If you have followed me for any length of time you probably know about my love of breakfast for dinner. I don’t care for breakfast foods for breakfast, brunch maybe, but the smell of cooking bacon or sausage in the morning turns my stomach. But, breakfast for dinner is everything! Simple to make, delicious, hearty, AND filling! Yum!
Verdict: These brown sugar pancakes are a super hit in our house. They have lots of flavor even before adding butter and maple syrup. They are fluffy (don’t over mix the batter!!!) and delicious. When all four of agree on something it means it has to hit all the high notes.
We serve this with bacon and fruit salad to complete the meal.
Brown Sugar Pancakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 6 tablespoons brown sugar
- 3 large eggs
- 1¼ cups sour cream
- 1/2 cup whole milk
- 6 tablespoons melted salted butter
- 1 tablespoon vanilla extract..
- Whisk together flour, baking powder, and brown sugar in a bowl.
- In another bowl, beat together eggs, sour cream, milk, butter, and vanilla extract until combined.
- Slowly whisk the wet mixture into the dry mixture just until combined. Mix until just blended. Be careful not to over mix.
- Heat a griddle or non stick skillet over medium heat and melt extra butter on the griddle.
- Pour about 1/4 of a cup of batter onto the pan. Allow bubbles form on top before flipping.
- Cook until golden brown and crisp on both sides.
- Remove the pancake and place in a warm oven, 170 to 200 degrees. Repeat cooking until all pancakes are cooked. Serve hot with butter and syrup as desired.