Brown Butter Pancakes (with peach crumble topping)
Servings: 6 people
Brown Butter Pancakes made with buttermilk, vanilla bean paste, and a secret ingredient that makes them the fluffiest pancakes you've ever made at home. Topped with caramelized fresh peaches and a baked oat crumble. The breakfast that eats like dessert and makes a weekend morning worth getting out of bed for.
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Ingredients
For the Pancakes:
- 240 g All Purpose Flour
- 40 g Granulated Sugar
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 450 g Buttermilk room temperature
- 4 tbsp Butter browned
- 80 g Mayonnaise (do not skip this!)
- 2 eggs room temperature
- 10 g Vanilla Bean Paste
For the Peach Topping:
- 2 Large Peaches ripe
- 70 g Brown Sugar
- 10 g Vanilla Bean Paste
For the Crumble Topping:
- 4 tbsp Softened Butter
- 75 g Sugar
- 60 g All Purpose Flour
- 40 g Rolled Oats
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 400°F. Place a skillet over medium heat and brown 4 tbsp of butter until it is a deep golden color. Set it aside to cool.
- Prepare the crumble by adding 4 tbsp of softened butter, sugar, flour, oats, and cinnamon to a bowl. Pinch the mixture together with your fingers until you achieve a crumbly texture. Spread it thinly over a parchment-lined baking sheet and bake for 15 minutes, stirring halfway through. Once baked, set it aside to cool.
- To prepare the pancake batter, add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. In a smaller bowl, add the buttermilk, eggs, mayonnaise, and vanilla bean paste. Whisk until smooth, then add the cooled brown butter.
- Pour the wet ingredients into the dry ingredients and whisk until completely smooth. Set the batter aside for 15 minutes to rest.
- While the batter rests, chop the peaches into small pieces. Add them to a small saucepan along with the brown sugar and vanilla bean paste. Cook them over medium/low heat for 7-10 minutes, until the peaches soften and carmelize. Once cooked, set it aside to top the pancakes later.
- After the pancake batter has rested, preheat a skillet over medium/low heat. Coat it with butter, and fry your panackes for around 1-2 minutes on each side, until you've achieved the perfect golden brown.
- To serve, top your brown butter pancakes with the peaches and crumble topping.