Brown Butter Winter Citrus Pancakes

As a super huge fan of citrus, I loved this recipe I found on a blog I follow and have made it several times.  When people learn that when I make pancakes or waffles on the weekends from scratch, they seem to think it’s really fancy.  But, really, there’s no need to buy pancake mix — you probably have all of the ingredients in your cupboard already, and it takes less than 15 minutes to make the batter.  I actually find flipping the pancakes the hard part, which Gavin willingly takes on!  It’s good to have a marriage that is a partnership!

Brown Butter Winter Citrus Pancakes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: Serves 2


  • 3 TBSP Butter
  • 1 cup Buttermilk (I use milk and add in 1 T of vinegar to make buttermilk, since I don\'t keep it on hand)
  • 1/2 tsp Vanilla Extract
  • 1 Egg
  • 1 cup All-purpose flour
  • 1 TBSP Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Citrus zest (I used oranges, but you can use whatever kind you have/want)
  • 2 Tangerines, peeled and separated
  • 1 Grapefruit, peeled and segmented
  • 1 Blood Orange, peeled and segmented (I used regular oranges since blood oranges were not quite in season yet)


  1. Melt butter in a small saucepan over medium heat. The butter will foam and froth and begin to brown. When the butter solids begin to brown, keep an eye on them so they don\'t burn. The butter will smell rich and nutty (I rely on this point to tell when it\'s done). Cook until butter bits are brown, then remove from the hot pan and place in a small bowl.
  2. Whisk together egg, buttermilk, vanilla extract and citrus zest. Whisk in the browned butter. Set aside.
  3. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the buttermilk mixture all at once to the dry ingredients. Stir together with a fork until well incorporated. If the batter is lumpy, that\'s fine.
  4. Let batter rest while you heat up the skillet over medium head. We have a nonstick griddle, so I don\'t bother greasing the pan, but if you don\'t have a nonstick one, you may want to consider that. Spoon pancake batter by the 2 tablespoons full into the hot pan. Let cook until browned on one side, flip and brown on the other side.
  5. Arrange the pancakes on a plate, top with segmented citrus and maple syrup (if desired).

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in breakfast, butter, buttermilk, citrus, egg, flour, grapefruit, joy the baker, orange, pancakes, recipe, salt, sugar, tangerine, vanilla, zest. Bookmark the permalink.

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