These Brown Butter Chocolate Chip Pancakes are so fluffy, buttery, and loaded with chocolate chips. Brown butter and chocolate are love language, okay? And I think you’ll love these pancakes too.
It’s the weekend! Time for a slow morning with a warm stack of fluffy, buttery, chocolatey pancakes! I know it’s so much easier to whip up a pancake mix, but trust me it does not take much longer to whip up some homemade brown butter chocolate chip pancakes and they taste fresh and oh so good! Enjoy warm with a little maple syrup, honey, or whatever kind you like! You neeeeed these brown butter chocolate chip pancakes in your life. Make a fluffy stack for your next breakfast or weekend brunch and get ready to fall in love!
WHY YOU’LL LOVE THESE BROWN BUTTER CHOCOLATE CHIP PANCAKES
- These brown butter chocolate chip pancakes are fluffy and light!
- Made with brown butter!
- Brown butter adds a richer flavor to these pancakes! Making them irresistible and oh so good!
- All it takes is a few simple ingredients and these pancakes come together in about 30 minutes.
- You can make these pancakes at the weekend and freeze them to grab and go for those busy mornings.
INGREDIENTS NEEDED & NOTES TO MAKE THESE BROWN BUTTER CHOCOLATE CHIP PANCAKES
Butter – I love using unsalted butter to make the brown butter for these pancakes, but you can also use salted butter.
Milk – Feel free to use any milk you’d like! You can use your milk of choice, either whole, skim, or non-dairy milk.
Egg – To help the pancakes rise and have a light and fluffy consistency.
Vanilla – To enhance the flavor.
Salt – This will do the job of balancing out the flavor.
Sugar – I love sweetening these pancakes with light brown sugar for that rich, molasses flavor.
Flour – You’ll just need regular all-purpose flour to make these pancakes.
Leavening agent – This recipe uses baking powder and baking soda to allow the pancakes to be thick and fluffy.
Chocolate chips – You can use dark chocolate chips, milk chocolate chips, or semi-sweet chocolate chips. My all-time favorite is semi-sweet!
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Mixing bowls
- a whisk
- Nonstick skillet
- Rubber spatula
- Measuring cups
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE BROWN BUTTER CHOCOLATE CHIP PANCAKES
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Brown your Butter
Add butter to a small light-colored saucepan and cook over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to crackle, foam, and sizzle around the edges. Make sure you keep stirring during this process, about 5 to 7 minutes.
After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. It will smell intensely buttery and nutty. Immediately transfer the butter to a bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for about 10 minutes.
STEP 2 – Make the Pancakes
In a medium bowl combine flour, baking powder, baking soda, and salt. Mix until thoroughly combined, making sure there are no clumps.
In a separate mixing bowl, combine milk, eggs, brown butter, vanilla, and brown sugar. Whisk until well combined and smooth.
Fold the dry ingredients (flour mixture) into the wet ingredients until just combined and mostly smooth, careful not to over-mix. Fold in the chocolate chips and cover with plastic wrap. Let the batter rest for about 20 minutes.
In a large skillet, melt a piece of butter on medium heat. Then, using a 1/4 measuring cup or 1/3 measuring cup, scoop the pancake batter into the hot skillet, being sure to leave space in between your pancakes.
Cook the pancakes on medium heat and leave alone until bubbles start to form on top of your pancakes, about 2 minutes. Then, quickly flip the pancakes and allow them to cook for another minute on the other side.
Once all your pancakes are done, remove them from the heat. Then, add a piece of butter and cook your remaining batter.
Plate a few pancakes on a plate, top with your favorite toppings, and enjoy warm
TIPS FOR MAKING THE BEST BROWN BUTTER CHOCOLATE CHIP PANCAKES
- Use a non-stick skillet and make sure that the butter is melted and heated before adding your pancake batter.
- Wipe the skillet clean and add more butter between batches.
- Make sure to leave some spaces between your pancakes, don’t overcrowd the pan. This allows the heat to be evenly distributed.
- Rest the pancake batter! Let it sit for at least 15 minutes before you heat the pan.
HERE’S HOW TO STORE THE LEFTOVER PANCAKES
You can keep the leftover pancakes in an airtight container and refrigerate for up to four days. You can also freeze these pancakes and give yourself a quick easy breakfast for those busy mornings. Wrap the pancakes with plastic wrap and place them in an airtight container or a freezer-safe ziplock bag. Freeze for up to 3 months.
Brown Butter Chocolate Chip Pancakes
These Brown Butter Chocolate Chip Pancakes are so fluffy, buttery, and loaded with chocolate chips. Brown butter and chocolate are love language, okay? And you might find these pancakes so amazing that they might just change your life.
Ingredients
- 480g (2 cups) whole milk
- 1 large eggs
- 1 egg yolk
- 113g (1 stick) unsalted butter, browned
- 1 teaspoon vanilla extract
- 55g (1/4 cup) light brown sugar
- 312g (2+1/2 cups, spoon and level method) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Instructions
STEP 1 - Brown your Butter
Add butter to a small light-colored saucepan and cook over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to crackle, foam, and sizzle around the edges. Make sure you keep stirring during this process, about 5 to 7 minutes.
After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. It will smell intensely buttery and nutty. Immediately transfer the butter to a bowl to prevent burning, making sure you scrape all the butter from the pan. Set aside to cool for about 10 minutes.
STEP 1 - Make the Pancakes
In a medium bowl combine flour, baking powder, baking soda, and salt. Mix until thoroughly combined, making sure there are no clumps.
In a separate mixing bowl, combine milk, eggs, brown butter, vanilla, and brown sugar. Whisk until well combined and smooth.
Fold the dry ingredients (flour mixture) into the wet ingredients until just combined and mostly smooth, careful not to over-mix. Fold in the chocolate chips and cover with plastic wrap. Let the batter rest for about 20 minutes.
In a large skillet, melt a piece of butter on medium heat. Then, using a 1/4 measuring cup or 1/3 measuring cup, scoop the pancake batter into the hot skillet, being sure to leave space in between your pancakes.
Cook the pancakes on medium heat and leave alone until bubbles start to form on top of your pancakes, about 2 minutes. Then, quickly flip the pancakes and allow them to cook for another minute on the other side.
Once all your pancakes are done, remove them from the heat. Then, add a piece of butter and cook your remaining batter.
Plate a few pancakes on a plate, top with your favorite toppings, and enjoy warm
♡♡♡
If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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