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
Units
Scale
- 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
