You had me at browned butter. When the smell of browned butter floats into my sons room on a Saturday morning, he knows it could only mean one thing – pancakes. My son, like many 8-year-olds, is a picky eater. So, when he requests pancakes on a Saturday morning, I am happy to oblige.
First, I make browned butter to add to the batter. It doesn’t take long for the 4 tablespoons of butter to melt, crackle, and pop before turning that golden brown color.
The unmistakable nutty brown butter smell quickly fills the air. It reminds me of the time I dunked Caribbean lobster into browned butter in Jamaica on my friend Marguerite’s bachelorette party. It transports me back to my Aunt and Uncle’s Cape Cod kitchen where pancakes were served with freshly picked blueberries. And, then it ferries me to the present. In my kitchen. Cooking for my two kids. A mundane task that I hope will be emblazoned in my memory for years to come and intertwined with the smell of browned butter.
This is my “everyday” pancake recipe. If I’m feeling fancy, I’ll substitute the vanilla extract for vanilla paste. This is also the pancake recipe I make for my goddaughters, Mahalia and Martha, and my friends’ children when they come to visit.
It is such a delight to see the kids lined up on our kitchen island stools with their pancakes, maple syrup, fruit, and whipped cream. After the plates are empty, the kids end up spinning around and around on our zero gravity kitchen stools. Not a care in the world but a belly full of browned butter pancakes.
Brown Butter Pancakes
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
These fluffy, everyday pancakes get an irresistible nutty richness from golden browned butter, making Saturday mornings extra special. A family favorite for kids and grown-ups alike, they’re perfect with maple syrup, fresh fruit, and whipped cream—and plenty of sweet memories around the kitchen table.
Ingredients
- 4 Tbs butter
- 2 eggs
- 3 Tbs sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- 2 cups flour
- 1 1/2 cup buttermilk
- 1/2 cup tonic water
Instructions
- In a large bowl, whisk the eggs. Add the buttermilk and tonic water.
- Add the sugar, salt, baking soda, baking powder, and vanilla extract. Whisk until combined. Let sit for 10 minutes.
- Meanwhile, in a saucepan, heat the butter over medium high heat until browned. This should only take a few minutes.
- Slowly, add the still warm browned butter in a steady stream, whisking continuously.
- Add the remainder of the flour and whisk to combine.
- In a saucepan, melt a small amount of butter and spoon some pancake batter onto the melted butter. Cook until you see small bubbles form and burst on the top surface of the pancake.
- Flip the pancake. Cook a minute or two on the other side. Serve warm with maple syrup.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
