I can’t believe the idea of brown butter pancakes never occurred to me until this morning. Hello – brown butter anything is my favorite. Not to mention I’m obsessed with pancakes of any flavor.
I browsed the internet and found a few recipes for Brown Butter Pancakes and then kind of went off and did my own thing. I added vanilla extract to the batter, which I wouldn’t do again. I’d rather not have the brown butter taste disguised by a more powerful flavor.
- 2 to 2 1/4 c. flour
- 2 T. brown sugar
- 2 T. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 c. milk or buttermilk
- 8 T. butter
- 1/3 c. sour cream
- 3 eggs
- Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Set aside.
- In another bowl whisk together the eggs, milk and sour cream. Melt the butter in a saucepan over medium low heat. Once melted, allow the butter to cook until it turns a golden brown color, adjusting the temperature as necessary to prevent it from burning. Remove from heat, allow to cool for a bit and add to the buttermilk mixture. Add the flour mixture and whisk until combined and lump-free. If the batter is too thick for your liking, thin it down a bit by adding more milk. Let the batter rest for at least 30 minutes.
- Heat a nonstick skillet over medium heat. (I use a cast iron skillet.) Add one tablespoon of butter, vegetable oil or vegetable shortening and swirl to coat the bottom of the pan. Add approximately 1/3 cup of batter to the skillet to form one pancake. Wait till you see bubbles on the surface of the pancake and the edges look dry, then flip over and continue to cook for one more minute. Repeat with the rest of the batter.
- Keep under a towel to stay warm until serving.
- Top with additional brown butter and your favorite flavor syrup.