Pancakes are the superstar of the breakfast table — at least my breakfast table. A little sweet, a little eggy, a little salty and a touch buttery, they combine all the flavors people love in the morning (well, it’s missing bacon, but you can serve that on the side). And, with this recipe, Butter-Toasted Oat Pancakes, you can also add toasty and nutty to the list.
While there is zero wrong with traditional buttermilk pancakes, the addition of oats ramps up both their heartiness and flavor. I’ve long been stirring oats into my favorite pancake recipe, but lately I’ve added another twist, and it’s a breakfast game-changer.
Experienced bakers have long known that toasting oats before baking with them can intensify their flavor. I’ve been oven-toasting mine for years before using them in everything from cookies and muffins to whole-wheat bread. This one easy step brings so much extra flavor that I never skip it.
I thought this technique pretty much put me at the top of the oats game, but I recently discovered that when it comes to my oat pancakes, I could be doing more. So much more.
Not long ago, a friend mentioned how they always sauté their oats in butter before making oatmeal. Apparently, this one step made their breakfast so good that they nearly leapt out of bed to start making it.