Brown Butter Buttermilk Pancakes with a Peach Cobbler Compote

These brown butter buttermilk pancakes with a peach cobbler compote are truly something special. They’re soft, fluffy, and full of rich, nutty flavor from the brown butter and that compote? It’s warm, spiced, and tastes like summer in every bite. Paired with ripe peaches, maple syrup, and cozy spices, this is the kind of breakfast that feels like a treat but comes together so easily. If you’re a peach girlie (or just love a good weekend stack), you need to make these.

Peach Cobbler Compote

What you'll need:

    •    2 large ripe peaches, peeled and diced into bite-sized pieces

    •    2 tablespoons maple syrup (or more to taste)

    •    ½ teaspoon ground cinnamon

    •    ⅛ teaspoon ground nutmeg or a pinch of freshly grated nutmeg

    •    Pinch of ground clove

    •    1 teaspoon fresh lemon juice

    •    ½ teaspoon vanilla extract or bourbon vanilla bean paste

    •    Pinch of salt

Directions:

    1.    Add the peaches, maple syrup, cinnamon, nutmeg, clove, lemon juice, vanilla, and salt to a small saucepan.

    2.    Cook over medium heat for 6–8 minutes, stirring occasionally, until the peaches are softened and syrupy but still hold their shape.

    3.    Remove from heat and set aside to slightly cool. The compote will thicken as it cools.

Brown Butter Pancakes

(makes about 6-7 pancakes)

What you'll need:

    •    1 cup all-purpose flour

    •    1 tablespoon sugar

    •    ½ teaspoon baking powder

    •    ¼ teaspoon baking soda

    •    ¼ teaspoon salt

    •    1 cup buttermilk

    •    2 tablespoons sour cream

    •    1 large egg

    •    2½ tablespoons unsalted butter

Directions:

    1.    In a small saucepan, melt the butter over medium heat. Once melted the butter will foam up and subside, you'll see brpwn specks start to form at the bottom (it takes about 5-8 mins) It should have a nutty aroma. Remove from heat and pour in a bowl to stop from cooking. Set aside and let it cool.

    2.    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

    3.    In another bowl, whisk together the buttermilk, sour cream, and egg. Slowly whisk in the brown butter. ( make sure to scoop out all the brown bits at the bottom. Thats the ood stuff)

    4.    Add the wet ingredients to the dry ingredients and stir gently until just combined (batter should remain lumpy with a few streaks of flour..DON'T OVERMIX). Let the batter sit for 10 minutes before cooking.

    5.    Heat a nonstick skillet or griddle over medium heat and lightly grease with oil. Using a paper towel, carefully wipe out the oil, leaving a thin film on bottom of pan.

    6.    Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes, or until golden brown and cooked through. (optional , but i like to add butter to my pancake once i flip them so the butter can soak into the pancake)

    7.    Serve warm, topped generously with the peach cobbler compote. Drizzle over some maple syrup and ENJOY!