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Fluffy Buttermilk Pancakes Recipe with Easy Brown Butter Syrup

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These fluffy buttermilk pancakes are soft clouds stacked high with a gentle crunch on the edges, served with a rich, nutty brown butter syrup that adds a buttery warmth and caramelized flavor.

Ingredients

  • All-purpose flour – 1 ½ cups (190 g)
  • Granulated sugar – 2 tablespoons
  • Baking powder – 1 teaspoon
  • Baking soda – ½ teaspoon
  • Salt – ¼ teaspoon
  • Buttermilk – 1 ¼ cups (300 ml)
  • Large egg – 1, room temperature
  • Unsalted butter – 3 tablespoons, melted and cooled
  • Vanilla extract – 1 teaspoon
  • Unsalted butter – ½ cup (115 g) for browning
  • Light brown sugar – ½ cup (100 g)
  • Pure maple syrup – ¼ cup (60 ml)
  • Heavy cream – 2 tablespoons (30 ml)
  • Vanilla extract – ½ teaspoon
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt until well combined.
  2. In a separate bowl, combine 1 ¼ cups buttermilk, 1 large egg (room temperature), 3 tablespoons melted unsalted butter (cooled), and 1 teaspoon vanilla extract. Whisk until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter should be slightly lumpy. Do not overmix.
  4. Let the batter rest for 5–10 minutes at room temperature.
  5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour about ¼ cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  7. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through. Adjust heat as needed.
  8. Transfer cooked pancakes to a plate and tent loosely with foil to keep warm.
  9. To make the brown butter syrup, melt ½ cup unsalted butter in a small saucepan over medium heat, stirring constantly until golden brown and nutty smelling (about 5 minutes).
  10. Remove from heat and stir in ½ cup light brown sugar until dissolved.
  11. Add ¼ cup pure maple syrup, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and a pinch of salt. Return to low heat and simmer for 2–3 minutes until slightly thickened, stirring constantly.
  12. Serve pancakes stacked and generously drizzled with brown butter syrup. Add butter pats or fresh fruit if desired.

Notes

Resting the batter improves texture by activating baking powder and relaxing gluten. Watch the butter closely when browning to avoid burning. Use a thin spatula for flipping to keep pancakes intact. Batter can be made ahead and stored in the fridge for up to 24 hours.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, brown butter syrup, easy breakfast, weekend brunch, comfort food

Find it online: https://twinkletaste.com/fluffy-buttermilk-pancakes-recipe-with-easy-brown-butter-syrup/