Craving a diner style pancake stack but prefer to stay in your jammies and enjoy it from home?! Then these Brown Sugar Pancakes are just for you! Packed with flavor and lightly sweetened with brown sugar, they offer a subtle sweet treat to kick off your morning!
To say we love our breakfast baked goods in the Shaw Kitchen would be an understatement! These Brown Sugar Pancakes were created to satisfy Mr.CEO’s request for a diner stack, enjoy!
What You Need to Make this Recipe
- Feel free to swap in the type of wheat or white flour you have on hand. You can also make this with a gluten-free flour baking blend, but I have not tried it with almond flour.
- Use your preferred butter! We love the avocado oil butter sticks!
How to Make this Recipe
Steps 1 + 2: Start by mixing the dry ingredients together in a small bowl. Mix the wet ingredients in a large bowl, then slowly whisk the dry into the wet!
Steps 3 + 4: Melt a little less than a teaspoon of butter in a pan, then portion batter by the spoonful into the pan. Be sure to leave enough room so you can flip your pancakes! I like to use a 1/4-cup measuring cup to portion batter evenly. When batter bubbles, flip the pancake!
Steps 5 + 6: When pancakes are golden brown, remove from pan. Serve warm with desired toppings and repeat steps 3 and 4 until all batter is used.
I highly recommend these diner style Brown Sugar Pancakes being served with traditional butter and syrup with fresh fruit on the side!
- Make sure to get all the clumps out of the batter before cooking it! No one wants a clump of flour in their pancake lol!
- Same goes for the brown sugar. Make sure it is evenly distributed!
Other Pancake Recipes You May Enjoy
Brown Sugar Pancakes
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 2/3 cups milk
- 3 tbsp butter melted
- Mix flours, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
- Whisk the egg, brown sugar, vanilla, milk, and 2 tablespoons of melted butter in a large bowl, then slowly whisk in the flour mixture until uniformly combined.
- Heat a griddle or saute pan over medium-low heat. Add one teaspoon of butter to the pan.
- With a 2 oz ladle, spread pancake batter on griddle.
- Once bubbles form, flip pancake. Repeat with butter on the bottom of the pan and portioning batter in pan until all batter is used.
- Serve warm with desired toppings.
- Can be made dairy free by subbing almond, soy or coconut milk for skim milk.
- Store leftovers in an air tight container in the refrigerator for up to 5 days, or freeze for up to 3 months.