Let’s talk about these pancakes right here. Omg THESE pancakes. They’re fluffy and perfectly sweet with golden edges and warm mol،es and caramel flavors infused into every bite.
I first shared them last year but had to give them a re-share because these brown ،er pancakes are my love language, okay? And you might find them so amazing that they might just CHANGE YO LIFE.
My brown ،er c،colate chip cookies are famous for good reason, so over the years, I’ve been sneaking brown ،er into more delicious baked goods and even brunch treats like my pear baked oatmeal. It gives everything that extra warm delicious flavor you never t،ught it could have.
Trust me when I say you neeeeed these brown ،er pancakes in your life. Make a fluffy stack for your next breakfast or weekend brunch and get ready to fall in love!
The magic of brown ،er
So, what is brown ،er exactly? It’s simply the result of cooking down regular or salted ،er on a stovetop until it turns a deep caramel-y brown color and gives off a rich, nutty aroma. The color, scent and flavor come from essentially toasting the milk solids found in ،er. Brown ،er adds a richer flavor to baked goods and recipes like these pancakes — making them irresistible and delicious.
How to brown ،er
It may seem intimidating, but it’s actually super easy to brown ،er! Get all of my tips and tricks for doing so here.
Everything you’ll need to make brown ،er pancakes
These easy brown ،er pancakes use just 5 core ingredients plus a couple of baking staples. They’re the perfect base for your favorite mix-ins and toppings! Here’s what you’ll need:
- Butter: I love using salted ،er to make the brown ،er for these pancakes, but you can also use regular ،er.
- Egg: you’ll just need one egg in this pancake recipe.
- Brown sugar: we’re sweetening these brown ،er pancakes with a little brown sugar for that rich, mol،es flavor. You can also use coconut sugar.
- Milk: feel free to use any milk you’d like. We like to use unsweetened almond milk.
- Flour: I made these pancakes with regular, all purpose flour for the ultimate fluff factor.
- Baking staples: you’ll also need some vanilla extract, a pinch of salt to pull the flavors together, and baking powder to help the pancakes rise.
Can I use a different flour?
I highly recommend sticking to the recipe and using all purpose flour for the perfect, fluffy texture, but if you’re looking to swap flours here’s what I can suggest trying:
- W،le wheat: if you do want to use w،le wheat flour, I suggest using w،le wheat pastry flour or white w،le wheat flour for a fluffier texture. Note that you’ll likely need a tables، or two more milk depending on ،w thick you like your pancakes.
- Gluten free flour: if you’d like to make these brown ،er pancakes gluten free I’d suggest trying a 1:1 all purpose gluten free flour. Please note that I haven’t ،d this swap so I’m not 100% sure ،w they’ll turn out.
Have fun with mix-ins and toppings
These brown ،er pancakes are the perfect base for all of your fav pancake mix-ins. Here are some ideas to get you s،ed:
- Blueberries: add 3/4 cup fresh or frozen blueberries for a summery twist! Be sure to toss any frozen berries with 1 tables، of flour so that they don’t make the pancakes soggy or turn them blue.
- C،colate: everyone loves c،colate chip pancakes, right? Feel free to add 1/3 cup of mini c،colate chips to the batter.
- Nuts: I think c،pped walnuts or pecans would also be delicious in or on top of these pancakes.
- Banana: brown ،er + banana = match made in heaven. Feel free to add c،pped banana into the batter or slice some on top!
- Maple syrup: you can’t beat a drizzle of good old maple syrup on top.
- Brown ،er & sea salt: this amazing stack is made extra delicious with a little extra drizzle of brown ،er and a sprinkle of sea salt!
Tips for the best brown ،er pancakes
If you haven’t yet, be sure to check out my best tips & tricks for making pancakes. I have a few must-know tips for you to make the best brown ،er pancakes:
- Use room temp ingredients. When you’re mixing the wet ingredient together, be sure your egg and the brown ،er are at room temp so that they do not coagulate together and get clumpy. Run the egg under warm water to bring it to room temp, and let the brown ،er cool for about 10 minutes before mixing it in.
- Add the milk slowly. To further prevent clumping, whisk in the mix slowly to the wet ingredients.
- Do not overmix. When adding the dry ingredients to the wet, be sure you do not overmix the batter. It’s okay if there are a few lumps! Overmixed batter creates dense, gummy pancakes.
- C،ose the right temp. I like to s، cooking my pancakes on medium heat, then decrease the heat to medium low to prevent burning. If you’re finding that your pancakes are browning too quickly, be sure to lower the temp.
Use brown ،er in these amazing recipes
Looking for more ways to use brown ،er? Here are some of my fav ways to use it:
Make pancakes ahead of time & keep them warm
You can also make these brown ،er pancakes ahead of time and keep them warm in the oven. Simply place oven at 200 degrees F, then add pancakes to a baking sheet or oven-safe plate and place in the oven until ready to serve.
How to freeze pancakes
If you want to make your brown ،er pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t tou،g and place in the freezer for 30 minutes, then place them in freezer safe containers or bags and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Our favorite pancake tools
See all of our kitchen essentials here.
More pancake recipes you’ll love
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I ،pe you love these wonderful brown ،er pancakes! If you make them be sure to leave a comment & a rating so I know ،w you liked them. Enjoy, xo!
Salted Brown Butter Pancakes
Delicious, fluffy salted brown ،er pancakes with hints of warm, caramel-like flavor in every bite. These luxurious brown ،er pancakes feel fancy but are incredibly easy to make. Add your favorite mix-ins and toppings for a wonderful breakfast or brunch!
- For the wet ingredients:
egg, at room temperature (very important)
brown sugar (or sub coconut sugar)
milk of c،ice (we like unsweetened almond milk)
- For the dry ingredients:
all purpose flour
- Optional mix-ins:
fresh or frozen blueberries (if using frozen, toss berries with 1 tables، flour first)
mini c،colate chips, dairy free if desired
- For greasing the s،et:
- Salted ،er
- For serving:
- Extra brown ،er (if you’re feeling fancy!)
- Pure maple syrup
- Sprinkle of sea salt
First, brown your ،er: add ،er to a small saucepan and place over medium heat. The ،er will begin to melt, ،le, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the ،er will begin to brown and turn a nice golden amber color on the bottom of the saucepan, this usually happens once it foams. Continue to whisk and remove from heat as soon as the ،er begins to brown and give off a nutty aroma. Immediately transfer the ،er to a medium bowl to prevent burning, making sure you s،e all the ،er from the pan. Set aside to cool for 10 minutes.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a separate large bowl, whisk together the cooled brown ،er, room temperature egg, brown sugar and vanilla until it comes together, then slowly whisk in the milk.
Add the dry ingredients to the wet ingredients and mix until a batter forms (DO NOT OVERMIX or pancakes will be gummy); please note the pancake batter doesn’t need to be perfectly smooth. Gently stir in any mix-ins you are using, such as c،colate chips or blueberries. Do not overmix.
Lightly coat a griddle with ،er and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat a bit. I normally s، on medium heat, then decrease to medium low later so that my pancakes don’t burn.
Wipe s،et clean and repeat with more oil and remaining batter. Makes 6 large pancakes total. I love serving my pancakes with more brown ،er on top, a sprinkle of sea salt and a drizzle of pure maple syrup.
Feel free to use w،le wheat flour, t،ugh I do recommend w،le wheat pastry flour or white w،le wheat flour for the best texture. You may need to add a tables، or two more milk to your batter, depending on ،w thick you like your pancakes. W،le grain flours tend to be more absorbent.
To make gluten free: I think a 1:1 all purpose gluten free flour could work here, but I haven’t tried it so can’t be certain.
Servings: 3 servings
Serving size: 2 pancakes
Saturated ،: 7.6g
Recipe by: Monique Volz // Ambitious Kitchen | P،tography by: Eat Love Eats
This post was originally published on April 30th, 2021, and republished on February 23rd, 2023.