30 minutes
Delicious and rich pancakes made with browned butter and oatmeal for a nutty, flavorful breakfast treat.
Steel-Cut Oats, toasted
0 oz
Unsalted Butter, browned
0 oz
teaspoons
teaspoons
teaspoons
0 oz
each
0 oz
for cooking
for serving
1. Toast the Oats
Begin by toasting the oats in a medium skillet over medium heat for about 4 minutes, stirring frequently. You'll know they're ready when they turn golden and give off a nutty aroma. Transfer the toasted oats to a bowl and let them cool.
2. Brown the Butter
In the same skillet, melt the butter over medium heat. Continue to cook it until the milk solids turn a golden brown and the butter emits a rich, nutty fragrance, which should take around 2 minutes. Be attentive to it, as butter can burn quickly. Once browned, set the butter aside to cool slightly.
3. Blend the Oats
While the oats and butter are cooling, blend the toasted oats in a blender until they become a fine powder. This oat flour will add a wonderful texture and flavor to your pancakes.
4. Mix Dry Ingredients
In a large bowl, whisk together the oat flour, all-purpose flour, baking powder, baking soda, kosher salt, and sugar. This will ensure the leavening agents are evenly distributed.
5. Preheat Griddle
Preheat your griddle or large pan over medium heat, and lightly rub the surface with a paper towel dipped in vegetable oil. This will prevent the pancakes from sticking.
6. Mix Wet Ingredients
In another bowl, whisk together the eggs, buttermilk, and the browned butter until smooth. The buttermilk and butter will give the pancakes a tender, rich texture.
7. Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter should be lumpy, but make sure there are no dry pockets or streaks of flour.
8. Cook Pancakes
Using a ladle, pour the batter onto the preheated griddle, forming pancakes of your desired size. Cook until bubbles form on the surface and the bottoms are a deep golden brown. This should take about 2-3 minutes.
9. Flip and Finish Cooking
Flip the pancakes and cook until the second side is golden brown, about another 2 minutes. Transfer the cooked pancakes to a wire rack set over a rimmed baking sheet, and keep them warm in a low oven while you cook the remaining batter.
10. Serve Pancakes
Serve the pancakes immediately with warm maple syrup. Enjoy the rich, nutty flavors and the delightful texture of your homemade brown butter oatmeal pancakes!
Gently fold in fresh or frozen blueberries just before cooking for a burst of tangy fruitiness and added antioxidants.
Add cinnamon, nutmeg, and ginger to the dry ingredients for a warmly spiced and aromatic pancake variation.
Fold in chocolate chips after mixing the batter for a sweet, crowd-pleasing twist that's perfect for a special breakfast or brunch.
Introduce mini chocolate chips into the batter for a delightful chocolatey burst in every bite which pairs well with the savory brown butter. A hit with both kids and adults.
Incorporate crispy bacon bits into the batter and use maple syrup as the sweetener for a savory-sweet combination that is irresistible.
The key to the rich, nutty flavor in these pancakes is browning the butter. Do this slowly over medium heat, swirling the pan occasionally, until the butter has a golden-brown color and smells toasty. Be careful not to burn it, as this will impart a bitter taste.
After mixing your batter, let it sit for at least 10 minutes. This allows the oats to hydrate and soften, ensuring that your pancakes are tender rather than chewy.
When combining the wet and dry ingredients, fold them together gently until just combined. Overmixing can lead to dense, tough pancakes because it develops the gluten too much.
Make sure your eggs and buttermilk are at room temperature before mixing. This helps the batter mix more uniformly, resulting in a more even cook and better texture in your pancakes.
Wait until you see bubbles forming on the surface of the pancake and the edges start to look set before flipping. Flip only once to maintain a fluffy texture.
Comments (0)