We all grew up eating boxed pancake mix, or that familiar mix that comes out of a yellow bottle. But really, pancakes are simple, and any 5 page recipe that requires you to whip eggs and let your batter rest is not worth it. These brown butter pancakes are reliable, and has a few small tweaks to up the flavor. And to me, 90% of making the best pancake recipe is using enough butter and a hot enough pan. Another huge part of making these brown butter pancakes recipe is good syrup. Get the highest quality maple syrup you can. See my dutch baby post for more on my maple syrup obsession.
One of my favorite pancake memories is from college, on a hard Sunday. I was having an emotional moment, as most lost teenagers and young adults tend to have once in a while, and I was invited over to my friend’s apartment to make breakfast. Of course we made pancakes, and talked about life. She told me her grandfather’s pancake recipe – his secret was to add a splash of milk at the end, in addition to the milk in the recipe. I’ve never forgotten that. I was lucky enough to spend time with her grandparents during college, who were both incredibly kind and welcoming to me. They lived in the town over and her grandmother always gifted us with incredible homemade brownies. I wish I had the recipe.
The perfect Sunday breakfast
That morning we made quick pancakes and sat on the floor and had a wonderful time. It was exactly what I needed to feel better, and the pancakes tasted wonderful. After that, I remember going for a trip to the beach in the middle of winter, which is one of my favorite things to do, and hiking in the rain. I had pancakes a lot when I was little – my dad often made them for us in our Mickey Mouse shaped pancake maker, and we’d pour extra syrup in the ears which would pool and soak through. I don’t make pancakes that often now, but when I do, it’s a special occasion. For a Maine twist, try adding fresh blueberries in the summer!
This recipe is made with a simple batter that anyone can make with ingredients on hand. Whenever I crave brown butter pancakes I want to eat them as quickly as possible, so I wanted to make a recipe that was quick to whip up but so delicious. It starts with a base of dry ingredients. Then, you mix up buttermilk and eggs and vanilla and whisk the mixture into a luscious, velvety batter.
I really love making these, too, because the brown butter smells incredible and flavors the somewhat simple batter with a strong, caramelized, rich caramel-like flavor. It reminds me of buttered toast, too, with maple syrup on top. You start with a hot cast iron skillet. Which is one of my favorite things to cook with that I use almost every day. You just melt down good butter until it browns and the pan is ripping hot. Then, you pour in one large pancake at a time and wait for it to bubble up.
Brown Butter Pancakes
After you see the top of the pale yellow pancakes bubble you flip them, and they soak up the rest of that generous portion of brown butter. If you’ve never had brown butter pancakes they’re very worth it. Screw calorie counting and healthy substitutes. Brown butter pancakes are made for celebrations, good weekends, and just random mornings when you need something rich and delicious. Give yourself a break, life is hard. And like I mentioned before, make sure you pick out real, good maple syrup.
I grew up in Maine so maple syrup has always been plentiful. Given to my family by work colleagues and friends. I love those little glass bottles shaped like maple leaves. But the real deal for me is Passamaquoddy maple, a local tribe that makes incredible syrup. I buy a gigantic jug of it online every year and get made fun of for how bulky and heavy it is. Like something a restaurant or bakery would have in the back. Not a home cook. But it’s essential for a lot of recipes and for brown butter pancakes, waffles, French toast, and for maple bacon.
If you decide to make these, let me know how you like them! We all deserve rich, brown butter pancakes every now and then and I’m excited to share this recipe with you. The crispy brown butter edges and real maple syrup is a game changer. And these don’t take long to make, so I hope you’re hungry!
Check out my pancake painting on Etsy (cards and prints available). Use code THEFORKEDRING for 25% off!
Buttermilk Pancakes with Maine Maple Syrup
Ingredients
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 cup granulated sugar
- 2 1/4 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl mix together the buttermilk, eggs, and vanilla.
- Add wet ingredients to dry ingredients just until combined.
- Heat a non-stick pan or griddle over medium-high heat and grease with butter.
- Scoop 1/2 cup batter at a time and cook for 3-4 minutes until bubbly.
- Flip and cook 2-3 minutes on second side.
Notes
- Don’t mix your batter too much – keep it a little lumpy! Lumpiness actually helps the pancakes stay tall and not spread too thin. And similar to bread making, the lumps provide air pockets that give a more open texture.
- Brown the butter before adding the pancake batter for an extra oomph. And, if you’re really feeling bold, swirl a little maple syrup into the brown butter before adding the batter.
- Keep the pan’s temperature at an even low-medium, enough for the butter to sizzle, but not enough for the pancakes to burn.
Leave a Reply