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–+ servings
Brown Butter Pumpkin Pancakes

Brown Butter Pumpkin Pancakes

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Create cozy Saturday morning vibes with these Brown Butter Pumpkin Pancakes! Brown butter and warm, earthy spices really adds a special touch to these delicious pumpkin pancakes! Yields 16 pancakes or about 8 (2 pancake) servings.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brown butter, Fair Trade, pancakes, pumpkin
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 servings
Calories 256
Author Laurie McNamara

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*Nutritional guide is for pancakes only and do not include butter, syrup and pecans when serving.

Nutrition

Serving: 2pancakes | Calories: 256kcal | Carbohydrates: 38g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 591mg | Potassium: 206mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3890IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg