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
- 2/3 cup pumpkin puree
- 2 eggs
- 1/4 cup brown butter, (recipe here)
- 2 tsp vanilla
- 10 oz . flour
- 2 Tbls brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 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 1/4 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.
Adapted from Desserts for Breakfast
Amount Per ServingCalories 452 Total Fat 15g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 5g Cholesterol 126mg Sodium 1072mg Carbohydrates 64g Net Carbohydrates 0g Fiber 4g Sugar 6g Sugar Alcohols 0g Protein 13g