Pumpkin Pancakes with Cinnamon Brown Butter Pecan Syrup
These pumpkin pancakes with cinnamon brown butter pecan syrup are thick, fluffy, and full of flavor! You couldn’t ask for a better breakfast!
Trust me when I tell you these pumpkin pancakes are my favorite! There’s nothing better than a warm batch of homemade pumpkin pancakes on a brisk fall morning. Can you believe, the first time I had pumpkin pancakes was just one year ago. Where have pumpkin pancakes been all my life??
Last Thanksgiving my older brother made pumpkin pancakes for breakfast. The pancakes were meh, but the syrup was incredible! The syrup recipe he used is the one I’m sharing with you today. It’s slightly adapted from Taste of Home. The pancakes he made were flat and dull. I like my pancakes thick and fluffy… as do most people on this planet. So I’m sharing the perfect thick and fluffy homemade pancake recipe with you. These pancakes are, soft, thick, and flavorful! These are the best pumpkin pancakes you’ll ever eat!
You’ll notice there is no sugar in this pancake recipe. Honestly, you don’t need sugar, especially if you serve it with the amazing cinnamon brown butter pecan syrup. The syrup is sweet enough as it is. However, if you’re skeptical you can add 1/4 C of brown sugar to your dry ingredients. But you don’t need it! I’m telling you, the syrup and these pumpkin pancakes are a match made in heaven. You’ll find yourself going back for
seconds thirds. If you’re looking to impress house guests or family members this holiday season, whip up a batch of these pumpkin pancakes with cinnamon brown butter pecan syrup and you’ll become the newly dubbed “family chef.”
Thick and fluffy pumpkin pancakes topped with the most delicious cinnamon brown butter pecan syrup! You couldn't ask for a better breakfast!
- 2 cups flour
- 3/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin spice
- 1 cup pumpkin puree
- 1 1/2 cups buttermilk
- 3 T unsalted butter, melted
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup salted butter
- 1/2 cup real maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup chopped pecans, toasted
In a large bowl whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Set aside.
In a separate bowl combine pumpkin puree, buttermilk, melted butter, eggs, and vanilla. Stir. Add the wet ingredients to the dry ingredients. Whisk until just combined. Don’t overmix. Lumps of batter are good when it comes to pancakes.
Heat a griddle to 300-350°F, using a 1/3-1/2 cup measuring cup, scoop the batter onto the griddle. Cook until the bottom is golden brown. Flip. And cook the other side until golden brown. Serve warm with maple syrup or Cinnamon Brown Butter Pecan Syrup.
In a small saucepan over medium heat melt and cook the butter for 10 minutes or until golden brown. Stir periodically. Once browned, turn the heat down to low. Add the maple syrup, cinnamon, and nutmeg. Stir to combine. Remove from heat and stir in the pecans. Serve the syrup over warm pumpkin pancakes.