Fluffy Brown Sugar Pancakes

Happy February! This month makes me happy because a; we are closer to Spring(!) and b; we are sure to have lots of snow days!
A snow day morning calls for two (nonnegotiable) things: a late wakeup. And pancakes. Yes, pancakes! The breakfast of champions when made right, and rest assured: these are.
This recipe is full of ingredients that ensure perfect results: buttermilk, for fluffy, airy and light-as-anything pancakes, where others are dense and flat. Vanilla, cinnamon and nutmeg, for an extra hit of flavor that surpasses anything from a mix, and my favorite addition: brown sugar, which caramelizes and yields tiny crunchy bits of sugar in every pancake.
These are my hands down favorite pancakes, and take well to any additions- blackberries would be absolutely lovely here, as would chocolate chips (add a tablespoon of peanut butter!) blueberries, rapsberries, or tiny chunks of fresh peach. The possibilities are endless, and can compel even a non-breakfast eater into joining you at your maple syrup laden feast. What are you waiting for? Get that pan heating!

fluffy brown sugar pancakes

Yield: 12-14 pancakes (2 stacks!)

Why I love this recipe: the buttermilk makes these pancakes uber light and supremely fluffy, and the cinnamon and nutmeg, combined with the brown sugar, gives these pancakes a faintly cinnamon-bun-esque flavor and delicious, crispy bits of caramelized sugar. These pancakes are also a perfect base for any add-ins.

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 tablespoon sugar
  • 2 eggs
  • 2 cups buttermilk
  • a few gratings fresh nutmeg
  • a few gratings fresh cinnamon
  • 2 teaspoons vanilla extract
  • 2 tablespoons melted butter + plus butter for pan
  • maple syrup
  • 3 tablespoons dark brown sugar
  1. Put a nonstick or cast iron pan on the stove over medium heat.
  2. In a small bowl, mix the flour, baking powder, salt and granulated sugar together and grate nutmeg and cinnamon in.
  3. In a large bowl, beat the eggs in with the milk. Add the vanilla extract and the melted butter then whisk some more.
  4. Add the dry ingredients into the wet ingredients in thirds and whisk. Make sure to get all the lumps out of the batter.
  5. When you are done whisking the batter, crumble brown sugar on top and barely mix it in.
  6. Cook the pancakes in batches: scoop the batter onto the pan with an ice cream ladle to form nice, round circles.
  7. Flip the pancakes when they are ready (bubbles form on the raw side) and cook them until they are ready.
  8. Serve hot with maple syrup and more butter on the side.

fluffy brown sugar pancakes

fluffy brown sugar pancakes

10 responses to “Fluffy Brown Sugar Pancakes”

  1. the snowstorm did not make it down to my area, much to my disappointment.
    however, i wouldn’t wait for a snow day to make something like this, a regular weekend morning would suffice.

    • Thanks so much! Yes, these are the pancakes I was telling you about! They’re like the holy grail of my pancake world. Although I definitely want to try your Korean version at one point!

  2. Happy February Chaya! These look so amazing, I am so hungry right now! Brown sugar is such a good call. Just that small change will totally make them taste that much more buttery and rich. I totally wouldn’t have thought about it…great idea! 🙂

    • These pancakes are literally perfection. (I probably say that about too many things, but it’s my prerogative as a food blogger, isn’t it?!)
      Next time I want to make these with a blackberry-maple-bourbon syrup. I can’t wait for blackberries to be in season again, if only for that! Happy February!

      • Hey if they are, they are…and I totally believe you! I’m not even kidding…the photo is making me want to go to the market for buttermilk right now….ahhh! You do this to me every time Chaya! And I love blackberries too…:)

        • We love so many of the same things, I’m so glad to have such an amazing and talented blogger friend! Sending you virtual pancakes ❤️

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