Creme Brulee Pancakes recipe

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Ingredients

1 egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 tablespoon white sugar
1 ¼ cups milk
¼ cup heavy cream
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
¼ cup white sugar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
1 teaspoon butter, or as needed

Nutrition Info

230.7 calories
carbohydrate: 31.9 g
cholesterol: 49.3 mg
fat: 9.2 g
fiber: 0.7 g
protein: 4.7 g
saturatedFat: 5.5 g
servingSize: -
sodium: 567.1 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined, whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl, stir flour mixture into liquid ingredients to make a smooth batter.

  2. Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.

  3. Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer, cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

Recipe Yield

8 servings

Recipe Note

My girlfriend's love of pancakes and creme brulee ice cream made me decide to try and combine the two. The crunchy sugar crust is a nice addition to the traditional pancake. These pancakes are light, fluffy, and so rich and sweet they don't need syrup.

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