Description

Fluffy buttermilk pancakes paired with a nutty, caramelized brown butter syrup create a comforting and indulgent breakfast treat perfect for weekends or any day.

Ingredients

Scale

2 cups all-purpose flour (250g)
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons granulated sugar
½ teaspoon salt
2 cups buttermilk (480ml) or 2 cups milk + 2 tablespoons lemon juice/vinegar (let sit 5 minutes)
2 large eggs, room temperature
4 tablespoons unsalted butter, melted + extra for cooking
1 teaspoon pure vanilla extract
For the Brown Butter Syrup:
6 tablespoons unsalted butter
⅓ cup packed brown sugar (70g)
¼ cup maple syrup (60ml)
1 teaspoon vanilla extract
Pinch of salt

Instructions

Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
Combine the wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
Make the batter: Pour wet ingredients into dry ingredients and gently stir until just combined; lumps are okay.
Heat skillet and cook pancakes: Heat a non-stick skillet or griddle over medium heat and brush with melted butter. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden.
Make the brown butter syrup: In a small saucepan over medium heat, melt butter and cook until golden brown and nutty (4-5 minutes). Remove from heat and stir in brown sugar, maple syrup, vanilla extract, and salt. Add water if syrup is too thick.
Serve immediately: Stack pancakes, drizzle with brown butter syrup, and optionally sprinkle with flaky sea salt or toasted nuts.

Notes

Do not overmix the batter; lumps help keep pancakes tender. Use medium to medium-low heat to avoid burning. Watch the butter closely when browning for syrup. Keep cooked pancakes warm in a 200°F (95°C) oven. Use real maple syrup for best flavor. Leftover pancakes reheat best on stovetop with butter.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 380
Sugar: 12
Sodium: 350
Fat: 18
Saturated Fat: 10
Carbohydrates: 48
Fiber: 1.5
Protein: 7

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