Brown Butter Buttermilk Pancakes
Brown Butter Buttermilk Pancake Perfection
This isn’t your average pancake recipe. We’ve taken the classic fluffy buttermilk pancake from Martha Stewart and given it a twist with brown sugar as well as a secret weapon: rich, nutty brown butter. The brown butter infuses every bite with a deep, toasted, caramel-like flavor that is simply divine. It adds an incredible depth and warmth that makes these pancakes irresistible and truly unforgettable. Paired with the tang of buttermilk, you get a pancake that is perfectly moist, tender, and impossibly fluffy.
Whether you’re making them for a special Sunday brunch or just want to treat yourself on a Tuesday, these pancakes are a game-changer. They’re easy to make, but the results taste like they came from your favorite fancy brunch spot.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
Ingredients
Pancakes
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp brown sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 Tbsp browned butter, melted, plus some for griddle
- 5 slices crumbled bacon (optional)
Bacon Maple Butter Syrup
- 6 Tbsp butter
- 1/3 cup maple syrup
- part of the above mentioned crumbled bacon
Instructions
Part 1: The Pancakes
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Make the Brown Butter: Melt the 4 tablespoons of butter in a small saucepan over medium heat. Watch it closely as it will melt, foam, and then the milk solids will turn a nutty, golden-brown color. Stir constantly to prevent burning. Remove from heat and set aside to cool slightly.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
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Combine Wet Ingredients: In a separate small bowl, lightly whisk the eggs, then add the buttermilk and the cooled brown butter. Whisk to combine.
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Mix Batter: Pour the wet ingredient mixture into the dry ingredients. Whisk just until they are combined. Do not overmix; the batter should have small to medium lumps.
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Cook Pancakes: Lightly grease your griddle and heat it to medium. Pour about 1/3 cup of batter per pancake onto the griddle, making sure to leave enough space between them.
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Flip & Finish: Cook for 2-3 minutes, or until you see bubbles forming on the top and the bottom is golden brown. Flip the pancakes and cook for about 1 more minute on the second side, or until cooked through. Repeat with the remaining batter.
Part 2: The Syrup
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Prepare Syrup: In a small saucepan, combine the butter and maple syrup. Heat until the butter is melted and the mixture is well combined.
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Add Garnish: Stir some of the bacon bits into the warm syrup.
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Serve: Pour the warm syrup over the hot pancakes, and garnish with the remaining bacon bits before serving. Enjoy!
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Notes
- You can use this same recipe minus the bacon syrup and use melted butter in the pancake recipe (not browned) for traditional buttermilk pancakes as well.
Keywords: Main Dish, Breakfast, Pancakes, Buttermilk, Browned Butter, Maple Bacon Syrup
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