These deliciously light, fluffy and buttery Brown Sugar Pancakes have a hint of molasses from brown sugar and are topped with a sensational bacon maple butter.
These Brown Sugar Pancakes are just so easy to make and so darn delicious that after putting forth minimal effort and getting fine dining quality, happiness will inevitably consume you. Well that was my experience anyway. I love eating them for breakfast and even dinner if the mood strikes. If you are a pancake fanatic, give this simple twist on a classic pancake a try.
Ingredients
- Flour: The foundation of your pancake stack. It’s the canvas for your breakfast masterpiece.
- Baking Powder: Two teaspoons to give your pancakes that fluffy lift.
- Brown Sugar: Six tablespoons for that sweet, caramel-like charm.
- Eggs: Three large eggs to bind the batter and add richness.
- Sour Cream: This creamy delight adds tang and tenderness to your pancakes.
- Milk: Half a cup to smooth out the mix.
- Butter: Six tablespoons of melted salted butter for that indulgent, velvety touch.
- Vanilla: A tablespoon of vanilla extract to elevate the flavors.
And for the Show-Stopping Bacon Maple Butter:
- Butter: Six tablespoons for a creamy, spreadable foundation.
- Maple Syrup: A third cup to sweeten the deal. It’s liquid gold, baby!
- Bacon Bits: Three slices, fried or baked crisp and cut into small bits for that salty crunch. It’s the crown jewel of your butter.
How to Make Brown Sugar Pancakes
For the Pancakes:
- Whisk together flour, baking powder, and brown sugar into a large bowl.
- In another bowl, whisk together eggs, sour cream or greek yogurt, milk, melted butter, and vanilla extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
- Flip over the pancake and cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Bacon Maple Butter:
- Add butter and maple syrup to a microwave safe container and melt together.
- Add some of the bacon bits to the syrup and leave the rest for garnish.
- Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.
How to Serve
- This southern grits recipe is perfect as a side dish for a Southern breakfast.
- This Hash Browns recipe is the best on the internet and goes perfectly with this.
- This Cheesy Chicken Potato Frittata is a wonderful protein filled main that is perfect for the starchy filling pancakes.
How to Store and Reheat
To store these brown sugar pancakes, cool them to room temperature and then stack them with wax paper in between each pancake. Place them in an airtight container or a zip-top bag and refrigerate for up to 5 days or freeze for up to 2 months. When you’re ready to enjoy them again, reheat in the microwave for a quick warm-up or in a toaster or oven for a crisper texture.
Favorite Pancake Recipes
- Johnny cakes or hoe cakes
- Lemon ricotta pancakes
- Easy blueberry pancakes recipe
- Apple Pancakes
- Ginger Orange Pancakes
- French Toast Pancakes
Brown Sugar Pancakes with Bacon Maple Butter
Ingredients
For the Pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons brown sugar
- 3 large eggs
- 1¼ cups sour cream or greek yogurt
- 1/2 cup milk
- 6 tablespoons melted salted butter
- 1 tablespoon vanilla extract
For the Bacon Maple Butter:
- 6 tablespoons butter
- 1/3 cup pure maple syrup
- 3 slices of fried/baked crisp bacon cut into small bits
Instructions
For the Pancakes:
- Whisk together flour, baking powder, and brown sugar into a large bowl.
- In another bowl, whisk together eggs, sour cream or greek yogurt, milk, melted butter, and vanilla extract until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined so don’t overmix. Leave the lumps there. No need for a smooth batter.
- Heat a griddle or non stick skillet over medium heat and melt extra butter.
- Pour about 1/4 of a cup of batter onto the griddle surface in a circular pattern and allow to sit until bubbles form and the bottom is golden brown and crisp.
- Flip over the pancake and cook until golden brown and crisp on the other side.
- Remove the pancake and place in a warm oven (about 225 degrees) and repeat the process until all pancakes are done.
For the Bacon Maple Butter:
- Add butter and maple syrup to a microwave safe container and melt together.
- Add some of the bacon bits to the syrup and leave the rest for garnish.
- Add pancakes to your plate and add bacon bits to the top pancake in your stack. Pour syrup mixture over pancakes and enjoy.
Monica W. says
These look delicious. Can you use buttermilk instead of the sour cream or yogurt ?
Grandbaby Cakes says
I have not tried making this recipe with buttermilk, but I don’t see why not!
Jennifer says
These were hands down the best pancakes I have ever had, no joke. They’re fluffy and melted in my mouth . This will be my go to pancake recipe from now on and I will definitely be sharing it with friends and family.
Grandbaby Cakes says
Yay! Thanks so much, boo!
Sarah says
DELISH!!!! There is a little more to this recipe than regular pancakes and its worth it! The batter is thick… I used a scooper to put on the griddle, but they come out lighter than they look. The syrup with the butter melted in is worth the extra step as well! Serve with fresh fruit & berries and they are a perfect breakfast/brunch/lunch/dinner meal!
Grandbaby Cakes says
Thank you, doll!
Carol Anne says
A lot of people have the idea that pancakes are something that requires more fuss than they want to deal with. Oh, and there are recipes out there that do make them more complicated than they have to be! This is not one of those.
You have nailed a perfect pancake with a little bit of a twist with that brown sugar.
I just love this recipe.
I skip the bacon and just go for a bit of delicious maple syrup to pair up accent the brown sugar and this pancake is the best you will find anywhere.
Grandbaby Cakes says
Thank you so much for the kind words, Carol! So glad you like the pancakes!
Carrie says
Normally u can make waffles with pancake mix..can u use this for waffles? I luv them as pancakes they are the best I’ve ever had so I really wanna turn them into waffles
Jocelyn (Grandbaby Cakes) says
Yes you can but it won’t be as rich as a traditional waffle mix.
Cera says
Due to coronavirus ( stuck in the house) I decided to fix these pancakes for breakfast….wow! They are delicious!!! My family & I love them & we’re going to make them again in the morning lol…Thank u again for a really good recipe, I’ve try several of your cakes, WE LOVE those too
Andrea says
Excellent pancakes! I followed it verbatim. You have nailed a delicious Southern pancake and syrup recipe, and my Southern family thanks you. We love them! Thanks so much! God bless you and your loved ones
Jocelyn (Grandbaby Cakes) says
Fantastic! I’m so glad you enjoyed them.
Lisa says
This recipe was fantastic! Thanks for sharing!!
Mark says
Did the buttermilk get swapped out with yogurt/sour cream? Made these before and making these this weekend and just wanted to make sure I wasn’t imagining things.