Brown Butter Pancakes with Sheet Pan Berries

Brown Butter Pancakes with Sheet Pan Berries

Brown butter pancakes with sheet pan berries are super fluffy, simple, and delicious. They look like you spent the whole morning making them.  Make a double batch as everyone will want seconds.  They are that good.   Serve them for brunch with my Hashbrown Casserole or Artichoke Egg Bake.

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brown butter pancakes with berries

When I make brown butter pancakes with berries, I like the berries to be sweet and hot, with lots of juicy syrup to pour over my pancakes.  Fresh berries prepared in a kettle become berry sauce.  That is why I love roasting the berries on a sheet pan.  They look like whole fresh berries, that are hot and juicy, so beautiful on pancakes or waffles. 

Sheet pan Berries

Make The Sheet-pan Berries. 

Sheet pan berries for these brown butter pancakes, are so simple to make.  Simply mix 4 cups of berries with 1/2 cup of sugar.  Use more sugar if the berries are tart.  When using strawberries, cut them into half or quarters first.  Roast them for 25 – 30 minutes at 350 degrees.  Stir once half-way through.

 

pancakes and berries on a plate

Make the Fluffy Brown Butter Pancakes.

Make the brown butter first. Whenever I make brown butter, I make extra and store it in the refrigerator. (click here)  for a link on how to make brown butter. This recipe lets you add herbs. Don’t add the herbs. While the brown butter is cooling, mix together your dry ingredients. Then in a separate bowl, whisk together the wet ingredients, including the browned butter that has cooled enough, so you don’t cook the eggs. Add the wet ingredients to the dry and stir until just combined. The batter will be lumpy.  

brown butter pancakes with sheet pan berries

Cook and Serve the Brown Butter Pancakes with Sheet Pan Berries.

Heat a skillet or electric griddle. Add a little butter to the hot surface to keep the pancakes from sticking. Use a scant 1/2 cup of batter for each pancake. Cook the pancakes for 2-3 minutes. The batter should be set, and the bubbles popped. Sneak a peek underneath to make sure it is a golden brown. Give the pancakes a quick flip and cook for 1-2 minutes more. Serve immediately with the hot berries. Pour any extra juice over the pancake instead of using syrup. A small scoop of ice-cream or whipped cream completes this perfect plate of browned butter pancakes. 

brown butter pancakes with sheet pan berries

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brown butter pancakes with sheet pan berries

Brown Butter Pancakes with Berries

Fluffy, Fluffy brown butter pancakes with sheet pan berries are quick, simple, and delicious. They look like you spent the whole morning making them.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Keyword: easy, fluffy pancakes, pancakes with berries, vegetarian
Servings: 4
Calories: 377kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • sheet pan

Ingredients

Sheet Pan Berries

  • 4 cups berries (600g) mixture of any type of whole berries
  • ½ cup granulated sugar (50 g)

Fluffy Brown Butter Pancakes

  • 1 cup all-purpose flour (120g)
  • 1 tsp baking powder
  • ½ tsp soda
  • ¼ tsp sea salt
  • ¾ cup milk (177ml)
  • ¼ cup sour cream (56 g)
  • 1 egg large
  • 1 Tbsp maple syrup
  • ½ tsp vanilla
  • 2 tbsp brown butter

Instructions

Sheet Pan Berries

  • Preheat oven to 350°°F
  • Combine the sugar with the berries and spread on a sheet pan.
    mixed berries on a sheet pan
  • Bake for 25-30 minutes stirring once halfway through baking.
    Sheet pan Berries

Fluffy Brown Butter Pancakes

  • Make the Browned Butter: Use one stick of butter to make the browned butter. You will only need 2 Tbsp. so save the extra to put on vegetables or use in baking. Follow this link for how to make browned butter. Click Here
  • Mix up the pancakes while the berries are roasting.
  • Combine the flour, baking powder, soda, and sea salt in a large bowl.
  • In a separate bowl mix together the eggs, milk, maple syrup, sour cream, melted browned butter, and vanilla. (make sure the browned butter is warm and not hot or it will cook the eggs.
  • Combine the wet and dry ingredients just until no powdery flour is visible. Batter will be lumpy.
  • Heat a cast-iron skillet. A few drops of water in the skillet should sizzle when the skillet is hot enough. I use an electric griddle set to 375°F. Grease the skillet or griddle with butter.
  • Add 1/2 cup of batter per pancake. A scoop works well for this. Spread the batter out evenly with the back of the scoop.
    Brown Butter Pancakes on a griddle
  • Cook until the bottoms are golden brown. About 2-3 minutes. Give a quick flip and cook another 1-2 minutes more. Be patient and don't flip too soon.
  • Serve hot with the sheet pan berries and whipped cream or ice cream.

Video

Notes

When I use strawberries, I cut them into quarters before roasting.
If you don't have time to make the brown butter use regular butter instead.  The brown butter makes these pancakes extra tasty. 

Nutrition

Serving: 2pancakes | Calories: 377kcal | Carbohydrates: 74g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 196mg | Potassium: 325mg | Fiber: 5g | Sugar: 44g | Vitamin A: 294IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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