Brown butter — beurre noisette, literally 'hazelnut butter' — is made by cooking butter until the water evaporates and the milk solids caramelise to a deep golden colour. The result is a fat that smells like toasted nuts and caramel and tastes like a richer, more complex version of the butter it started as.
Adding browned butter to pancake batter in place of melted butter or vegetable oil produces a noticeably more complex flavour. The caramelised milk solids distribute through the batter and continue to Maillard further during cooking. The pancake that results tastes richer and more interesting than any version made with neutral fat.
The Browning Technique
Brown butter requires attention and happens quickly at the end. Melt the butter in a light-coloured pan over medium heat — light-coloured so you can see the milk solids change colour. It will foam (water evaporating), then the foam will subside, then the milk solids at the bottom will begin to turn golden. At the moment they are the colour of hazelnuts and the butter smells nutty rather than milky, pour it immediately into a bowl. It continues cooking in the pan after you remove from heat and will go from brown to burnt in 30 seconds.
Brown Butter Pancake Recipe
Ingredients
- 60g (4 tbsp) grass-fed butter, for browning
- 240g (2 cups) plain flour
- 2 tsp baking powder
- 2 tbsp caster or white sugar
- ½ tsp fine sea salt
- 360ml (1½ cups) whole milk
- 2 large eggs
- 1 tsp pure vanilla extract
- Extra grass-fed butter for the pan
Method
- Brown the butter: place in a light-coloured saucepan over medium heat. It will foam, then the foam will subside. Once the milk solids at the bottom are golden and the butter smells nutty, immediately pour into a bowl. Allow to cool to room temperature — 10 minutes.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, eggs, vanilla extract, and the cooled browned butter.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined — 10-12 strokes maximum. Lumps in the batter are correct. Over-mixing develops gluten and produces rubbery, flat pancakes.
- Rest the batter for 5 minutes. This allows the baking powder to begin reacting and the gluten to relax.
- Heat a cast iron griddle or skillet over medium heat. Brush with a small amount of butter.
- Pour ¼ cup of batter per pancake. Cook until bubbles appear across the entire surface and the edges look set — 2-3 minutes. Flip once. Cook 1-2 more minutes.
- Serve immediately with real maple syrup and more butter.
Why Vegetable Oil Makes Inferior Pancakes
Most pancake recipes call for vegetable oil or melted butter. Vegetable oil produces a neutral, slightly greasy pancake — it contributes nothing to the flavour beyond fat content. Brown butter contributes caramelised milk-solid compounds that cook further during the 3 minutes the pancake is on the griddle, producing a more flavourful crumb. The difference is immediate and obvious on the first bite.
Are these pancakes seed oil free?
Yes. The only fat is grass-fed butter. If you use store-bought syrup, check the label — some flavoured syrups contain seed oils as carriers for flavouring compounds. Pure maple syrup contains no seed oils.
Can I make the batter ahead?
Yes, with one caveat. Make the batter the night before and refrigerate. Do not add more liquid when cooking — the batter will have thickened overnight, which actually produces a slightly fluffier pancake. Stir gently before using.
Why rest the batter?
The rest allows the baking powder to begin reacting (producing CO2 bubbles that lighten the pancake) and the gluten to relax (making the pancake more tender). Five minutes is sufficient. More than 20 minutes is counterproductive.
Follow Savannah: @theefoodiekitchen · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →