We don’t normally make big breakfasts at home, but I wanted to make something special, but relatively healthy, for my husband because he’s been traveling a lot lately. Well, it probably would have been healthier if we hadn’t eaten so many and we hadn’t smothered it in maple syrup…but it was tasty so I don’t feel so bad about it.
My in-laws brought us some pure maple syrup from upstate New York that we hadn’t had a chance to crack yet, so very happily warmed some up and poured it all over the pancakes.
These aren’t very fluffy or the prettiest things in the world since I didn’t use buttermilk, but they’re still good!
Toasting the oats gives a nutty flavor and also smells really good. And then following that up with browning the butter just adds to the nutty and toasty flavor…and of course the amazing aroma. I used a food processor to blend my oats, which took a lot longer than I expected. I used a food processor instead of a blender because it made more sense in my mind since the blade reaches down lower, but maybe I’ll try the blender next time to see if it’s faster.
The rest is pretty easy – mix the dry ingredients (blended oats, flour, baking powder, baking soda, salt, sugar) together and mix the wet ingredients (browned butter, egg, milk) together. Then add together all the ingredients and mix them until no dry spots remain.
Regarding the use of milk: The “healthy-ish” part of this recipe went hand-in-hand with my laziness of not wanting to buy any extra ingredients that I didn’t already have on hand. So instead of using buttermilk, I used almond milk. This makes the pancakes a bit flat, so they definitely don’t have that fluffy pancake-y texture.
This amount of batter ended up making 6 pancakes using a 1/3c. measuring cup. Actually, it was more like 5 pancakes around the same size and 1 slightly super-sized pancake. I read somewhere (probably Serious Eats or Tasting Table) that instead of flipping the pancake when bubbles start to form, you should wait until it’s at the point where bubbles are forming and staying instead of popping and going away.
Brown Butter Oatmeal Pancakes
Adapted from: The Food Lab’s Oatmeal and Brown Butter Pancakes
Servings: 6 pancakes (3 per person)
- 1/2 cup steel cut oats
- 2 tbsp. butter, browned
- 1/2 cup flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tbsp. sugar
- 1 large egg
- 1 cup almond milk
- Vegetable oil
- Warm maple syrup
- Toast oats in a medium pan on the stovetop (about 3-4 minutes). Transfer to bowl and let cool
- Heat butter on the stovetop until brown bits form. Transfer to another bowl and let cool
- Pulse oats in food processor until powdery (this takes a while)
- Mix together powdered oats, flour, baking powder, baking soda, salt, and sugar in a bowl
- Whisk egg into milk
- Combine all ingredients together and mix until no dry spots remain (but lumps are good!)
- Oil pan and cook pancakes 1/3 cup of batter at a time
- Cook on one side until bubbles form and start to stay (instead of popping) and the bottom is brown
- Flip the pancake and cook until the other side is brown
- Nom nom nom!
Estimated nutritional information (per pancake, no syrup): 212 calories; 12.9g fat; 41mg cholesterol; 322.3mg sodim; 39.9mg potassium; 20.6g carbs; 4.2g protein