Brown Butter Pancakes with Glazed Peaches

Yield: 4 servings
Total Time:
20 mins
Make sure not to over mix the batter or else the pancakes may come out dense and tough. If you are wanting to keep the morning simple, you can always just melt the butter rather than browning it, but browning the butter gives the pancakes another dimension of flavor. But we do understand, in the morning oftentimes the less we have to do the better. Especially if we haven't gotten to that morning coffee.


Glazed Peach Ingredients

  • 4 med. firm but Ripe Peaches , sliced into 1/2" wedges
  • 2 Tablespoons (30ml) unsalted Butter
  • 2 Tablespoons (30ml) Brown Sugar
  • 1 teaspoon (5ml) ground Cinnamon

Pancake Ingredients

  • 2 cups (250g) unbleached All-Purpose Flour
  • 2 Tablespoons (30ml or 30g) Brown Sugar
  • 2 teaspoons (10ml or 10g) Baking Powder
  • 1 teaspoon (5ml or 5g) Baking Soda
  • 1 teaspoon (5 ml or 5g) coarse Kosher Salt or Sea Salt
  • dash fresh grated Nutmeg
  • 1/4 cup (60g) unsalted Butter
  • 2 cups (475ml) Buttermilk *see note 1
  • 2 lrg. Eggs
  • fine zest of 1 med Orange (optional)


Peach Directions

  1. In a large saute pan over medium-low heat, melt butter. Add brown sugar and cinnamon and stir to evenly mix.
  2. Gently add peaches. Cook for almost 1 minute then gently flip over. Cook for another 30 seconds and remove from heat. Set aside.

Pancake Directions

  1. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, and nutmeg. Whisk for 20 seconds to thoroughly combine.
  2. In a small sauce pan, add butter. Over medium high heat, melt butter and continue cooking until it starts to develop an amber color and gives off a nutty smell (if it seems like it is cooking too fast, occasionally lift off of heat and give the pan a few shakes, then return to heat). Set aside.
  3. If making buttermilk, make now and set aside for 5 minutes *see note 1.
  4. Place buttermilk in a medium bowl. Whisk in browned butter. Whisk in eggs and orange zest.
  5. Make a well in the dry ingredients. Pour wet ingredients into well, then stirring from the liquid center gradually working your way out, combine wet and dry ingredients just until there are no flour streaks (batter will still be lumpy).
  6. Heat a large pan or skillet over medium high heat. When hot, lightly spray or brush with a touch of oil then ladle the batter onto the pan to make pancakes. When bottom is golden and tops are bubbly (1 to 2 minutes) flip pancakes over and cook second side until golden. Repeat until batter is done.
  7. Serve with glazed peaches and any other favorite toppings (maple syrup, whipped cream, butter...)

Recipe Notes

Note 1: To make buttermilk, for every cup of milk add one tablespoon of lemon juice. Stir and set aside for 5 minutes. Use as directed in recipe.

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