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–+ servings

Brown Butter Buttermilk Pancakes

Print Recipe
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings 12 (5-inch) pancakes
Calories 61
Author Annalise Sandberg

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 large egg
  • ¼ cup butter

Instructions

  • Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Set aside.
  • In another bowl whisk together the egg, buttermilk, vanilla, and lemon zest.
  • Melt the butter in a saucepan over medium low heat. Once melted, allow the butter to cook until it turns a golden brown color, adjusting the temperature as necessary to prevent it from burning. Remove from heat and add to the buttermilk mixture.
  • Add the flour mixture and whisk until combined and lump-free. Let the batter rest for at least 30 minutes.
  • Heat a nonstick skillet over medium heat. Add one tablespoon of butter and swirl to coat the bottom of the pan. Add ⅓ cup of batter to the skillet to form one pancake. Wait till you see bubbles on the surface of the pancake and the edges look dry, then flip over and continue to cook for one more minute. Repeat with the rest of the batter.
  • Keep under a towel to stay warm until serving.

Nutrition

Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 170mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Calcium: 55mg | Iron: 1mg