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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.

Brown butter pancakes stacked with a pat of butter and poured syrup.

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.

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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!


It's important to add the flour slowly to the mixture and to use a spoon to mix the ingredients.  If you use an electric mixer to mix the batter too quickly, your pancakes will come out flat and they won't be airy.

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.

Brown butter pancakes without syrup and with a pat of butter.

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.

Brown butter pancakes with butter and syrup.  Raspberries and blueberries on the side.


Apple Spice Cupcakes with Brown Butter Cream Cheese Frosting

Sour Cream Coffee Cake

Jumbo Blueberry Muffins

📖 Recipe

Yield: 10 pancakes

Brown Butter Pancakes

A large stack of brown butter pancakes with syrup poured over the top of a pat of butter.

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

Prep Time 5 minutes
Cook Time 15 minutes
Browned Butter Time 7 minutes
Total Time 27 minutes


  • 4 tablespoon butter, browned (see recipe)
  • ⅓ cup granulated sugar
  • 1 egg
  • 2 teaspoon vanilla
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 cups flour


To Brown Butter

  1. Brown the butter by melting it in a small skillet over low heat.
  2. Gradually bring heat up to a medium-low and stir frequently.
  3. The butter will start to look frothy and small bits of brown will start to form.
  4. 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 into the pancake mix.

To Make Pancakes

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

Nutrition Information:



Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Monday 23rd of December 2019

If I’m not mistaken, the ingredients list 1 egg, but the directions never say anything about the egg.


Tuesday 24th of December 2019

There is an egg! I just added it in the directions.

Cathleen @ A Taste of Madness

Thursday 24th of January 2019

I remember when I used to brown butter EVERYTHING! But I have never done pancakes. This looks so tasty ?


Tuesday 22nd of January 2019

Ooooo this recipe resonates with me! I love brown butter, it just elevates every recipe and takes so little effort once you master it. I bet these pancakes taste lovely - I love having breakfast for dinner sometimes, you definitely have inspired an evening meal for this week!

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