Brown Sugar Pancakes are soft, fluffy and cook perfectly every time.
There once was a time when I pancakes scared me. I mean I wasn’t scared OF them…but I was scared to MAKE them. It wasn’t some overly dramatic phobia…it was just that…well…every time I tried I epically failed.
Dang pancakes, with all their simplicity…I just couldn’t get the hang of it! I either uncooked and flipped too early, resulting in splattered batter errwherrr. OR I overcooked, burned and tried to disguise said burn with an unhealthy waterfall of maple syrup, fooling no one.
It was just one of those foods that I just preferred to leave up to the profesh staff at my local ihop. or is it iHop? APPLE YOU’RE RUINING MY LIFE!
Anywhooooo. Since I am not a quitter…except when it comes to diet and exercise…I grabbed a fun spatula and got back on the horse. Also, let’s just say that buying a fun spatula sometimes is all the incentive one needs. That and the promise of sugary carbs at the finish line.
ps- I know that’s “supposedly” an Omelet spatula, but let’s all move on.
Not only have I mastered the pancake…I am inclined to say I am victorious in the pancake game.
Using brown sugar makes the whole situation a little more pulled together. Like all along the pancake was just crying for brown sugar and no one listened.
I listened. I heard.
The batter is remarkably simple. No Bisquick is ever necessary. Please, let’s all say it together.
Also, the trick to pancakes for me is low and slow. Actually medium-low and slow-ish.
Oh, and butter. Isn’t that always the answer?
Just melt a little salted butter on your griddle over, say it with me, “MEDIUM LOW” and then scoop some batter onto the hot griddle. If things are browning to fast reduce the heat. Too low is better than too hot.
What you will have is a gorgeous stack of brown sugary goodness.
That you should definitely top with a little extra butter…
And a healthy drizzle of real maple syrup.
Or an unhealthy drizzle. No judgy.
- 2 cups all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons dark brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ cups milk
- 5 tablespoons butter, melted
- butter for frying
- In a large bowl whisk the flour, baking powder, salt and brown sugar together.
- In separate bowl whisk the eggs, vanilla and milk together.
- Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out ½ cup of pancake batter onto the hot griddle.
- Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
- Serve warm.