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Homemade Rice Krispie Treat Pancakes with Browned Butter Syrup. recipe photo

Rice Krispie Treat Pancakes with Browned Butter Syrup.

Wake up to the magical combination of Rice Krispie Treats and fluffy pancakes, drizzled with decadent browned butter syrup!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

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 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

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or Non-Stick Skillet
  • Spatula
  • Small saucepan
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. 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.
  2. 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!
  3. 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.
  4. In a small saucepan, melt 1/2 cup of salted butter over medium heat. Allow it to cook until it turns golden brown, stirring frequently. Once browned, whisk in the brown sugar, buttermilk, baking soda, and vanilla extract until smooth.
  5. Stack the pancakes on plates, drizzle with the warm browned butter syrup, and add extra mini marshmallows or Rice Krispies on top for garnish. Enjoy!

Notes

  • Let your batter rest for about 10 minutes for fluffier pancakes.
  • Use a cookie scoop for uniform pancake sizes.
  • For crispy edges, use a bit more butter on the griddle.