These Brown Sugar Pancakes are fluffy and light with a subtle sweetness from dark brown sugar. They’re super easy to whip up making them an any-day-of-week treat!

Large stack of brown sugar pancakes topped with butter and syrup on a plate with berries.

A big stack of hearty pancakes is always a good way to start the day. These pancakes are made with dark brown sugar to give them a deeply rich flavor. Top them with butter and maple syrup or powdered sugar and berries or even jam. The whole family will love them!

Ingredients

Ingredient Notes

Flour – All-purpose flour is the base for these pancakes.

Dark Brown Sugar – Adds a deeply rich sweetness to the pancakes.

Baking Powder – Provides the lift needed for perfectly fluffy pancakes.

Milk – I suggest using whole milk but any milk will work.

Step By Step Instructions

Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

Step 1:

Heat a large skillet over medium-high heat or an electric griddle to 350 degrees F.

Step 2:

Flour, brown sugar, baking powder, and salt in a bowl next to a towel.

In a large bowl, whisk together flour, dark brown sugar, baking powder, and salt.

Step 3:

Whisk the melted butter and egg into the milk.

Step 4:

Pour the milk mixture into the dry ingredients. Mix until well combined and smooth.

Step 5:

Lightly grease the skillet or griddle with butter.

Pour 1/4 cup scoops of pancake batter onto the hot skillet or griddle. Cook for 2 to 3 minutes or until the bottom has browned and the top has formed bubbles. Flip and cook for another 1 to 2 minutes. Remove and continue with the rest of the batter.

Step 6:

Serve warm and enjoy!

Tips & Tricks

Be sure that your baking powder is active. If it’s been open a while, check by adding 1/2 teaspoon to a bowl and pouring in 1/4 cup of boiling water. If it bubbles, it’s still good to use! If not, it will need to be thrown away.
Be sure to bring your milk and egg to room temperature so that everything can mix together. If you don’t have time to let them sit out for about 30 minutes, no worries! The egg can be placed in a bowl with warm (not hot) water for about 5 minutes and the milk can be warmed in the microwave for 30 to 45 seconds at 50% power.

Substitutions & Variations

Gently mix 1/2 cup of fruit into the pancake batter. Berries are a great choice!
Add a teaspoon of cinnamon to the batter if you like a brown sugar and cinnamon combination.
Or, heat a cinnamon stick in a cup of maple syrup over medium-low heat while you make the pancakes. Remove the cinnamon stick and serve the syrup warm on the side.

Storage & Reheating

Leftover pancakes can be kept in an airtight container in the fridge for up to 5 days.

Reheat them in the microwave wrapped in paper towels in 30-second bursts until warmed through.

You can also freeze the pancakes. Place them on a wire rack or parchment-lined baking sheet and place them in the freezer. Once frozen, about 2 hours, transfer them to a freezer-safe bag and keep them for up to 3 months.

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