Browned Butter Buttermilk Pancakes
Nothing beats a sweet breakfast on a Sunday morning and these Browned Butter Buttermilk Pancakes will take that classic favorite to the next level. The fluffy texture mixed with the rich flavor from the browned butter pairs perfectly with light whipped cream, fresh berries, and sweet maple syrup.
Ingredients
Method
- In a small skillet over medium heat on the stove, brown the butter. When the butter is done, pour it into a heat-safe bowl and then set aside.
- In a medium mixing bowl, mix the wet ingredients together (not including the eggs!)
- In a separate small bowl, beat the two eggs and set aside
- In a large mixing bowl, whisk together all of the dry ingredients
- Combine the wet ingredients with the dry (not the eggs yet!) and whisk until just combined
- Next, gently fold in the beaten eggs until just incorporated
- Heat a skillet over medium heat on the stove. Add butter or non-stick spray and pour ½ cup of batter for each pancake. Flip the pancakes when they start to bubble at the top or until they're golden brown underneath
- Serve warm with whipped cream, chopped strawberries, and maple syrup!
Notes
- Beating the eggs in a separate bowl and then gently folding them into the batter at the very end is going to help the texture of your pancakes so much! This helps to create a fluffy pancake that rises nicely as it bakes in the skillet as opposed to flattening out too much.
- If you want to make your own whipped cream to add as a topping, all you do is pour some heavy cream into a stand mixer fitted with a whisk attachment and whip on high speed for a couple of minutes. Once stiff peaks form, you’re ready to go! You can also add a splash of vanilla extract for some more flavor.
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