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.