Creme Brulee Pancakes

Creme Brulee Pancakes

9
CoveredinBeeees 0

"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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Ingredients

45 m servings 231 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

I did not have heavy cream on hand, I substituted evaporated milk. That was the only change I made. I did use pure vanilla extract, not imitation. I cooked these in my cast iron skillet--instead...

Most helpful critical review

Nice flavor, but I've tried these about five times and every time they stick to the pan, no matter what I do, and then when I flip them the sugar topping gets scraped off.

I did not have heavy cream on hand, I substituted evaporated milk. That was the only change I made. I did use pure vanilla extract, not imitation. I cooked these in my cast iron skillet--instead...

This was everything it promised!! OH Yummy!!! I didn't have heavy cream, so I followed a substitute of 3/4 c milk and 1/3 c melted butter. I doubled the recipe and made 16 good size pancakes. Th...

These are pretty good if you make them with a very light sugar mix topping. I had two teen boys taste-test these. The first batch was very sweet. They gave them 3 stars. I gave the recipe 4 ...

Loved the "crust". Very good flavor. Made a horrible mess on my griddle, should've skipped the butter, I think.

Nice flavor, but I've tried these about five times and every time they stick to the pan, no matter what I do, and then when I flip them the sugar topping gets scraped off.

I love, love, love creme brulee. These were so good and easy. Thanks for sharing!

This is a nice variation on the traditional pancakes. The pancakes were light and fluffy which contrasted nicely with the crunchy sugar topping. I didn’t have any heavy cream so I substituted ...

These are excellent pancakes. I used evaporated milk as I had no cream on hand. I added some chopped nuts to bump it up a bit. They are really good but I gave them a 4 as I think I preferred the...

Oh. My. Yes. This was so, so good. Only change I made was that I didn't have any heavy cream, so I just upped the milk to 1 1/2 cups. Made these on my griddle at 400. It made 16 pancakes for me....