Brown Butter Apple Oat Pancake
A skillet-baked oat pancake rises around tender apples with crisp brown-butter edges and cinnamon warmth.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (156 reviews)
INSPIRED BY
A Dutch baby and an apple oat pancake meet in one hot skillet, with brown butter doing the heavy lifting.
Story
There is something lovely about bringing a whole pancake to the table instead of flipping a stack one by one. The apples soften in brown butter, the oats make the middle pleasantly hearty, and the edges turn crisp where they touch the skillet. It is the sort of breakfast that looks special but still leaves room for a second cup of coffee.
By Casey
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 2 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 3 tablespoons unsalted butter
- 1 medium Honeycrisp apple, thinly sliced
- 1 tablespoon light brown sugar
- Plain yogurt, for serving
- Chopped toasted pecans, for serving
Instructions
- Heat the oven to 425°F. Whisk the eggs, milk, flour, oats, maple syrup, cinnamon, and salt until smooth, then let the batter rest for 5 minutes.
- Melt the butter in a 10-inch ovenproof skillet over medium heat. Cook the apple slices with the brown sugar for 3 minutes, turning once, until glossy and just tender.
- Spread the apples into an even layer and pour the batter over them. Carefully transfer the skillet to the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed at the edges and golden across the top.
- Turn off the oven and leave the skillet inside for 1 minute so the center settles gently instead of collapsing all at once.
- Spoon yogurt over the warm pancake, scatter with pecans, and cut into wedges at the table.
Chef Tips
- Letting the batter rest hydrates the oats and keeps the center tender.
- Do not crowd the apples, or they will steam instead of taking on a little color.
- Swap pear for apple, or use walnuts when that is what you have on hand.
- Refrigerate leftover wedges for 2 days and reheat them in a toaster oven.
Cook's Notes
- **Timing:** Letting the batter rest hydrates the oats and keeps the center tender.
- **Texture:** Do not crowd the apples, or they will steam instead of taking on a little color.
- **Swaps:** Swap pear for apple, or use walnuts when that is what you have on hand.
- **Storage:** Refrigerate leftover wedges for 2 days and reheat them in a toaster oven.