Soy Sauce Brown Butter Pancakes

Name: Soy Sauce Brown Butter Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 tablespoons (57 g) unsalted butter, cut into small pieces; 1½ cups (188 g) all-purpose flour; 2½ teaspoons (12 g) baking powder; ½ teaspoon (3 g) fine sea salt; 2 tablespoons (25 g) granulated sugar; 2 large eggs, at room temperature; 1¼ cups (300 ml) whole milk; 1½ tablespoons (22 ml) soy sauce (preferably tamari or low-sodium); 1 teaspoon (5 ml) vanilla extract; 1 tablespoon (14 g) unsalted butter or neutral oil, for cooking each batch

From the MyKitchenBank Kitchen

Fluffy pancakes infused with the nutty, complex flavor of browned butter and a subtle hit of salty-sweet soy sauce. These are savory-leaning with just enough sweetness to balance, creating an unexpected depth that works beautifully for breakfast, brunch, or even a light dinner. Serve with crispy bacon, a soft-cooked egg, or a drizzle of warm soy caramel.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: 8 to 10 pancakes

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Steps

Before you start

Brown the butter ahead of time so it cools to room temperature (about 10 minutes)
Have all wet and dry ingredients measured and ready
Preheat a large skillet or griddle over medium heat for 2 minutes before you start cooking

1
Brown the butter
- In a small saucepan over medium heat, add the 4 tablespoons (57 g) of unsalted butter cut into pieces.
- Stir frequently for 5–7 minutes, watching carefully.
- The butter will first melt, then foam, and finally turn golden brown with a nutty aroma and small brown specks at the bottom.
- When it reaches a hazelnut brown color (not dark amber), pour it into a bowl and let cool to room temperature, about 10 minutes.
- You should have about 3 tablespoons (45 ml) of brown butter; discard any sediment if you prefer a cleaner taste, but keeping it adds flavor.
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Ready when: Butter is golden brown with a nutty aroma and small brown bits visible
Tip: Don't walk away—butter can go from golden to burnt in seconds. Keep the heat at medium so you have time to react.
2
Combine dry ingredients
- In a large mixing bowl, whisk together 1.5 cups (188 g) all-purpose flour, 2.5 teaspoons (12 g) baking powder, 0.5 teaspoon (3 g) fine sea salt, and 2 tablespoons (25 g) granulated sugar.
- Make sure there are no lumps of baking powder.
- Set aside.
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Ready when: Dry ingredients are evenly combined with no visible lumps
Tip: Whisk the dry ingredients to distribute the baking powder evenly so your pancakes rise uniformly.
3
Prepare wet ingredients
- In a medium mixing bowl, whisk together 2 large eggs at room temperature until no streaks of white remain.
- Add 1.25 cups (300 ml) whole milk, the cooled brown butter (about 3 tablespoons/45 ml), 1.5 tablespoons (22 ml) soy sauce, and 1 teaspoon (5 ml) vanilla extract.
- Whisk until well combined and the mixture is smooth and uniform in color.
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Ready when: All ingredients are incorporated with no streaks of egg white or brown butter visible
Tip: Make sure the brown butter is cooled; if it's still hot, it can scramble the eggs.
4
Combine wet and dry
- Create a well in the center of the dry ingredients.
- Pour the wet ingredient mixture into the well and gently fold together with a rubber spatula until just combined.
- Some small lumps are okay—do not overmix, as this will lead to tough pancakes.
- The batter should be thick but pourable; if it seems too thick, add a tablespoon of milk at a time.
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Ready when: Batter is combined with small lumps visible; no streaks of flour remain
Tip: Overmixing develops gluten and makes pancakes dense and rubbery. Stop as soon as you don't see dry flour.
5
Preheat the skilletOven 350°F / 175°C
- Place a large 12-inch skillet or griddle over medium heat.
- Let it preheat for 2 minutes.
- To test readiness, sprinkle a few drops of water on the surface—they should sizzle and evaporate after 1–2 seconds.
- This indicates the pan is at the right temperature (around 350°F / 175°C).
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Ready when: Water droplets sizzle and evaporate in 1–2 seconds
Tip: A properly preheated pan is key to evenly cooked pancakes with golden exteriors.
6
Cook first batch
- Lightly butter or oil the hot skillet with about 1 teaspoon (about 5 g) unsalted butter or neutral oil.
- Using a ¼-cup measure or a small ladle, pour batter onto the skillet, spacing pancakes 2 inches apart (you should fit 3–4 pancakes per batch on a 12-inch skillet).
- Cook for 2–3 minutes over medium heat without moving them.
- When the edges look set and the top surface shows bubbles that have popped, leaving small holes, flip each pancake.
- Cook the other side for another 1–2 minutes until golden brown.
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Ready when: First side is golden brown; bubbles on top surface have popped. Second side is light to medium golden brown.
Tip: Don't flip too early—wait until bubbles break on the surface or the edges will be underdone.
7
Transfer and repeatOven 200°F / 95°C
- Transfer cooked pancakes to a plate and keep warm.
- If you'd like to hold them longer, place them on a sheet pan in a 200°F (93°C) oven while you cook the remaining batter.
- Repeat the cooking process with the remaining batter, re-buttering the skillet before each batch.
- You should have 8–10 pancakes total.
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Ready when: All pancakes are cooked and golden brown
Tip: Keeping cooked pancakes in a low oven prevents them from getting cold while you finish cooking the rest.

Good to know

Tips

These pancakes lean savory thanks to the soy sauce, so they pair wonderfully with crispy bacon, a soft-cooked egg, a squeeze of fresh lime, or a drizzle of soy caramel (reduce soy sauce with butter and a touch of honey in a small pan).
Room-temperature eggs and milk mix into the batter more smoothly and produce fluffier pancakes. Remove them from the fridge 15 minutes before starting.
The salty-sweet balance is intentional. If you prefer them sweeter, increase the sugar by 1 tablespoon, but the umami from soy sauce is the star—don't overshadow it.
Brown butter can be made several hours or even a day or two ahead, which makes these great for a quick weekday breakfast or impressive weekend brunch.

Make ahead

You can prepare the brown butter up to 2 days ahead; store it in the fridge in a glass jar. Let it come to room temperature before using. The dry ingredients can be mixed and stored in an airtight container for up to 1 week. Do not mix wet and dry ingredients until you're ready to cook.

Storage & reheating

Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5 minutes or in a toaster. You can freeze cooked pancakes in a single layer for up to 1 month; thaw and reheat as above. The batter should be used immediately after mixing and does not keep.

Substitutions

soy sauce (preferably tamari or low-sodium) → Tamari or coconut aminos. Use the same amount. Tamari is gluten-free; coconut aminos is milder and slightly sweeter.
whole milk → 2% milk, buttermilk, or unsweetened oat milk. Buttermilk adds tang and works beautifully; use the same amount. Oat milk gives a slightly earthier flavor.
all-purpose flour → 1:1 gluten-free all-purpose flour blend. Works well; the pancakes may be slightly more tender. Blend should include xanthan gum.
vanilla extract → Omit or replace with 1 teaspoon mirin or sake. Omitting keeps them more savory. Mirin or sake adds a subtle sweetness and depth that complements the soy.