Brown Butter Blueberry Muffin Pancakes
Brown Butter Blueberry Muffin Pancakes
Ingredients
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
Instructions
- 1
Brown the butter: Melt 1/4 cup of butter in a small pot over medium heat. Swirl the butter occasionally until it turns an amber brown color and develops a nutty aroma. Watch carefully to prevent burning.
⏱️ 3 min
- 2
Cool the butter: Carefully pour the browned butter into a large mixing bowl and allow it to cool for 5 minutes. This prevents the egg from cooking when added.
⏱️ 5 min
- 3
Combine wet ingredients: To the cooled browned butter, add 1/2 cup of milk, 1/4 cup of maple syrup, 1 egg, and 1 teaspoon of vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 2 min
- 4
Combine dry ingredients: In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly distributed.
⏱️ 2 min
- 5
Mix batter: Add the dry ingredients to the wet ingredients in the large bowl. Gently fold the mixture with a spatula or spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will result in tender pancakes.
⏱️ 2 min
- 6
Add blueberries: Gently fold in 1 cup of blueberries into the pancake batter. Distribute them evenly without crushing them.
⏱️ 1 min
- 7
Cook pancakes: Heat a lightly oiled pan or griddle over medium-low heat. Pour or scoop about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
⏱️ 15 min
- 8
Serve: Serve the warm pancakes immediately with extra maple syrup and a pat of butter, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Blueberry Muffin Pancakes
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
Instructions
- 1
Brown the butter: Melt 1/4 cup of butter in a small pot over medium heat. Swirl the butter occasionally until it turns an amber brown color and develops a nutty aroma. Watch carefully to prevent burning.
⏱️ 3 min - 2
Cool the butter: Carefully pour the browned butter into a large mixing bowl and allow it to cool for 5 minutes. This prevents the egg from cooking when added.
⏱️ 5 min - 3
Combine wet ingredients: To the cooled browned butter, add 1/2 cup of milk, 1/4 cup of maple syrup, 1 egg, and 1 teaspoon of vanilla extract. Whisk until all the wet ingredients are well combined.
⏱️ 2 min - 4
Combine dry ingredients: In a separate medium bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly distributed.
⏱️ 2 min - 5
Mix batter: Add the dry ingredients to the wet ingredients in the large bowl. Gently fold the mixture with a spatula or spoon until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine and will result in tender pancakes.
⏱️ 2 min - 6
Add blueberries: Gently fold in 1 cup of blueberries into the pancake batter. Distribute them evenly without crushing them.
⏱️ 1 min - 7
Cook pancakes: Heat a lightly oiled pan or griddle over medium-low heat. Pour or scoop about 1/4 cup of batter per pancake onto the hot surface. Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
⏱️ 15 min - 8
Serve: Serve the warm pancakes immediately with extra maple syrup and a pat of butter, if desired.