Recipe

Luxurious Pancakes

Fluffy, golden pancakes with browned butter, toasted nuts, and a honey herb drizzle that tastes like brunch at a fancy place but cooks like a chill Saturday at home.

By Matt Campbell

•

4.8

A stack of golden pancakes topped with toasted nuts and a glossy honey herb drizzle on a ceramic plate in soft morning light

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These pancakes are my love letter to cozy carbs with a little swagger. Think classic fluffy centers and crisp edges, but upgraded with browned butter, a nutty crunch, and a sweet herbal drizzle that makes your kitchen smell like you have your life together.

The best part is none of this requires rare ingredients or chef-y stress. We toast the nuts, brown the butter, and steep a few herbs in warm honey. That is the whole “luxurious” secret. If you can flip a pancake without launching it onto the stove, you are absolutely ready for this.

Why It Works

Fluffy, tender pancakes thanks to buttermilk and a short rest that hydrates the flour without overmixing.
Deep, toasty flavor from browned butter, which adds caramel notes without adding extra work.
Crunch in every bite from toasted pecans or walnuts folded into the batter and sprinkled on top.
Bright finish from a simple honey herb drizzle that cuts through the richness.

Pairs Well With

Storage Tips

Fridge: Let pancakes cool completely, then store in an airtight container with parchment between layers. They keep well for about 3 days (up to 4, but best earlier).

Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag. Good for 1 to 2 months for best quality. Parchment between pancakes prevents a frozen pancake brick situation.

Reheat (best methods):

Toaster: Great for crisp edges, especially if pancakes are not too thick.
Oven: 350°F for 8 to 12 minutes, wrapped loosely in foil, until warmed through.
Microwave: 20 to 40 seconds, covered. Fast, softer edges.

Honey herb drizzle: Store separately in a small jar in the fridge for up to 1 week. Fresh herbs can intensify over time and honey may crystallize, so warm it gently and stir so it loosens before serving.

Common Questions

What herbs work best in the drizzle?

Rosemary and thyme are my go-to for a cozy, woodsy vibe. If you want brighter, use basil or mint. Keep it subtle. You are aiming for “hmm what is that?” not “I just ate a bouquet.”

Can I make these without buttermilk?

Yes. For this recipe, you want 1 1/4 cups buttermilk substitute: measure 1 1/4 cups milk, then whisk in 2 1/2 teaspoons lemon juice or white vinegar. Let it sit 5 minutes. It will not be exactly the same as real buttermilk, but it gets you fluffy and tangy without throwing off the batter.

How do I keep pancakes fluffy and not flat?

Two rules: do not overmix and let the batter rest 5 to 10 minutes. A few small lumps are good. Smooth batter is usually overworked batter.

Can I use a different nut or skip nuts entirely?

Absolutely. Almonds, hazelnuts, pistachios, or even pepitas work. If you are nut-free, swap in toasted sunflower seeds or skip the mix-ins and lean on the browned butter flavor.

Why is my first pancake always weird?

Your pan is still getting to the right temperature and your fat is settling in. Consider the first pancake your warm-up lap. It is tradition.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl and whisk
Medium bowl (for wet ingredients)
12-inch nonstick skillet or griddle
Thin spatula
Small saucepan (for browned butter and drizzle)
Measuring cups and spoons
Wire rack or sheet pan (to hold finished pancakes warm)

The first time I tried “herbal” pancakes, I went way too confident and tossed rosemary straight into the batter like I was auditioning for a cooking show. They tasted like breakfast inside a pine tree. Lesson learned.

This version is the one I actually make: keep the herbs in the drizzle so you control the intensity, and let browned butter and toasted nuts do most of the heavy lifting. It feels fancy, but it is still very much a flip-pancakes-in-sweatpants kind of situation.

Luxurious Pancakes

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 (about 10 to 12 pancakes)

Ingredients

For the honey herb drizzle

1/3 cup honey
2 tablespoons water
1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon finely chopped fresh rosemary (optional but great)
Pinch of kosher salt
1 teaspoon lemon zest or 2 teaspoons lemon juice

For the pancakes

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
1 1/4 cups buttermilk
2 large eggs
1 teaspoon vanilla extract
6 tablespoons unsalted butter
3/4 cup toasted chopped pecans or walnuts, divided
Neutral oil or a little extra butter for the pan

Optional toppings

Greek yogurt or whipped cream
Fresh berries or sliced pears
Extra lemon zest

Instructions

Toast the nuts. Add pecans or walnuts to a dry skillet over medium heat and toast 3 to 5 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate to cool.
Make the honey herb drizzle. In a small saucepan over low heat, warm honey and water just until loose, 1 to 2 minutes. Stir in thyme, rosemary (if using), and a pinch of salt. Remove from heat and let steep while you make the pancakes. Stir in lemon zest or lemon juice right before serving (or right before refrigerating, if making ahead).
Brown the butter. Wipe out the saucepan if needed. Melt butter over medium heat. It will foam, then the milk solids will turn golden and smell nutty, 3 to 6 minutes. As soon as you see amber bits at the bottom, pull it off the heat and pour into a heatproof bowl so it does not keep cooking. Let it cool 3 to 5 minutes so it is warm, not piping hot.
Mix dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients. In a medium bowl, whisk buttermilk, eggs, and vanilla. While whisking constantly, slowly stream in the slightly cooled browned butter, scraping in the tasty browned bits. (This keeps the eggs from getting accidentally scrambled.)
Combine gently. Pour wet into dry and fold just until you do not see dry flour. The batter should look lumpy and thick. Fold in 1/2 cup of the toasted nuts. Rest the batter 5 to 10 minutes.
Cook. Heat a nonstick skillet or griddle over medium to medium-low. Lightly oil the surface. Scoop 1/4 cup batter per pancake (about 4-inch pancakes). Cook until bubbles form and pop, the edges look set, and the tops look a little matte, 2 to 3 minutes. Flip and cook 1 to 2 minutes more until golden and the centers spring back when lightly pressed.
Keep warm. Move cooked pancakes to a wire rack or a sheet pan in a 200°F oven while you finish.
Serve like you mean it. Stack pancakes, drizzle with honey herb drizzle, and shower with remaining toasted nuts. Add yogurt or fruit if you want to pretend this is balanced.

A hand pouring honey herb drizzle over a stack of pancakes topped with toasted nuts

Nutrition information is estimated.

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