Meet the ultimate brunch duo: fluffy pancakes fit for a queen, crowned with whipped brown butter! 👑🥞 As the self-proclaimed brown butter royalty, I knew adding this rich, nutty delight to both the batter and topping was a no-brainer. It took these pancakes from ordinary to extraordinary, each bite a taste of perfection. My boyfriend’s request for this brunch masterpiece was a stroke of genius. After a fun trip to the farmers market for fresh ingredients, we cooked up a storm. Paired with eggs, bacon, and fresh fruit, these pancakes are a brunch dream come true!
Ingredients:
Unsalted Butter: Butter adds richness and flavor to the pancakes while allowing control over the dish’s salt content. Browning the butter enhances its nutty flavor, adding depth to the pancakes.
Egg: Eggs act as a binding agent, helping to hold the pancake batter together, while also adding moisture and richness.
Whole Milk: Adding moisture and richness, whole milk contributes to a tender texture and creates a creamy consistency in the batter.
Sugar: Balancing flavors with sweetness, sugar also aids in browning the pancakes, adding a caramelized flavor.
Salt: Enhancing flavors and balancing sweetness, salt activates baking powder, aiding in the leavening process.
Baking Powder: Acting as a leavening agent, baking powder helps the pancakes rise and become fluffy by reacting with acidic components like browned butter.
Flour: Providing structure and texture, all-purpose flour is chosen for its versatility and ability to create a tender crumb.
What is Brown Butter?
Brown butter, or beurre noisette in French, is butter that has been melted and cooked until the milk solids turn brown. This process gives the butter a nutty flavor and aroma, adding depth and richness to dishes.
Best Brown Butter Pancake Recipe
Ingredients
- ½ cup unsalted butter
- 1 egg
- 1 ¼ cup whole milk
- 1 tbsp sugar
- 1 ½ tsp salt
- 2 ½ tsp baking powder
- 1 ½ cup all-purpose flour
- Maple syrup for serving
Instructions
- Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and emits a nutty aroma. Remove from heat and separate 3 tablespoons in one bowl & transfer the additional browned butter into the freezer (this will become our whipped brown butter).
- In a medium saucepan, melt the unsalted butter over medium heat.
- Continue cooking, stirring frequently, until the butter turns golden brown and emits a nutty aroma.
- Remove from heat and separate 3 tablespoons in one bowl & transfer the additional browned butter into the freezer (this will become our whipped brown butter).
- Prepare the Pancake Batter: In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Create a well in the center and add the egg, whole milk, and 3 tablespoons of the browned butter. Gently mix until just combined. Do not overmix. Let the batter sit for 5 minutes.
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
- Create a well in the center and add the egg, whole milk, and 3 tablespoons of the browned butter.
- Gently mix until just combined. Do not overmix. Let the batter sit for 5 minutes.
- Cook the Pancakes: Heat a skillet or griddle over medium heat and add a little butter or oil. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook for about 2 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
- Heat a skillet or griddle over medium heat and add a little butter or oil.
- Scoop 1/4 cup of batter onto the skillet for each pancake.
- Cook for about 2 minutes, or until bubbles form on the surface.
- Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter.
- Make the Whipped Brown Butter: After the remaining brown butter has solidified in the freezer for about 10 minutes, transfer it to a bowl. Using a stand mixer or hand mixer on medium-high speed, whip the brown butter until light and fluffy.
- After the remaining brown butter has solidified in the freezer for about 10 minutes, transfer it to a bowl.
- Using a stand mixer or hand mixer on medium-high speed, whip the brown butter until light and fluffy.
- Serve: Top each pancake with a dollop of whipped brown butter and maple syrup.
- Top each pancake with a dollop of whipped brown butter and maple syrup.
Video
Nutrition
Storage Instructions
- Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, simply place the pancakes in a microwave-safe dish and heat in the microwave for 30-60 seconds, or until heated through. Alternatively, you can reheat them in a skillet over medium heat for 1-2 minutes per side.
Conclusion
These Fluffy Brown Butter Pancakes with Whipped Brown Butter are the perfect treat for a special breakfast or brunch. The brown butter adds a depth of flavor that regular pancakes just can’t match, and the whipped brown butter topping takes them over the top. Treat yourself and your loved ones to a batch this weekend – you won’t regret it!
Make these Fluffy Brown Butter Pancakes with Whipped Brown Butter for your next weekend brunch and prepare to be amazed! Don’t forget to share your pancake perfection on Instagram @munchiesbymallory and tag your creations with #munchiesbymallory. Enjoy!
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