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Whole Wheat Brown Butter Cinnamon Pancakes

  • Author: Mary
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2-3 1x


Units Scale
  • 1 cup white whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 Tbsp granulated sugar
  • 3 Tbsp unsalted butter
  • 1 cup buttermilk
  • 1 egg
  • 1/2 tsp vanilla
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp brown sugar
  • 1 1/3 cups mixed berries
  • 1/2 tsp cornstarch


  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
  2. In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won't continue to cook.
  3. Whisk together the butter and the buttermilk, then add the egg and vanilla. Combine with the dry ingredients and whisk until mostly combined (don't over-mix).
  4. Heat a nonstick griddle over medium heat, and when it's hot pour ⅓ cup at a time onto the griddle. Cook until each side is golden brown, about 2 minutes. Keep warm in the oven, heated to 200F.
  5. While the pancakes are cooking, make the compote: combine the apple cider vinegar with the brown sugar in a small saucepan over medium heat. Cook until the sugar has dissolved, then add the berries. Bring to a simmer, using a spatula to break apart the berries, and cook for about 10 minutes. Add the cornstarch, if using, stir and cook for another few minutes (or until thickened).
  6. Serve the pancakes topped with yogurt, compote, and maple syrup!