Brown Butter, Butterscotch And Cinnamon Pancakes – a delicious recipe with u00bc, Flour, Baking Powder, Vanilla, Brown Sugar, Milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a saucepan on medium heat, melt butter and cook until golden in color, about 2 minutes. Remove from heat.
2
Combine flour, baking powder, vanilla extract, brown sugar, milk, cinnamon and egg in a mixing bowl. Stir to combine. Whisk browned butter into the pancake mixture until all of the lumps are gone. Gently fold in the butterscotch chips until well distributed.
3
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cup scoops of batter onto the skillet, leaving some space between each pancake and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
4
Stack and garnish with butterscotch chips, chopped pecans, and a generous amount of syrup.
368
kcal
Calories
26
g
Fat
27
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cups Butter, 1-1/2 cup Flour, 3 teaspoons Baking Powder, 1 teaspoon Vanilla Extract, and more.
Yes, Brown Butter, Butterscotch And Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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