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Brown Butter Pumpkin Pancakes

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The perfect blend of pumpkin, spices and browned butter in pancake form. Makes 18 to 20 pancakes.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast, brown butter, Fa, Fair Trade, pancakes, pumpkin
Prep Time 15 mins
Cook Time 36 mins
Total Time 51 mins
Servings 6 servings
Calories 208
Author Laurie McNamara


  • 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


  • 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