Brown Sugar Pancakes Recipe

I made Brown Sugar Pancakes with bacon maple butter that wrecked my morning expectations and now I refuse to eat plain pancakes again.

I’m obsessed with Brown Sugar Pancakes because they hit that sweet and salty spot I can’t quit. I love how the batter sings of packed light brown sugar and how the bacon maple butter turns every bite into a messy, glorious mouthful.

And I’ll say it: they beat diner stacks for me on a slow Saturday morning. Not about nostalgia.

It’s about molten butter, sticky maple, flakes of salty bacon, and the way syrup clings like it knows what it’s doing. Purely a Breakfast Brunch Recipes flex.

I want them now. Right this second.

Can you blame me? Honestly.

Really.

Ingredients

• All purpose flour: the pancake backbone, gives structure and a soft, pillowy chew.
• Light brown sugar: adds warm molasses sweetness and a touch of caramel notes.
• Baking powder: makes them fluffy and tall, airy pockets you’ll love.
• Baking soda: reacts with buttermilk, makes edges a little crispier.
• Fine salt: balances sweetness, brings out the buttery notes.
• Buttermilk (or milk+vinegar): tangy moisture, keeps pancakes tender and not gluey.
• Large egg: binds everything together and gives a rich, golden color.
• Melted unsalted butter: adds buttery richness without making batter greasy.
• Vanilla extract: gives warm aroma and a familiar, sweet background note.
• Neutral oil or extra butter: prevents sticking and gives a nicely browned exterior.
• Thick cut bacon: smoky, salty crunch and a protein hit on the side.
• Unsalted butter (soft): base for maple bacon butter, creamy and spreadable.
• Pure maple syrup: deep sweetness that pairs perfectly with salty bacon.
• Packed brown sugar (for butter): adds chew and extra molasses depth.
• Pinch of flaky salt: bright little crunches of salty goodness on top.
• Extra flaky salt: finish bite, makes each bite pop.
• Plus bacon bits: basically crunchy, salty confetti for your pancakes.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1/4 cup packed light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk (or 1 1/4 cups milk + 1 tablespoon vinegar if you dont have buttermilk)
• 1 large egg, room temp
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons neutral oil or extra butter for the griddle
• 6 to 8 slices thick cut bacon (for the bacon maple butter and topping)
• 1/2 cup unsalted butter, softened (for the maple bacon butter)
• 2 tablespoons pure maple syrup
• 1 tablespoon packed brown sugar (for the maple butter)
• Pinch of flaky salt, plus extra for finishing

How to Make this

1. Cook the bacon: put 6 to 8 thick slices in a cold skillet, turn heat to medium and cook until crisp, flipping as needed, then drain on paper towels and reserve about 2 tablespoons of the bacon fat if you want extra flavor; cool and chop half the bacon for the butter, reserve the rest for topping.

2. Make the maple bacon butter: in a small bowl mash 1/2 cup softened unsalted butter with 2 tablespoons pure maple syrup, 1 tablespoon packed brown sugar, the chopped bacon and a pinch of flaky salt; taste and adjust maple or salt, then wrap and chill briefly so it firms up a bit.

3. Whisk dry ingredients: in a bowl combine 1 1/2 cups all purpose flour, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; stir so the powders are evenly distributed.

4. Mix wet ingredients: in another bowl whisk 1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon vinegar, let sit 5 minutes), 1 large room temp egg, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla until smooth.

5. Combine: pour the wet into the dry and gently fold with a rubber spatula until just combined; a few small lumps are fine, do not overmix or pancakes get tough. Let the batter rest 5 minutes to hydrate the flour and activate the baking powder.

6. Heat the griddle: warm a griddle or large nonstick skillet over medium-low to medium and brush with 1 to 2 tablespoons neutral oil or a little extra butter or reserved bacon fat; you want it hot enough that a drop of batter sizzles but not so hot it burns.

7. Cook pancakes: ladle about 1/4 to 1/3 cup batter per pancake onto the griddle, give them space. Cook until bubbles form and edges look set, 2 to 3 minutes, then flip and cook the other side until golden, another 1 to 2 minutes. Adjust heat if they brown too fast.

8. Keep warm and repeat: transfer finished pancakes to a plate and tent with foil or keep in a low oven while you finish the batch. Add more oil to the griddle as needed.

9. Serve: stack pancakes, top with a generous dollop of the maple bacon butter so it melts into the hot pancakes, scatter the reserved crispy bacon over the top and finish with a little extra flaky salt. More maple syrup if you want it sweeter.

Equipment Needed

1. Large nonstick skillet or electric griddle
2. Mixing bowls (one for dry, one for wet)
3. Whisk
4. Rubber spatula
5. Measuring cups and spoons
6. 1/4 cup ladle or small measuring cup for portioning batter
7. Tongs or turner for flipping pancakes and handling bacon
8. Cutting board and knife (to chop bacon)
9. Plate and paper towels (for draining bacon)

FAQ

Brown Sugar Pancakes Recipe Substitutions and Variations

• All purpose flour: swap for 1 1/2 cups whole wheat pastry flour for a nuttier flavor and similar texture, or use 1 1/2 cups gluten free 1:1 baking flour if you need GF. With whole wheat pastry you might want to add 1 to 2 tablespoons extra milk if batter seems stiff.
• Light brown sugar: replace with equal parts dark brown sugar for deeper molasses notes, or use coconut sugar 1:1 for a less sweet, caramel like edge. If using granulated sugar, add 1 tablespoon molasses to mimic brown sugar.
• Buttermilk: if you dont have it use 1 1/4 cups milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. Or use plain yogurt or kefir thinned with a little milk to 1 1/4 cup total.
• Bacon (for maple bacon butter/topping): sub turkey bacon or maple ham for lower fat, or skip meat and use toasted pecans or walnuts tossed in maple syrup for a crunchy, smoky sweet topping. If you use nuts, toast them lightly so they crisp up.

Pro Tips

1) Measure the flour right. Spoon it into the cup and level it off with the back of a knife instead of scooping. Too much flour = dense, chalky pancakes. Also don’t pack the brown sugar when you measure it or the batter gets heavier than you want.

2) Rest the batter 5 minutes, seriously. That little wait lets the flour hydrate and the baking powder get going so the pancakes rise better. If it sits longer it’s fine, just give it a quick stir before cooking.

3) Use the bacon fat. A teaspoon or two wiped on the pan with a paper towel adds smoky flavor and helps get a nicely browned crust. But keep the heat medium-low so the outsides don’t burn before the centers cook.

4) Chill the maple bacon butter briefly so it firms up. If it’s too soft it just melts away and you lose the texture. Slice or scoop it cold onto the stack so you get slow melting ribbons of butter and bacon in each bite.

Brown Sugar Pancakes Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made Brown Sugar Pancakes with bacon maple butter that wrecked my morning expectations and now I refuse to eat plain pancakes again.

Pin

Servings

4

servings

Calories

895

kcal

Equipment: 1. Large nonstick skillet or electric griddle
2. Mixing bowls (one for dry, one for wet)
3. Whisk
4. Rubber spatula
5. Measuring cups and spoons
6. 1/4 cup ladle or small measuring cup for portioning batter
7. Tongs or turner for flipping pancakes and handling bacon
8. Cutting board and knife (to chop bacon)
9. Plate and paper towels (for draining bacon)

Ingredients

• 1 1/2 cups all purpose flour

• 1/4 cup packed light brown sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 1/4 cups buttermilk (or 1 1/4 cups milk + 1 tablespoon vinegar if you dont have buttermilk)

• 1 large egg, room temp

• 3 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons neutral oil or extra butter for the griddle

• 6 to 8 slices thick cut bacon (for the bacon maple butter and topping)

• 1/2 cup unsalted butter, softened (for the maple bacon butter)

• 2 tablespoons pure maple syrup

• 1 tablespoon packed brown sugar (for the maple butter)

• Pinch of flaky salt, plus extra for finishing

Directions

• Cook the bacon: put 6 to 8 thick slices in a cold skillet, turn heat to medium and cook until crisp, flipping as needed, then drain on paper towels and reserve about 2 tablespoons of the bacon fat if you want extra flavor; cool and chop half the bacon for the butter, reserve the rest for topping.
• Make the maple bacon butter: in a small bowl mash 1/2 cup softened unsalted butter with 2 tablespoons pure maple syrup, 1 tablespoon packed brown sugar, the chopped bacon and a pinch of flaky salt; taste and adjust maple or salt, then wrap and chill briefly so it firms up a bit.
• Whisk dry ingredients: in a bowl combine 1 1/2 cups all purpose flour, 1/4 cup packed light brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt; stir so the powders are evenly distributed.
• Mix wet ingredients: in another bowl whisk 1 1/4 cups buttermilk (or 1 1/4 cups milk plus 1 tablespoon vinegar, let sit 5 minutes), 1 large room temp egg, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla until smooth.
• Combine: pour the wet into the dry and gently fold with a rubber spatula until just combined; a few small lumps are fine, do not overmix or pancakes get tough. Let the batter rest 5 minutes to hydrate the flour and activate the baking powder.
• Heat the griddle: warm a griddle or large nonstick skillet over medium-low to medium and brush with 1 to 2 tablespoons neutral oil or a little extra butter or reserved bacon fat; you want it hot enough that a drop of batter sizzles but not so hot it burns.
• Cook pancakes: ladle about 1/4 to 1/3 cup batter per pancake onto the griddle, give them space. Cook until bubbles form and edges look set, 2 to 3 minutes, then flip and cook the other side until golden, another 1 to 2 minutes. Adjust heat if they brown too fast.
• Keep warm and repeat: transfer finished pancakes to a plate and tent with foil or keep in a low oven while you finish the batch. Add more oil to the griddle as needed.
• Serve: stack pancakes, top with a generous dollop of the maple bacon butter so it melts into the hot pancakes, scatter the reserved crispy bacon over the top and finish with a little extra flaky salt. More maple syrup if you want it sweeter.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 244g
• Total number of serves: 4
• Calories: 895kcal
• Fat: 62g
• Saturated Fat: 29g
• Trans Fat: 1g
• Polyunsaturated: 2g
• Monounsaturated: 17.5g
• Cholesterol: 192mg
• Sodium: 938mg
• Potassium: 430mg
• Carbohydrates: 63.6g
• Fiber: 1.5g
• Sugar: 26g
• Protein: 25g
• Vitamin A: 2000IU
• Vitamin C: 0mg
• Calcium: 105mg
• Iron: 1.1mg