Brown Butter and Buttermilk Pancakes with Peaches
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These Brown butter and buttermilk pancakes with peaches is the perfect summer breakfast recipe! The pancakes are packed with flavor from the brown butter while the buttermilk makes them extra fluffy. They are then topped with sauteed peaches, adding the perfect summer fruity flare. The pancakes are refined sugar free and come together quickly, making them an amazing family breakfast recipe.
I am back again with the brown butter magic! This time in these fluffy and soft buttermilk pancakes topped with fresh peaches. I created this recipe after I made my brown butter and honey peach muffins because I knew that it would turn out to be an amazing breakfast recipe. And it definitely came out perfect!
Why you will love these brown butter and buttermilk pancakes with peaches
Refined sugar free: The pancakes and the peaches are lightly sweetened with honey so there is no refined sugar used in this breakfast recipe. If you add whipped cream, then there will be refined sugar but that is up to you!
Summer Foward: The fruity peaches give off all the summer vibes! I love baking with peaches in the summer when they are in season to get the most out of the tasty stone fruit.
Easy to make: These pancakes are really easy to make, even with the brown butter and peaches. You can have breakfast on the table in under 20 minutes with these pancakes.
Fluffy with crispy edges: The buttermilk makes for fluffy pancakes in the center, but the edges are still browned and a little crispy. A dreamy pancake indeed!
How to brown butter
Browning the butter for these buttermilk pancakes is really easy and simple! Here is how to get the perfect brown butter!
- Place a medium saucepan over medium-low heat. Add stick of butter.
- Melt the butter, making sure to stir occasionally. Do not walk away from the stove as the process can go quickly once the butter melts. The butter will start to bubble and sizzle a little bit.
- After about 5-8 minutes, the milk solids in the butter will start to brown. Stir continuously until you have reached a golden-brown color. Remove from heat immediately to prevent the butter from burning.
- I like to transfer my browned butter to a separate bowl and place in the refrigerator to let it cool slightly before adding it the pancake batter.
Thats it! The whole process takes less than 10 minutes and adds a beautiful depth of flavor to the pancakes!
Do you have to use buttermilk?
Yes! This is a must for the pancakes to be extra fluffy! There is a chemical reaction with buttermilk and baking soda that creates light and airy pancakes. For best results, use store bought buttermilk. But if you are in a pinch, you can make your own by adding 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
What you will need to make the pancakes
All-Purpose Flour: No fancy flours are required. Just simple all-purpose flour. If you need to make these pancakes gluten-free, swap for a 1:1 ratio gluten-free flour.
Baking powder & Baking Soda: The leavening agents used to help give a little rise to the pancakes.
Salt: Enhances the flavors.
Butter: You will need 1/2 of a stick (1/4 cup) of butter to turn into brown butter goodness. You will also need a little extra to grease your pan to give the pancakes a nice crispy edge and sauté the peaches. Use unsalted butter.
Honey: The pancakess are sweetened with a touch of honey. No refined sugar needed. The peaches are also sauteed with a little bit of honey.
Vanilla extract: Adds to the flavor of the pancakes.
Eggs: Provides structure to the pancakes.
Buttermilk: Makes the pancakes extra fluffy! See the note above for an alternative if you do not have buttermilk.
Cinnamon: A little bit of cinnamon is mixed in the peaches.
Peaches: You will need about 2 fresh peaches to top the buttermilk pancakes.
Whipped cream: This one is optional…kind of! I highly recommended topping the pancake with whipped cream! It gives peaches and cream vibes and really takes the pancakes to the next level. You can use store bought or make your own whipped cream.
Maple Syrup: Optional to add to the cooked brown butter pancakes to create that classic pancake flavor.
Tips and tricks
- Do not over mix the batter after adding the dry ingredients into the wet. Stir until just combined. Overmixing can cause the pancakes to be dense.
- Grease your skillet with butter to get those crispy brown edges on the pancakes. Be sure the skillet is heated when you add the pancake batter.
- You can make four huge pancakes or 8 small ones.
- You can peel the skin on the peaches if you wish. However, I do not peel my peaches.
- If you have leftover pancakes, cook them up and refrigerate for 1-2 days. Reheat in the microwave when ready to enjoy. As with all pancakes, they taste best when cooked fresh.
If you give these brown butter and buttermilk pancakes with peaches a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these brown butter pancakes as much as we do!
Brown Butter and Buttermilk Pancakes with Peaches
Ingredients
- 2 C. All-purpose flour
- 2 tsp. Baking powder
- 1/2 tsp. baking soda
- 2 Tbsp honey
- 4 Tbsp. Butter (1/4 cup)
- 1/2 tsp. Salt
- 1 1/2 tsp. Vanilla extract
- 2 eggs
- 1 1/2 C. Buttermilk
Peach topping:
- 2 peaches (sliced)
- 2 Tbsp. Honey
- 1 Tbsp. Butter
- 1 tsp Cinnamon
- Pinch of salt
Instructions
- In a medium saucepan over medium-low heat, add the butter. Stirring frequently, melt the butter. Continue to cook until the butter starts to brown. Remove from heat right as the butter has a golden brown color, roughly 5-7 minutes. Set aside and let cool.
- To make the peaches, melt the butter in a saucepan over medium-low heat. Once melted, add the sliced peaches, honey, cinnamon and salt. Stir together. Sauté for about 5 minutes or until the peaches are soft and the mixture is a little bubbly. You can reduce heat to low to keep warm while you make the pancakes, making sure to stir occasionally.
- Using a medium bowl, add the flour, salt, baking powder and baking soda. Whisk together.
- In a separate large bowl, add the eggs, buttermilk, cooled brown butter, honey, and vanilla extract. Beat together until fully combined. Add the dry ingredients into the wet and stir until just combined.
- Heat a skillet over medium to medium-low heat. Add a pat of butter and melt. Add the pancake batter onto the hot skillet, making either four large pancakes or 8 small pancakes.
- Cook until the edges are set, and the bottom is browned. Carefully flip and brown the other side.
- Remove the pancakes from the skillet. Add butter and maple syrup if desired. Place the peaches over the pancake, making sure to get all the sauce. Add whip cream if using and enjoy!
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The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
