Best 3 Brown Butter And Powdered Buttermilk Pancake Mix Recipes

Who doesn't love pancakes? The ultimate brunch dish that embodies comfort and versatility. If you're looking to elevate your pancake game, brown butter and powdered buttermilk pancake mix are must-haves. The brown butter adds a luscious nutty flavor and a golden-brown hue, while the powdered buttermilk lends a tangy, tender crumb. With this dynamic duo, you can create fluffy, mouthwatering pancakes that will be the star of any breakfast or brunch spread.

Check out the recipes below so you can choose the best recipe for yourself!

"INSTANT" PANCAKE MIX

Keep Alton Brown's "Instant" Pancake Mix in the cupboard and just add eggs, buttermilk and butter for easy pancakes any day of the week, from Food Network.

Provided by Alton Brown

Yield 3 batches of pancakes (12 pancakes)

Number Of Ingredients 11

Ingredients

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Steps:

Combine all of the ingredients in a lidded container. Shake to mix.
Use the mix within 3 months.
Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

BROWN BUTTER AND POWDERED BUTTERMILK PANCAKE MIX

Brown Butter and Powdered Buttermilk Pancake Mix image

With this shelf-stable homemade pancake mix ready to go in your pantry, you're always minutes away from an exceptional pancake breakfast.

Provided by Kendra Vaculin

Categories Breakfast Pancake Brunch Butter Buttermilk Quick & Easy Egg Mother's Day Father's Day Easter Peanut Free Vegetarian Kid-Friendly

Yield Makes 6 cups mix, enough for two batches of 18 pancakes each

Number Of Ingredients 12

Ingredients

Pancake mix
⅔ cup (65 g) powdered butter
1 cup (145 g) powdered buttermilk, divided
4 cups (500 g) all-purpose flour
¼ cup granulated sugar
4 tsp. baking powder
4 tsp. kosher salt
Pancakes
3 cups pancake mix (½ of the total mix above; reserve remainder for another time)
2 large eggs
2 cups cold seltzer water
Vegetable or canola oil, for cooking

Steps:

In a medium saucepan, heat the powdered butter and ½ cup powdered buttermilk over medium. Cook, whisking constantly to keep from scorching and turning down burner if needed, until browned and fragrant, about 6 minutes. Transfer to a large bowl and let cool slightly.
Add remaining ½ cup powdered buttermilk, flour, sugar, baking powder, and salt to the bowl and whisk together. This is your pancake mix; store at room temperature in an airtight container until ready to use.
For each batch of pancakes, measure pancake mix into a large bowl. In a medium bowl, beat eggs until smooth. Add seltzer and whisk to combine. Add the wet mixture to the dry and whisk to just combine.
Heat a large nonstick pan over medium; use a paper towel to rub the surface with a bit of vegetable oil. Working in batches, scoop the pancake batter into the pan using a ¼ cup measure. Cook the pancakes until browned and the bubbles across the surface have popped, about 2 minutes. Flip the pancakes and cook until set through, 1-2 minutes. Continue with the remainder of the batter, adjusting the heat to keep it at medium and re-oiling the pan surface as needed.

CINNAMON AND BROWN SUGAR PANCAKE MIX IN A JAR

Cinnamon and Brown Sugar Pancake Mix in a Jar image

A terrific easy pancake mix that can placed into a jar for easy gift-giving. The ever-popular cinnamon flavor adds a touch of sweetness.

Provided by Sandy N

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

3 cups all-purpose flour
½ cup brown sugar
3 tablespoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt

Steps:

Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 102.4 g, Fat 0.9 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 0.1 g, Sodium 1688.2 mg, Sugar 27.1 g

Tips:

To make buttermilk, simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
If you don't have powdered buttermilk, you can make your own by drying out regular buttermilk in a low oven or dehydrator.
To brown butter, melt it in a saucepan over medium heat and cook until it turns a golden brown color and smells nutty.
For fluffy pancakes, make sure to not overmix the batter.
Cook the pancakes over medium heat so that they have time to cook through without burning.

Conclusion:

Brown butter and powdered buttermilk pancakes are a delicious and easy-to-make breakfast treat. With just a few simple ingredients, you can enjoy a stack of fluffy, flavorful pancakes that are sure to please everyone at the table. So next time you're looking for a special breakfast, give these pancakes a try!