Pumpkin Pancakes

Thick and fluffy pumpkin pancakes topped with the most delicious cinnamon brown butter pecan syrup! You couldn't ask for a better breakfast!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings pancakes

Calories 271kcal

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.

Store leftovers in an airtight container or ziplock bag in the fridge for 4-5 days.

Don't heat the griddle too hot or the outsides of the pancakes will be too cooked before the insides can cook.

Recipe Source: adapted from Taste of Home and Cooking Classy.