Brown Butter Pancakes

These Brown Butter Pancakes have the delicious flavor of browned butter.  This recipe uses a simple pancake batter with the addition of browned butter.

The secret to these pancakes is the brown butter. The butter is melted and sauteed until it turns golden brown, creating a nutty and caramelized flavor that adds a depth of richness to these tender pancakes. The brown butter is then mixed into the pancake batter, giving the pancakes a more intense delicious taste.

Check out this Cherry Coffee Cake, it's a delicious and fruity breakfast option that also works great as a snack!

This Dutch baby recipe is another delicious recipe perfect to serve with maple syrup.

This Homemade Pancake Syrup is a quick and simple syrup that is made with simple ingredients and it makes a delicious topping to your breakfast.

For thinner pancakes, these crepe style pancakes are great when you want to add some filling to to your pancakes.

To make breakfast even easier, this Overnight Egg Casserole recipe helps get breakfast on the table quicker by prepping the day before.

How to Make the Perfect Pancakes

You start making these pancakes by browning the butter for the recipe.  By doing this first, you ensure that you won't be rushing the butter to cool down.  The trick to making browned butter is to approach it slowly - it should only take about 7 minutes to get the browned bits to start forming.  After the browned bits are formed, it goes rather quickly.  It's important to have a heatproof bowl readily available to remove it from the hot skillet.  If you don't remove it quickly, it will burn.  Have the heatproof bowl on standby!

To make these pancakes I used my griddle because it is so much faster than making one pancake at a time on a non-stick skillet.  Either way is fine but my family gets impatient when they know I'm making pancakes for breakfast or for dinner so using a griddle definitely makes the process much speedier!

I used a ¼ measuring cup to make these pancakes and I was able to get 10 nice-sized pancakes out of it.  You can easily double this recipe, too!

In addition to making the perfect pancakes, you can learn how to make Perfect French Toast, crispy and crunchy on the outside and soft on the inside.

RELATED:  Brown Butter Sugar Cookies

Brown Butter Pancakes Variations

This recipe for brown butter pancakes can be made without browning the butter and they'd still taste great!  Going a little further with these pancakes and making them with brown butter kicks the flavors up a notch and gives the pancakes a nutty and more intense flavor than regular butter.

You can add chopped pecans or walnuts to your pancake batter or you can add them as a topping to give these tender pancakes to add a crunchy texture.

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📖 Recipe

Brown Butter Pancakes

Dana

These Brown Butter Pancakes have the delicious flavor of browned butter.  This recipe uses a simple pancake batter with the addition of browned butter.

4.78 from 22 votes

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Browned Butter Time 7 minutes mins

Total Time 27 minutes mins

Course Breakfast

Cuisine American

Servings 10 pancakes

Calories 185 kcal

Ingredients

  

1x2x3x

• ▢ 4 tablespoons butter - browned (see recipe)
• ▢ ⅓ cup granulated sugar
• ▢ 1 egg
• ▢ 2 teaspoons vanilla extract
• ▢ ¼ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 ½ cups milk
• ▢ 2 cups all purpose flour

Instructions

To Brown Butter

• Brown the butter by melting it in a small skillet over low heat.
• Gradually bring heat up to medium-low and stir frequently.
• The butter will start to look frothy and small bits of brown will start to form.
• Keep stirring until the butter has a nice caramel look to it, and immediately pour the butter into a heatproof bowl.  This is extremely important because it will burn if it sits in the skillet.  Allow the butter to cool down before adding it to the pancake mix.

To Make Pancakes

• Heat griddle or non-stick pan to medium heat and grease lightly.
• In a medium bowl, stir together the cooled-down butter and the sugar.
• Beat in the egg and mix in the vanilla extract.
• Add in the baking powder, baking soda, and salt.
• Using a spoon to stir, add in the milk and flour by adding half each at a time. 
• Make sure not to overbeat the mix; it will make the pancakes flat.
• The batter will be a bit lumpy, but it is fine - just make sure the ingredients are mixed in.
• Test the griddle or non-stick pan by spritzing water on it. If it sizzles, the pancakes are ready to be added.
• Add ¼ cup of batter to the griddle or pan and let it sit for about 1 minute.  Bubbles should form and pop.
• Flip pancakes and heat for another 30 seconds to 1 minute longer.
• Serve with maple syrup.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 242mg | Fiber: 1g | Sugar: 9g

Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.

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