BROWN BUTTER PANCAKES

THE PERFECT PANCAKES … I kid you not.

These brown butter pancakes are the kind you come back to again and again. Browning the butter first adds a warm, nutty depth that makes the pancakes taste richer and more layered without making them heavy. They cook up tender with lightly crisp edges and fluffy centers—exactly what you want from a classic weekend stack.

Photography by Michelle Williams

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BROWN BUTTER PANCAKES

Yield: 5 Pancakes

Author: Franklin Williams

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• Unsalted Butter (8 tablespoons, cut into cubes, divided)
• Large Eggs (2. Separated into egg whites and egg yolks)
• Oat Milk (1 cup)
• Pure Vanilla Extract (3/4 teaspoon)
• Grade A Rich Taste Maple Syrup (4 tablespoons)
• All-Purpose Flour (1 cup)
• Cake Flour (1/2 cup)
• White Sugar (1/4 cup)
• Dark Brown Sugar (1/4 cup, loosely packed)
• Baking Powder (1 tablespoon)
• Kosher Salt (1/2 teaspoon)
• Sunflower Oil (3/4 teaspoon)
• Butter Spray

KITCHEN TOOLS

• Large Mixing Bowls (2)
• Medium Mixing Bowl
• Whisk
• Rubber Spatula
• Wooden Spoon
• 8.5-Inch Non-Stick Pan
• 10.5-Inch Non-Stick Pan
• Mason Jar

Instructions

TO BROWN YOUR BUTTER

1. In your small frying pan, over medium-high heat, melt your butter. Use your rubber spatula to move it consistently until it is a golden color—roughly 4 minutes depending on how high your heat is.
2. Pour your brown butter into your mason jar. Set it aside for now.

TO MAKE YOUR PANCAKE BATTER

1. In your medium mixing bowl, whisk your egg whites to soft peaks. Refrigerate for now.
2. In one large mixing bowl, mix your oat milk, egg yolks, maple syrup, and vanilla extract.
3. In your other large mixing bowl, whisk together your flour, sugar, salt, and baking powder.
4. Pour your dry ingredients into your bowl of wet ingredients. Whisk together.
5. Whisk in 4 tablespoons of your brown butter until fully and evenly combined.
6. Gently whisk in soft peaked egg whites and sunflower oil.

TO COOK YOUR PANCAKES

1. To set up your stove station, warm your smaller frying pan to 375°. Set out your larger frying pan on another burner and bring it to 350°.
2. Use 1 tablespoon of your remaining brown butter to grease your small frying pan before cooking each pancake. AND grease your larger frying pan with butter spray right before you're ready to use it. I say all of this now because the next step moves quickly.
3. Pour batter directly into the small frying pan until it gets close to the edge. Cook your pancake for 1 minute over medium heat. When enough bubbles have formed, and it's still loose on the top, flip the pancake into the larger greased frying pan.
4. Cook for another minute and then transfer to your serving plate. Repeat these steps until you've cooked all of your pancakes.
5. Serve. Eat. Enjoy.

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