Create cozy Saturday morning vibes with these Brown Butter Pumpkin Pancakes! Brown butter and warm earthy spices really add a special touch to these delicious pumpkin pancakes! Yields 16 pancakes or about 8 (2 pancake) servings.
It’s October already and I must admit, I always tell people that September is my favorite month, but I seriously think I just say that because that’s my birth month.
Because there’s just something about October in Michigan.
I love the slight chill in the air, the leaves are starting to change and pumpkin everything. More importantly, our youngest Malloree has a birthday! Her birthday was on the 6th and so I made one of her favorite things (all things pumpkin) so when she woke up on her big day she could have pancakes for breakfast.
But these aren’t your regular pancakes. Brown butter is swirled into the batter which only adds more to these incredibly delicious pancakes.
To Make These Brown Butter Pumpkin Pancakes You Will Need:
- unbleached all-purpose flour – The base for the pancake batter.
- baking powder – It provides lift and is what makes pancakes light and fluffy.
- baking soda – Reacts with the buttermilk to make these light and airy.
- fine salt – Helps balance the sweetness and enhances all the flavors.
- cinnamon (ground) – Lends a distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and fluffy pancakes.
- eggs – Lends richness and flavor.
- pumpkin puree – Homemade or store-bought. Lends earthy sweet flavor.
- granulated sugar – For sweetening and flavor.
- vanilla – Adds warmth and enhances all of the other flavors in this recipe.
- brown butter – Adds richness and subtle nutty flavor.
First brown 3 tablespoons unsalted butter in a small skillet. In case you need it, here’s my step-by-step post on how to brown butter. Set this off to side to cool for a moment.
In a large mixing bowl, measure and add; 2-1/4 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, 2 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg and 1/4 teaspoon ground ginger. Whisk to combine and set off to the side.
In a separate bowl, add 2-1/2 cups buttermilk, 2 large eggs, 3/4 cup pumpkin puree, 3 tablespoons sugar and 1 teaspoon vanilla.
Whisk well to combine.
Pour the wet into the dry and stir just until combined.
Stir until just combined.
Pour in the (cooled) brown butter.
preheat your griddle to 300° (temp may vary depending on make and model)
Lightly grease with either butter, ghee spray or coconut oil spray.
Once preheated, pour 1/4 cup of batter per pancake onto the hot griddle. Use a spatula to gently spread the batter out a little if needed. Cook for about 2 to 4 minutes. Once the pancakes are golden underneath, flip and cook for another minute or two.
Transfer to a rimmed baking sheet and keep warm in a low (200° – 250°) oven.
Serve topped with butter, drizzled with real maple syrup and a sprinkle of chopped toasted pecans.
These pumpkin pancakes are thick and fluffy, perfectly spiced with just the right amount the amount of pumpkin flavor. You’re going to love them!
Enjoy! And if you give this Brown Butter Pumpkin Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Brown Butter Pumpkin Pancakes
- 2¼ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2½ cups buttermilk, regular or low fat
- 2 large eggs
- 3/4 cup pumpkin puree
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons browned butter
- pure maple syrup, for serving
- softened salted butter, for serving
- toasted pecans, chopped, for serving
- In a large bowl, measure and add the flour, baking powder and baking soda, salt, cinnamon, nutmeg and ginger. Whisk to combine.
- In a separate medium bowl measure and add the buttermilk, eggs, pumpkin puree, sugar and vanilla. Whisk to combine
- Pour the wet ingredients into the bowl with the dry. Switch over to a spatula and mix just until combined and then stir in the (cooled) brown butter.
- Preheat your griddle to 300° (temp may vary depending on make and model) and lightly grease with either butter, ghee spray or coconut oil spray.
- Once preheated, pour 1/4 cup of the batter per pancake onto the preheated griddle. Use a spatula to spread the batter out a little if needed. Cook for about 2 to 4 minutes. Once the pancakes are golden underneath and not runny on top, flip and cook for another minute or two.Transfer to a rimmed baking sheet and keep warm in a low (200° - 250°) oven.
- Repeat with remaining batter.
- Serve topped with butter, drizzled with real maple syrup and a sprinkle of chopped toasted pecans.
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I am not yet familiar with Fair Trade. I have seen some products at Trader Joes. I believe I will have to try the coffee.
I only buy fair trade (dark) chocolate and all forms of sugar!
Probably the Fair Trade coconut oil – but chocolate is a very close second!
I’m not super familiar with fair trade items, though I like the chocolate. BTW, these pancakes look so good! Will definitely have to make!
My favorite fair trade item is chocolate bars! Can’t get enough!
I love fair trade chocolate!
I like chocolate! And the great jewelry from around the world.
I love Fair Trade Coffee.
What a great idea for a give away! I love Fair Trade! And these pancakes look so delicious… I can’t wait to try them, Laurie! Thanks!
I am not that familiar with fair trade products but I do remember one that is coffee
my coffee is always fair trade!
Fair trade chocolate is my favorite!
It’s the chocolate for me!!
I love fair trade cocoa for baking!
I LOVE the Fair Trade chocolate!
I love fair trade chocolate!
I love Fair Trade coffee.
I want to try the high brew coffee
Chocolate would be my #1 favorite item!
My favorite is Lake Champlain Old World Drinking Chocolate.
Hard to choose … but probably a tie between the baking bar and anything else that contains chocolate with raspberry.
Fair trade chocolate is my favorite
Facebook trade chocolate and coffee all the way 🙂
The High Brew coffee please.
probably that chocolate chip cookie mix 😉
I buy quit a few fair trade products like cinnamon, chocolate, coconut oil and teas. I have bought the Immaculate pic crust before and would love to try the cookie mix.
love this! i love fair trade chocolate
How to convert this recipe to pumpkin walnut muffins?
favorite would be the chocolate chip cookie mix
Definitely chocolate and coffee beans!
I love fair trade coffee and chocolate!
fair trade chocolate for sure!
Fair trade chocolate is my fave.
I am always going to love the fair trade chocolate 😉
We love the fair trade coffee. I like the nuts, as well.
Definitely fair trade coffee for me
I like fair trade chocolate and nuts
I have tried the coffee so far – it was wonderful
Made the pancakes for dinner this evening. They were great. Loved the brown butter as well. I did substitute whole wheat flour for 1/2 cup of the flour. One thing, in your “DIRECTIONS,” the fourth paragraph, the word “cup” is missing after the 1/4 in “1/4 of the batter.” Thanks for the recipe.
Thanks Jen! Could you even imagine the size of the pancake if they used 1/4 of the batter? Ha ha! I’ve fixed the issue, thanks for the heads up on that! And I’m SO happy that you made the pancakes and I love that you sub’d in whole wheat flour! I bet that added a nice earthy flavor. <3
Not familiar with the product but would love anything CHOCOLATE!
I love fair trade tea. I have never tried pumpkin pancakes but they look yummy. Thanks for the giveaway.
i like fair trade chocolate
That fair trade chocolate chip cookie mix looks good to me right now.
From what’s pictured above, my favorite Fair Trade product is Honest Tea.
haven’t tried fair trade yet, but like coffee, and cookie mixes.
I love fair trade chocolate the best
Fair trade chocolate!
Fair Trade Coffee – Cold Brew High Brew Coffee!!
Love the cold brew coffee – use the coconut oil daily
My favorite fair trade item is dark chocolate!
One of my favorite Fair Trade items is Larabars especially the cashew and coconut cream pie flavors
We buy Cascadian Farm products fairly frequently. I’d like to try the chocolate chip cookie mix!
My favorite Fair Trade product is Spectrum Organic Coconut Oil!
I’ve made these pancakes many times, they’re my husband’s favourite. I make a double batch, and freeze them. I take out a couple to thaw, then pop them in the toaster.
Tall Dark and Handsome gets his fave’s on cold winter mornings before going to work.
Thank you for a wonderful recipe!