pancakes in an airtight container in the fridge for up to two days.
Amount Per Serving: Calories: 338Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 64mgSodium: 709mgCarbohydrates: 58gFiber: 2gSugar: 20gProtein: 9g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.