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.
Servings: 10 pancakes
Calories: 185kcal
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
Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 242mg | Fiber: 1g | Sugar: 9g
