Brown Butter Chocolate Chip Pancakes
Enjoy the rich, nutty flavor of brown butter chocolate chip pancakes. These soft and fluffy pancakes are studded with melty chocolate chips, making them an irresistible breakfast treat perfect for any morning.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Buttermilk (see recipe card below for substitution)
Eggs
Unsalted butter
Vanilla extract
Granulated sugar
All-purpose flour
Baking powder
Baking soda
Salt
Chocolate chips
Maple syrup
Tips for making Brown Butter Chocolate Chip Pancakes:
Use Fresh Ingredients: Ensure all your ingredients, especially the buttermilk and baking powder, are fresh to achieve the best flavor and texture.
Brown the Butter: Melt the butter over medium heat, stirring constantly, until it turns golden brown and has a nutty aroma. Allow it to cool slightly before adding it to the batter.
Mix Dry Ingredients First: Whisk together the flour, baking powder, baking soda, and salt in a large bowl to evenly distribute the leavening agents.
Combine Wet Ingredients Separately: In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and sugar. This ensures even mixing when combining with dry ingredients.
Don't Over-mix the Batter: Add the dry ingredients to the wet ingredients and stir until just combined. Whisk the slightly cooled brown butter into the batter until just combined. A few lumps are fine; over-mixing can lead to tough pancakes.
Fold in Chocolate Chips Gently: Gently fold in the chocolate chips to avoid over-mixing and to ensure they are evenly distributed throughout the batter.
Rest the Batter: Let the batter rest for about 10 minutes. This helps the flour fully hydrate and the gluten to relax, resulting in fluffier pancakes.
Preheat the Griddle: Ensure your griddle or skillet is preheated to medium heat before cooking. A properly heated surface ensures even cooking and a golden brown exterior.
Use a Measuring Cup for Consistent Size: Use a 1/4 or 1/3 cup measuring cup to pour the batter onto the griddle. This helps create pancakes of uniform size and thickness.
Cook Until Bubbles Form: Wait until bubbles form on the surface of the pancakes and the edges look set before flipping. This usually takes about 2-3 minutes.
Flip Gently: Use a wide spatula to flip the pancakes gently. Cook for another 1-2 minutes on the other side until golden brown and cooked through.
Keep Pancakes Warm: Place cooked pancakes on a baking sheet in a warm oven (200°F/93°C) to keep them warm while you finish cooking the rest of the batter.
Top with Butter and Maple Syrup: Serve the pancakes hot with a pat of butter and a generous drizzle of maple syrup for the best flavor.
Add Toppings Just Before Serving: If adding extra toppings like whipped cream, fresh fruit, or nuts, do so just before serving to keep them fresh and vibrant.
How to store leftover Brown Butter Chocolate Chip Pancakes:
Room Temperature (Short-Term Storage):
Duration: Up to 2 hours
Method: Place pancakes on a plate and cover with aluminum foil or a clean kitchen towel to keep them warm and fresh for a short period.
Refrigeration:
Duration: Up to 3 days
Method: Allow pancakes to cool completely. Stack them with a piece of parchment paper between each pancake to prevent sticking. Store in an airtight container or a resealable plastic bag in the refrigerator.
Freezing:
Duration: Up to 3 months
Method: Let the pancakes cool completely. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen pancakes to a freezer-safe bag or container, placing parchment paper between each pancake to prevent sticking.
Reheating (Refrigerated Pancakes):
Microwave: Place pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 20-30 seconds or until heated through.
Oven: Preheat the oven to 350°F (175°C). Place pancakes on a baking sheet and cover with aluminum foil. Heat for 10 minutes or until warmed through.
Reheating (Frozen Pancakes):
Microwave: Place frozen pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 30-60 seconds, flipping halfway through.
Oven: Preheat the oven to 350°F (175°C). Place frozen pancakes on a baking sheet and cover with aluminum foil. Heat for 15 minutes or until warmed through.
Storing Pancake Batter:
Refrigeration: Store unused pancake batter in an airtight container in the refrigerator for up to 1 day. Stir gently before using, as the ingredients may separate.
FAQs:
Q: Why use buttermilk in pancakes?
A: Buttermilk adds a tangy flavor and helps make the pancakes tender and fluffy. Its acidity reacts with baking soda to create a light, airy texture.
Q: How do I brown the butter?
A: Melt the butter over medium heat, stirring constantly, until it turns golden brown and releases a nutty aroma. Be careful not to burn it. Allow it to cool slightly before adding it to the batter.
Q: Can I use regular milk instead of buttermilk?
A: Yes, but the texture and flavor will differ. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.
Q: How do I ensure my pancakes are fluffy?
A: Do not overmix the batter. Mix until the ingredients are just combined. Letting the batter rest for about 10 minutes before cooking also helps achieve fluffier pancakes.
Q: Why is my pancake batter lumpy?
A: A few lumps in the batter are normal and preferred. Overmixing to remove lumps can result in tough pancakes.
Q: How do I prevent chocolate chips from sinking to the bottom?
A: Gently fold the chocolate chips into the batter just before cooking. Alternatively, sprinkle them onto the pancakes as they cook on the griddle.
Q: What is the best way to cook the pancakes?
A: Preheat a griddle or non-stick skillet over medium heat. Grease lightly with butter or oil, then pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Q: Can I make the batter ahead of time?
A: It's best to make the batter fresh, but you can store it in an airtight container in the refrigerator for up to 1 day. Stir gently before using, as the ingredients may separate.
Q: How do I store leftover pancakes?
A: Let the pancakes cool completely, then stack them with parchment paper between each pancake. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Q: How do I reheat leftover pancakes?
A: Reheat pancakes in the microwave, covered with a damp paper towel, on medium power for 20-30 seconds (refrigerated) or 30-60 seconds (frozen). Alternatively, reheat in a 350°F (175°C) oven, covered with aluminum foil, for 10-15 minutes.
Q: Can I use a different type of flour?
A: All-purpose flour works best, but you can use whole wheat flour or a gluten-free flour blend. The texture may vary slightly.
Q: Can I add other ingredients to the batter?
A: Yes, you can add ingredients like nuts, berries, or spices. Just be sure to fold them in gently to avoid overmixing the batter.
Other Optional Toppings for Brown Butter Chocolate Chip Pancakes:
Maple Syrup: The classic choice that complements the nutty flavor of brown butter and the sweetness of chocolate chips.
Whipped Cream: Adds a light, airy texture and a creamy contrast to the pancakes.
Fresh Berries: Strawberries, blueberries, raspberries, or blackberries add a burst of freshness and a hint of tartness.
Sliced Bananas: Enhance the flavor with sweet, creamy banana slices.
Nut Butter: Drizzle almond butter, peanut butter, or cashew butter for a rich, nutty addition.
Chocolate Syrup: For the ultimate chocolate lover, drizzle with chocolate syrup or melted chocolate.
Caramel Sauce: Adds a rich, buttery sweetness that pairs perfectly with the pancakes.
Crushed Nuts: Sprinkle chopped walnuts, pecans, or almonds for added crunch and flavor.
Coconut Flakes: Add a tropical twist with toasted or sweetened coconut flakes.
Yogurt: Top with a dollop of Greek yogurt for a tangy and creamy contrast.
Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar for a warm, spiced flavor.
Honey: Drizzle with honey for a natural, floral sweetness.
Nutella: Spread a layer of Nutella for a decadent, chocolaty addition.
Powdered Sugar: Dust with powdered sugar for a simple and elegant touch.
Apple Compote: Serve with a warm apple compote for a cozy, comforting topping.
Berry Compote: Make a quick berry compote by simmering mixed berries with a bit of sugar and lemon juice.
Ice Cream: For a dessert-like treat, top with a scoop of vanilla or chocolate ice cream.
Lemon Curd: Add a tangy twist with a dollop of lemon curd.
Cinnamon Butter: Mix softened butter with cinnamon and sugar for a flavorful spread.
Mascarpone Cheese: Add a creamy, slightly tangy topping with mascarpone cheese.
Check out my other pancake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these brown butter chocolate chip pancakes!
