Cozy up your breakfast with a stack of Brown Butter Pumpkin Pancakes! Brown butter and spices really adds a special touch to these delicious pumpkin pancakes. Your weekend needs these pancakes!

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Pumpkin Pancakes!

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. Maybe because it kicks off the hunting season (whoot!), so Pat’s gone most weekends which means my daughters and I have a lot of girls nights and movie watching. And I love that there’s a slight chill in the morning air, leaves are starting to change and jeans and boots are back!

Also in October, my youngest, Malloree has a birthday. She turned twelve yesterday, and so I made one of her favorite things so when she woke up on her big day she could have pancakes for breakfast.

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But these aren’t your regular pancakes, of course not! These are brown butter PUMPKIN pancakes. And they are delicious!

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To Make These Brown Butter Pumpkin Pancakes You Will Need:

  • brown butter
  • flour
  • sugar
  • baking powder
  • baking soda
  • kosher salt
  • ground cinnamon, nutmeg and ginger
  • eggs
  • pumpkin puree
  • sugar
  • vanilla
  • buttermilk
  • whole milk

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First measure and add; 2-1/4 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly ground nutmeg and 1/4 teaspoon ground ginger. Whisk to combine and set off to the side.

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In a separate bowl, whisk together; 2 large eggs, 3/4 cup pumpkin puree, 3 tablespoons sugar, 1/2 teaspoon vanilla, 2 cups buttermilk and 1/2 cup milk.

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I pour the wet into the dry and stir just until combined.

Then I may or may not hover my face over the bowl. And breath. S-l-o-w-l-y.

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I preheat my old, hand-me-down, 1970-something griddle (LOVE IT! ) to 375° and add about a teaspoon of my Fair Trade coconut oil and spread that all over before pouring 1/4 cup of batter per pancake onto the hot griddle.

Once the air bubbles that form on the top have popped and no longer fill back in, is your cue to flip and cook on the second side for a minute or two.

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Serve with butter, real maple syrup, a cup of coffee or tea and a side of brownie bites -my daughter’s just turned twelve, that’s good enough reason for brownies with breakfast.

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Now let’s talk about these pumpkin pancakes, they are:

Perfectly spiced.

Just the right amount of pumpkin flavor.

Tender with crisp edges. (thank you coconut oil!)

And pumpkin pancakes have the ability to light up a twelve-year-old’s face.

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Priceless.

I just had a thought, next time I’m SO adding dark chocolate chips.

This is my fourth year celebrating Fair Trade Month (2012, 2013, 2015) and I’m always so honored to be apart of such an amazing organization. And as a thank you to all who read this blog, buy Fair Trade and make a difference in the world, the generous folks at Fair Trade USA want to send one of you a goody box filled with all kinds of great loot!

A huge THANK YOU to all the brands that sponsored this post by donating to this fantastic goody box!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Brown Butter Pumpkin Pancakes

The perfect blend of pumpkin, spices and browned butter in pancake form. Makes 18 to 20 pancakes.
Prep Time: 15 mins
Cook Time: 36 mins
Total Time: 51 mins

Ingredients

  • 2-1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup pumpkin puree
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups buttermilk
  • 1/2 cup whole milk
  • 3 tablespoons browned butter

Equipment

Instructions 

  • Preheat your griddle to 375° (temp may vary depending on make and model) and grease with coconut oil.
  • In a large bowl, measure and add the flour, baking powder and baking soda, salt, cinnamon, nutmeg and ginger, then whisk to combine.
  • In a separate, medium bowl, combine the eggs, pumpkin puree, sugar, vanilla, buttermilk and whole milk and the brown butter. Whisk to combine, then pour into the bowl with the dry. Switch over to a spatula and mix just until combined.
  • Pour 1/4 cup of the batter, per pancake, onto the preheated griddle. Cook until the bubbles that form on the top burst and don't fill back in with batter. Flip and cook for another minute or two.
  • Serve immediately with butter and real maple syrup.
Serving: 3pancakes, Calories: 208kcal, Carbohydrates: 22g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 683mg, Potassium: 235mg, Fiber: 1g, Sugar: 12g, Vitamin A: 5186IU, Vitamin C: 1mg, Calcium: 217mg, Iron: 1mg
Author: Laurie McNamara
Course: Breakfast & Brunch
Cuisine: American