I am finally on the brown butter train. It has been a long time, and I am starting slow, but I get it. I finally get it. So next up I will be trying about 10 different cookies recipes, sauces, blondies, and anything else I can think of.
Pumpkin Pancakes were on my must make list this fall. Last year I tried them when we were out for breakfast somewhere. I remember they had a candied, caramel walnut mixture on top. They were amazing. But I couldn’t remember them enough to try to replicate them. So I decided to go a different route, and finally experiment with brown butter.
These pancakes were amazing. Just check out how fluffy they are, super light too. My 7 year old ate the leftovers for days, and kept requesting them. The brown butter with the pumpkin is just magical, and perfect for a fall breakfast. Top with maple syrup, or even cinnamon maple syrup (steep a cinnamon stick in maple syrup while you mix up the pancakes). Now if I could just replicate that walnut mixture these might be the best pancakes ever!
- 8 oz. buttermilk
- ⅔ cup pumpkin puree
- 2 eggs
- ¼ cup brown butter (recipe here)
- 2 tsp vanilla
- 10 oz. flour
- 2 Tbls brown sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg, freshly grated
- 2 tsp ground cinnamon
- In a bowl, whisk together pumpkin, eggs, butter, and vanilla together. In a separate bowl mix the flour, brown sugar, baking powder, salt, nutmeg and cinnamon. Fold the flour mixture into the pumpkin mixture until well combined.
- Preheat a griddle or a large skillet over medium heat. Spray with non stick spray. Spoon about ¼ cup of batter into the pan. Once tiny bubbles start to appear, flip the pancakes. Cook for an additional 2 minutes. Serve with maple syrup.