Category: Brunch

Cottage Cheese Protein Pancakes

Cottage cheese protein pancakes are a great option for a healthy breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries. This protein pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts. We lo…

Cottage cheese protein pancakes are a great option for a healthy breakfast. Tender, fluffy pancakes with cottage cheese and fresh blueberries. This protein pancakes recipe is freezer-friendly, making it perfect for easy meal prep breakfasts. We love our pancakes! Whether they are traditional pancakes, oatmeal pancakes or chocolate peanut butter pancakes, we’ve got all of the…

The post Cottage Cheese Protein Pancakes appeared first on Tastes of Lizzy T.

Blueberry Muffins

I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit o…


I’d take these homemade blueberry muffins over ones from a bakery any day. They’re moist and tender in the middle and have a crisp cinnamon-sugar streusel on top. But best of all, they’re loaded with juicy blueberries. You get a hit of sweet-tart berry flavor in every bite. We’ve been lucky enough to go blueberry picking a few times this summer, and I’ve made this easy blueberry muffin recipe after every trip. The muffins disappear quickly around here—paired with a cup of coffee, they’re one of my favorite breakfast treats. Our kiddo loves them too (without the coffee, of course). I’m hoping to […]

Brown Butter Pancakes with Maple Caramel Syrup

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast…

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast favorite takes your pancakes to a whole new level of deliciousness!

Brown Butter Pancakes

Why we love this recipe

Hello and welcome to your new favorite breakfast! Alex and I came together to create an over-the-top breakfast recipe and we came up with these brown butter pancakes. Brown butter infuses a nutty essence to the pancakes, and what takes them sky high is the salted maple caramel syrup, which covers everything in salty sweet gooeyness. We are absolutely obsessed with

This recipe is a collaboration to celebrate BUTTER, a fine art fair that features artwork made by Black visual artists from Indiana and across the country. It’s one of our favorite events in the city! So we made a custom recipe starring, of course, butter in all its best forms. Learn more about BUTTER below* and buy tickets here.

Ingredient notes for brown butter pancakes

Brown butter pancakes are a fun way to take a simple pancakes recipe over the top. The brown butter infuses nutty, caramelized notes into the pancakes. But even better is the maple caramel syrup: it really takes the cake here! It brings out the sweet, salty, and nutty notes in a way that’s indescribable. We’d recommend making it if at all possible! Here are a few ingredient notes:

  • Unsalted butter: The level of saltiness in salted butter varies. So using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can also use salted butter here if it’s all you have; just use slightly salt than specified in the pancakes (¼ teaspoon).
  • All purpose flour and whole wheat flour: We like adding a little whole wheat flour to pancakes to make them heartier and add a slightly nutty flavor. You can use 100% all purpose flour if desired.
  • Milk: Use your milk of choice, either whole, 2%, skim, or non-dairy milk.
  • Brown sugar: Use granulated sugar if desired.
  • Egg: For vegan, substitute a flax egg.
  • Baking powder, salt, vanilla, and apple cider vinegar: These ingredients round out the pancakes. The vinegar helps the pancakes to be fluffy: substitute any other type of vinegar if you don’t have it on hand.

Tips for the maple caramel syrup

The maple caramel syrup really carries the flavor here! It’s a salted syrup so the salty sweet flavor really takes the pancakes over the top. Here are a few notes and tips for making it:

  • Find pure maple syrup. You’ll want pure maple syrup, not artificially flavored. We like syrup marked “Grade A: Dark Color Robust Taste.”
  • Use heavy cream to add thickness. The cream adds thickness and shine to the syrup. For vegan, use full ft coconut milk.
  • Customize the salt to taste. We like it with ¼ teaspoon salt, but you can use more or less as desired.
Brown Butter Pancakes with Maple Caramel

How to make brown butter

Brown butter is regular butter cooked a bit longer until the milk solids toast and turn golden brown, creating a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for browning butter:

Step 1: Heat until the butter starts to foam.

Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).

Step 2: Continue to stir until it starts to bubble.

Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.

Step 3: Cook until the butter turns brown.

Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.

Storing leftovers

Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.

More brown butter recipes

Love brown butter anything, like we do? Learn how to brown butter, make our brown butter chocolate chip cookies, or try our brown butter sage sauce.

Dietary notes

This brown butter pancakes with maple caramel recipe is vegetarian. For vegan, use a flax egg, non-dairy milk, and coconut milk for the caramel. For gluten-free, try our almond flour pancakes with brown butter.

*About BUTTER

BUTTER is a multi-day fine art fair organized by GANGGANG that features artwork made by Black visual artists from Indiana and across the country. GANGGANG is a cultural development and creative advocacy firm that works to center beauty, culture, and equity in systems and cities, testing new more equitable models with experiments like BUTTER.

Anchored in Indianapolis over Labor Day weekend, BUTTER honors and amplifies the value and worth of Black artists, serving as a new model for economic justice in the arts and a catalyst for career transformation. Buy tickets here.

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Brown Butter Pancakes

Brown Butter Pancakes with Maple Caramel Syrup

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes
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Description

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast favorite takes your pancakes to a whole new level of deliciousness!

Ingredients

Brown Butter Pancakes

  • ¼ cup unsalted butter
  • ¾ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar

Salted Maple Butter Drizzle

  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon kosher salt

Instructions

  1. To make the drizzle, combine the butter and maple syrup in a saucepan. Bring it to a simmer, then simmer on low heat for 4 to 5 minutes, stirring occasionally, until it becomes very foamy and starts to turn a caramel color. Add the cream and boil for 1 minute, stirring occasionally. Remove from the heat and pour into a pitcher to cool (it will thicken more as it cools).
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown and then brown in color and smells nutty. For the best flavor, you’ll want the butter to be very brown: but not burnt! Be careful because it can burn very quickly. Immediately remove from the heat and transfer to a medium mixing bowl. 
  3. In a medium bowl, whisk together the all purpose flour, whole wheat flour, brown sugar, baking powder, and salt.
  4. In a separate bowl, whisk the egg, milk, vanilla extract, and vinegar. Once the butter is ready and slightly cooled, whisk it in. 
  5. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) 
  6. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter onto the griddle in ¼ cup scoops. Cook until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  7. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature, and adding additional splash of milk to the batter if necessary. Serve immediately with maple caramel syrup.

Notes

Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Blueberry Baked Pancake

A Baked Pancake like this amazing blueberry version are my favorite way of making pancakes. They’re delicious and so easy because there is no flipping pancakes required – perfect for quick mornings! The Best Baked Pancake This recipe only takes four steps: Whisk, Pour, Bake, Eat! These pancakes taste just like the classic recipe but…

The post Blueberry Baked Pancake appeared first on Crazy for Crust.

A Baked Pancake like this amazing blueberry version are my favorite way of making pancakes. They’re delicious and so easy because there is no flipping pancakes required – perfect for quick mornings!

stacked square pancakes with blueberries baked in on a white plate covered in syrup.

The Best Baked Pancake

This recipe only takes four steps: Whisk, Pour, Bake, Eat! These pancakes taste just like the classic recipe but they’re so much easier to make – no flipping, barely any tine. Slice and serve – they’re even great to-go!

This baked pancake is light and fluffy and the perfect blank canvas for your favorite pancake additions, like blueberries or chocolate chips. That classic flavor of pancake you expect in a portable square is just genius!

ingredients in baked blueberry pancake laid out on a white marble counter.

Ingredients Needed

  • Flour: I use all-purpose flour.
  • Blueberries: If you have them, use fresh blueberries. But you can also use thawed frozen blueberries or drained canned.
  • Banana: I used an overripe banana that will be mixed into the milk for a bit of natural sweetness.
  • Milk: Any kind of milk works – even nondairy milk.

Dietary Variations

  • Make these gluten-free by using 1:1 All purpose gluten free flour.
  • Make them dairy-free by using nondairy milk (like almond milk or oat milk).
  • Swap the blueberries for any berry (like raspberry or strawberry) or even pecans, walnuts, or chocolate chips.
process shot of baked blueberry pancakes.
process shot of baked blueberry pancakes.

How to make Sheet Pan Pancakes

  • Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
  • Mash the banana and add milk to make the correct amount. (Alternately, omit the banana and just use all milk). Whisk the eggs, vanilla, and oil into the milk mixture.
  • Pour wet ingredients into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
  • Bake until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top.
stacked square pancakes with blueberries baked in on a white plate covered in syrup.

Expert Tips

  • You can use mini blueberries if you prefer those (they’re called wild blueberries and are sold frozen).
  • If the sides are golden brown, but the top isn’t, that’s ok. This recipe has a lighter top.
  • Let it cool before slicing.
  • Serve with maple syrup, chocolate chips, whipped cream, or with fresh berries.
stacked square pancakes with blueberries baked in on a white plate.

Storage & Freezing

  • Store baked pancakes in the refrigerator. I like to cover the entire pan with plastic wrap or cut slices and wrap each individually for easy grab and go.
  • Wrapped pancakes can also be frozen.
stacked square pancakes with blueberries baked in on a white plate.
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Blueberry Baked Pancake Recipe

A pancake made in a pan and BAKED!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 servings
Author Dorothy Kern
Cost $7

Ingredients

  • 1 ½ cups (186g) all-purpose flour
  • 3 tablespoons (37g) granulated sugar
  • 1 tablespoon (11) baking powder
  • ½ teaspoon salt
  • 1 medium overripe banana
  • 1 ⅓ cups milk (see step 3)
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup (59ml) vegetable oil
  • 1 heaping cup (150g) blueberries (see note)

Instructions

  • Preheat oven to 350°F. Spray a 9×13” baking dish with cooking spray.
  • Whisk flour, sugar, baking powder, and salt in a large bowl. Set aside.
  • Place a banana in a large measuring cup and mash it with a fork. Add milk, a little bit at a time, stirring it into the banana, until the level in the measuring cup is 1 2/3 cup total (milk and banana). You will need approximately 1 ⅓ cups milk, but possibly a bit more or a bit less.
  • Whisk the eggs, vanilla, and oil into the milk mixture.
  • Pour wet ingredients into the dry ingredients and whisk until smooth. Stir in blueberries and pour into prepared pan.
  • Bake for 22-25 minutes, until it starts to get slightly golden around the edges and is no longer wet-looking in the center. It won’t get very brown on top. Cool slightly before serving with syrup.

Notes

  • Banana: Be sure to use an overripe banana with lots of brown spots.
  • Milk: You can use cow’s milk (any fat content) or non-dairy milk.
  • Blueberries: You can use fresh or thawed frozen. If using frozen be sure to drain well.
  • Eat warm, or slice and store in an airtight container in the refrigerator. Or place in ziploc baggies and freeze for up to 1 month. Great for reheating in the microwave for fast breakfasts!

Other Pancake Recipes

The post Blueberry Baked Pancake appeared first on Crazy for Crust.

Blueberry Pancakes

These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you …


These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you get one in every bite. Douse your stack with a quick blueberry compote for even more blueberry goodness, or stick to classic fixings like butter and maple syrup. No matter which toppings you pick, you’ll love these blueberry pancakes. Blueberry Pancake Recipe Ingredients Here’s what you’ll need to make this blueberry pancake recipe: Blueberries, of course! Fresh and thawed frozen blueberries both work […]

Sausage Hash Brown Casserole

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The post Sausage Hash Brown Casserole appeared first on Tastes of Lizzy T.

Sheet Pan Pancakes

Sheet Pan Pancakes
Say goodbye to the morning rush with these incredible Sheet Pan Pancakes! Perfectly fluffy and delicious, these pancakes are a game-changer for breakfast meal prep. Just pour the batter into a sheet pan, bake, and you’re done! …

sheet pan pancake with multiple fruits.

Sheet Pan Pancakes

Say goodbye to the morning rush with these incredible Sheet Pan Pancakes! Perfectly fluffy and delicious, these pancakes are a game-changer for breakfast meal prep. Just pour the batter into a sheet pan, bake, and you’re done! Whether you like your pancakes plain or loaded with toppings, this easy recipe allows you to customize each…

READ: Sheet Pan Pancakes

Breakfast Tacos

If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. When I lived in Austin, I ate more …


If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. When I lived in Austin, I ate more breakfast tacos than I could ever begin to count. Most I loved (some I didn’t), but after sampling them all over town, I learned that my favorite place to get breakfast tacos…is at home. This breakfast tacos recipe is my favorite way to start the day. It features an egg scramble made with pico de gallo and cheddar cheese, plus […]

Cinnamon Rolls for Every Season

It’s here! Tastes of Lizzy T, the creator of the viral secret ingredient cinnamon rolls with heavy cream, have put the best cinnamon roll recipes in one beautiful book. Have you ever been disappointed by homemade cinnamon rolls that just don’t seem to …

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The post Cinnamon Rolls for Every Season appeared first on Tastes of Lizzy T.

Apple Streusel Bread

Apple Streusel Bread is a simple quick bread stuffed with fresh apples! It has an cinnamon walnut streusel topping inside and on top, plus a melt in your mouth powdered sugar glaze. It’s one of our best apple recipes to make for the apple picking…

Apple Streusel Bread is a simple quick bread stuffed with fresh apples! It has an cinnamon walnut streusel topping inside and on top, plus a melt in your mouth powdered sugar glaze. It’s one of our best apple recipes to make for the apple picking season! You all know I’m a sucker for quick breads.…

The post Apple Streusel Bread appeared first on Tastes of Lizzy T.