Brown Butter Granola Pancakes
Sweet and nutty, these hearty pancakes make the perfect breakfast.
Ingredients
- 1/2 cup plain flour
- 1/2 cup whole wheat flour
- 1/2 cup quick oats
- 1 tbsp baking powder
- 1 1/2 tbsp brown sugar
- 1/4 cup pecans, finely chopped
- 1/4 tsp salt
- 1 cup milk
- 1 egg, lightly beaten
- 1 tsp vanilla
- 2 tbsp butter, unsalted
Instructions
- In a medium size mixing bowl, combine both flours, oats, baking powder, brown sugar, pecans and salt.
- In the same bowl, add the milk, lightly beaten egg, and vanilla, stiring to combine.
- To make the brown butter, heat a large skillet over medium high heat. Add your butter and allow it to melt fully. Once it begins to foam, stir constantly 1-2 minutes until it just begins to darken to a deep golden color and becomes fragrant. Immediately remove from heat and pour the butter into the pancake batter, stiring to combine.
- Using the same skillet, return it to medium heat and spoon your batter into the desired pancake size.
- Cook each pancake until bubbles appear on the entire surface and the edges begin to set, approximately 4-5 minutes. Flip and cook an additional minute. Remove from heat.
- To serve, drizzle with maple syrup or top with your favorite fruit preserves.
Notes
- Reheating tip! The best way to reheat pancakes is to add a small amount of butter to a skillet over medium heat. Add your pancakes to the skillet and allow to reheat for approximately 2 minutes on each side. No more soggy microwave pancakes!