Imagine waking up to the delightful aroma of pancakes sizzling on the griddle, the sweet scent of marshmallows wafting through the air, and the rich, nutty fragrance of browned butter enveloping your kitchen. This isn’t just any ordinary breakfast; this is a whimsical twist on a classic favorite: Rice Krispie Treat Pancakes with Browned Butter Syrup. These pancakes combine the nostalgic flavors of Rice Krispie treats with the comforting familiarity of fluffy pancakes, all drizzled with a luscious syrup that takes your breakfast to the next level. Let’s dive into this delicious recipe that will have you and your loved ones asking for seconds!

What You’ll Love About This Recipe

These Rice Krispie Treat Pancakes with Browned Butter Syrup are:

Fun and Unique: A playful twist on the traditional pancake, perfect for breakfast or brunch.
Decadent: The combination of mini marshmallows and browned butter syrup creates a rich flavor experience.
Easy to Make: With straightforward steps, you’ll have these pancakes ready in no time.
Customizable: Feel free to tweak ingredients to suit your preferences or dietary needs.

What You’ll Gather

To whip up these delightful pancakes, you’ll need the following ingredients:

2 cups white whole wheat flour or whole wheat pastry flour or regular flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups buttermilk (may swap coconut milk or regular milk)
1 tablespoon vanilla extract
2 eggs
2 tablespoons butter, melted
1 ounce bag mini marshmallows (10)
3 cups Rice Krispies
1/2 cup salted butter (1 stick)
3/4 cup brown sugar
1/2 cup buttermilk (may swap regular milk or canned coconut milk)
1 teaspoon baking soda
1 teaspoon vanilla extract

Prep & Cook Tools

Before we start cooking, gather these essential tools:

Mixing Bowls: For combining dry and wet ingredients.
Whisk: To ensure your batter is smooth and lump-free.
Griddle or Non-Stick Skillet: For cooking the pancakes evenly.
Spatula: To flip those pancakes with ease.
Small Saucepan: For making the browned butter syrup.
Measuring Cups and Spoons: For accurate ingredient measurements.

Cooking Rice Krispie Treat Pancakes with Browned Butter Syrup.: The Process

Step 1: Prepare the Pancake Batter

In a large mixing bowl, combine the flour, baking powder, and salt. In another bowl, whisk together the buttermilk, vanilla extract, eggs, and melted butter until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the mini marshmallows and Rice Krispies, ensuring they are evenly distributed throughout the batter.

Step 2: Heat the Griddle

Preheat your griddle or non-stick skillet over medium heat. To check if it’s ready, sprinkle a few drops of water on the surface; if they dance and evaporate quickly, you’re good to go!

Step 3: Cook the Pancakes

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for an additional 1-2 minutes, or until golden brown. Transfer cooked pancakes to a plate and cover them to keep warm while you repeat with the remaining batter.

Step 4: Make the Browned Butter Syrup

In a small saucepan, melt 1/2 cup of salted butter over medium heat. Allow it to cook until it turns golden brown and develops a nutty aroma, stirring frequently to prevent burning. Once browned, carefully whisk in the brown sugar, buttermilk, baking soda, and vanilla extract. Continue to stir until the mixture is smooth and well-combined. Remove from heat and let it cool slightly.

Step 5: Serve and Enjoy!

Stack the pancakes on plates, drizzle generously with the warm browned butter syrup, and add extra mini marshmallows or Rice Krispies on top for a fun garnish. Enjoy your Rice Krispie Treat Pancakes with Browned Butter Syrup while they’re warm!

Nutrition-Minded Tweaks

If you’re looking to make some adjustments to this recipe for a healthier twist, consider the following options:

Replace white whole wheat flour with whole wheat pastry flour for a lighter texture.
Use unsweetened almond or coconut milk instead of buttermilk for a dairy-free version.
Swap out half of the butter for applesauce to reduce saturated fat.
Reduce the brown sugar in the syrup by half and add a splash of maple syrup for natural sweetness.

Little Things that Matter

Cooking is all about the little details! Here are some tips to elevate your pancake game:

Let your batter rest for about 10 minutes before cooking; this helps create fluffier pancakes.
Use a cookie scoop to portion out the batter for perfectly uniform pancakes.
If you want extra crispy edges, use a little more butter on the griddle.
For added flavor, consider mixing in chocolate chips or crushed nuts into the batter.

Keep-It-Fresh Plan

These pancakes are best enjoyed fresh, but if you have leftovers, here’s how to keep them fresh:

Store any uneaten pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, place pancakes in the toaster or microwave until warmed through.
You can also freeze leftover pancakes by placing parchment paper between each pancake and storing them in a freezer bag for up to 2 months.

That’s a Wrap

Rice Krispie Treat Pancakes with Browned Butter Syrup are sure to become a favorite in your breakfast rotation. The combination of fluffy pancakes, gooey marshmallows, and rich syrup offers a fun and delicious experience that will bring smiles to the breakfast table. Whether you’re serving them for a special occasion or just a cozy weekend brunch, these pancakes are a treat that everyone will love. Don’t hesitate to experiment with the recipe to make it your own! Happy cooking!