Pumpkin Pancakes Recipe
This Pumpkin Pancakes recipe checks all the boxes! They’re light and fluffy, spiced to perfection, and easy to make!
I’ve outdone myself. Not only am I sharing this easy pumpkin pancakes recipe made from SCRATCH! But I’ve paired these pumpkin pancakes with a cinnamon brown butter pecan syrup!
Yes, it’s kind of a mouthful to say, but gosh it tastes SO GOOD!
How to make Pumpkin Pancakes
In a large bowl whisk the dry ingredients together.
In a separate bowl combine the wet ingredients. This includes the pumpkin puree, buttermilk, butter, eggs, and vanilla.
Whisk the wet ingredients until everything is smooth and combined.
Now, add the wet ingredients to the dry ingredients.
Whisk everything until just combined! Don’t overmix. Remember, small lumps of flour are good to have in pancake batters. If you look at the picture below, you’ll notice small lumps of flour throughout the pancake batter.
Heat a griddle and ladle 1/3-1/2 cup of batter onto the griddle.
Pro tip: Don’t heat the griddle too hot. I heat mine to about 300°F-325°F. If the griddle gets too hot the insides of the pancakes won’t cook. Low and slow is the way to go. 🙂
Cook until the bottom is golden brown. Flip the pancakes and then continue cooking until the other side is golden brown (about 3 minutes on each side).
Serve warm with maple syrup or homemade brown butter pecan syrup!
Before we go over how to make the syrup, you need to know how to brown butter.
What is Browned Butter?
Inspired Taste describes it fluently, “Brown butter is regular butter that has been cooked long enough to toast the milk solids found in the butter.”
Two things are happening when you’re browning butter:
- The water in the butter is cooking out. This is great, because it’s concentrating the butter’s flavor. YUM!
- The butter’s milk solids are caramelizing.
The milk solids caramelizing is what flavors the butter with that nutty richness that we don’t get with regular melted butter.
How to make Brown Butter
Simply start melting the butter in a saucepan. I use a white pan so that I can see the butter browning. Makes life soooo much easier!
Melt the butter slowly over low heat until it foams. The milky whiteness will turn light brown and sink to the bottom of the pan.
Be patient. Browning butter will take around 5- 10 minutes. It might seem like it’s taking forever for the butter to brown, but it can turn from perfect to burnt in a matter of minutes.
Something I’ve learned over the years is this, don’t let the specks on the bottom turn to a deep dark brown. If this happens it’s a good indicator that you’ve burnt the butter.
How to make the BEST homemade syrup
First, brown the butter.
Once browned add the maple syrup, cinnamon, and nutmeg.
Remove the skillet from the heat and stir in the pecans. (Add as many pecans as you’d like)!
Serve the syrup over warm pumpkin pancakes.
…or drink with a straw. Either will do. ❤️
I hope you give these easy pumpkin pancakes a try! They’re the perfect breakfast to enjoy on a brisk fall morning.
Looking for more breakfast recipes? I’ve got you covered!
- Homemade Granola
- Biscuits and Gravy
- Pumpkin Chocolate Chip Bread (not exactly breakfast… but I won’t tell anyone you ate it for breakfast)!
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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 teaspoon baking soda
- 2 teaspoon baking powder
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 1/2 teaspoon pumpkin spice
- 1 cup pumpkin puree
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1/2 cup salted butter
- 1/2 cup real maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup chopped pecans, toasted
In a large bowl whisk flour, baking soda, baking powder, brown sugar, 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. (See blog post for detailed explanation). 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.
This post was first published in October 2017. It has been updated to add new pictures and better pumpkin pancake making tips.