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!
TIP
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.
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.
YOU MAY ALSO LIKE:
Apple Spice Cupcakes with Brown Butter Cream Cheese Frosting
📖 Recipe
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.
Ingredients
- 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 Information:
Yield:
10Serving Size:
1 gramsAmount Per Serving: Calories: 185Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 242mgCarbohydrates: 28gFiber: 1gSugar: 9gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Eva says
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!
Cathleen @ A Taste of Madness says
I remember when I used to brown butter EVERYTHING! But I have never done pancakes. This looks so tasty ?
Kristin says
If I’m not mistaken, the ingredients list 1 egg, but the directions never say anything about the egg.
Dana says
There is an egg! I just added it in the directions.