Paula Deen Ooey Gooey Butter Pancakes

Paula Deen Ooey Gooey Butter Pancakes are an easy breakfast made with self-rising flour, buttermilk and a whipped cream cheese butter topping, ready in 35 minutes. Try this Southern comfort food brunch for a holiday table or lazy Sunday morning, since the pancakes are simple and the butter bakes right in.

Beat the ooey gooey butter on high for the full 5 minutes, because that is what turns it fluffy and spreadable. Stop early and the topping stays dense and heavy instead of melting softly over the stack.

Paula pipes the liquid gooey butter onto each pancake in a pinwheel while it cooks on the first side, then flips it. That bakes the butter into the pancake itself, so every bite is rich without needing a heavy pour of syrup afterward.

Paula Deen Ooey Gooey Butter Pancakes

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

650

kcal

Fluffy buttermilk pancakes cook with a swirl of cream cheese butter baked right into the top. A second whipped butter melts over the stack for a soft, gooey finish.

Ingredients

• Liquid Gooey Butter Mix:
  

• ¾ pound cream cheese, room temperature
  

• ¾ cup clarified butter, melted
  

• 1½ tablespoons powdered sugar
  

• 1½ teaspoons vanilla extract
  

• Paula's Pancakes:
  

• 2 eggs
  

• 1½ teaspoons Vegetable oil
  

• 1 cup milk
  

• 1 pound self-rising flour
  

• ¼ cup sugar
  

• 1 cup buttermilk
  

• 1½ teaspoon vanilla extract
  

• Ooey Gooey Butter Mix:
  

• ½ pound unsalted butter
  

• 3 ounces cream cheese
  

• 2 ounces powdered sugar
  

• ¾ teaspoon vanilla extract
  

Directions

• Whip the cream cheese: Whip 3/4 pound room temperature cream cheese in a mixer on low until it is smooth. Then keep going until no lumps are left.
• Make the liquid butter: Slowly add 3/4 cup melted clarified butter, 1 1/2 tablespoons powdered sugar and 1 1/2 teaspoons vanilla extract. Mix until everything is incorporated and the mixture is lump-free.
• Mix the batter: Combine 2 eggs, 1 1/2 teaspoons vegetable oil, 1 cup milk, 1 pound self-rising flour, 1/4 cup sugar, 1 cup buttermilk and 1 1/2 teaspoons vanilla extract in a mixer. Mix on low for 1 minute, so the batter stays tender.
• Cook the pancakes: Pour 3 ounces of batter onto a 350°F skillet. While the first side cooks, drizzle the liquid ooey gooey butter over the pancake in a pinwheel, then flip and cook the other side.
• Beat the butter: Beat 1/2 pound unsalted butter with the paddle attachment until it is soft. Then add 3 ounces cream cheese, 2 ounces powdered sugar and 3/4 teaspoon vanilla extract.
• Whip until fluffy: Mix on medium speed until everything is well incorporated, then beat on high for 5 minutes. That is how the butter turns light and spreadable.
• Serve: Stack the warm pancakes on a plate and top them with the whipped ooey gooey butter. It melts into the hot pancakes as you bring them to the table.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Lodge 10.25-inch cast iron skillet, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of self-rising?

Yes, but add baking powder and salt, since self-rising flour has both built in. A common ratio is 1 1/2 teaspoons baking powder and 1/4 teaspoon salt for every cup of all-purpose flour.

What is clarified butter and can I skip it?

Clarified butter is melted butter with the milk solids removed, so it stays smooth and does not scorch on the hot skillet. Regular melted butter will work in a pinch, though the drizzle may brown a little faster.

Can I make the whipped butter ahead of time?

Yes, you can make it a day or two ahead and keep it covered in the fridge. Let it sit at room temperature until soft before serving so it spreads and melts nicely.

How do I store leftover pancakes?

Keep cooled pancakes in an airtight container in the fridge for a few days. Reheat them in a skillet or toaster so the edges stay a little crisp, since the microwave can make them soft.

What is the most common mistake with these pancakes?

Using cold cream cheese is the big one, because it leaves lumps in the drizzle that will not smooth out. Let it come to room temperature first and whip it alone before adding anything else.