01
Maple Syrup
10.0best for pancakes3/4 cup : 1 cup
Use 3/4 cup maple syrup and reduce other liquid by 3 tbsp; adds distinct maple flavor to baked goods
10.0
brown sugars substitute
in pancakes.
Brown Sugar in pancake batter adds warm, caramel notes and helps the cakes brown beautifully on the griddle surface.
top substitutes
02
Honey
10.0best for pancakes3/4 cup : 1 cup
Use 3/4 cup honey and reduce other liquid by 3 tbsp; lower oven temp 25°F to prevent over-browning
10.0
03
Cane Syrup
10.0best for pancakes3/4 cup : 1 cup
Use 3/4 cup and reduce liquid by 1/4 cup; rich caramel notes close to brown sugar
10.0
show 8 more substitutes
04
Molasses
8.01 cup : 1 1/2 cup
Dissolve in small amount of water
8.0
05
Turbinado Sugar
7.51 cup : 1 cup
Large crystals won't dissolve as fast; 1:1 by weight, grind finer for cookies and cakes
7.5
06
Maple Sugars
7.51 cup : 1 cup
Granulated maple sugar; 1:1 swap with maple flavor, works in cookies and oatmeal
7.5
07
Fruit Syrup
7.53/4 cup : 1 cup
Use 3/4 cup and reduce other liquid; adds fruity sweetness, best in glazes and sauces
7.5
08
Dates
7.51/2 cup : 1 cup
Blend 1 cup pitted dates with 1/4 cup water for paste; use 1/2 cup per 1 cup brown sugar
7.5
09
Granulated Sugars
5.01 cup : 2 1/4 cup
1:1 swap but loses molasses moisture and caramel flavor; add 1 tbsp molasses per cup for brown sugar taste
5.0
10
Cinnamon
5.01 tsp : 1 tsp
Sweet warm spice, no sugar content; use 1/2 tsp per cup sugar to deepen flavor, not replace sweetness
5.0
11
Powdered Sugars
2.51 cup : 1 cup
Add 1 tbsp molasses per cup powdered sugar to mimic brown sugar color and flavor
2.5