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These fluffy pumpkin pancakes with browned butter and warm spices are my favorite way to start a crisp fall morning. The combination of pumpkin puree and a blend of cozy spices makes them a comforting treat that feels both indulgent and approachable for any home cook.
I first tried this recipe during a weekend brunch with friends, and it instantly became a weekend tradition in our house.
Ingredients
- Browned butter: brings a deep nutty richness that complements the pumpkin beautifully. Use unsalted butter for the best control over seasoning.
- Pumpkin puree: provides moisture and classic fall flavor choose pure pumpkin and avoid pie filling to keep it natural
- Buttermilk: makes the pancakes tender and light its acidity reacts with baking soda for a better rise
- Eggs: give structure and help bind the ingredients to create a fluffy texture always use room temperature eggs for a smooth batter
- Pumpkin pie spice: blends cinnamon nutmeg and cloves offering warmth and complexity pick a fresh jar or make your own
- All-purpose flour: forms the base of the batter opt for fresh flour stored in a cool dry place
- Brown sugar: adds a subtle molasses note that enhances the sweetness without overpowering
- Baking powder and baking soda: both help the pancakes rise resulting in a tender crumb
- Vanilla extract: adds a sweet aromatic layer go for pure vanilla extract if you can
- Unsalted butter: for cooking the pancakes and extra richness serve with maple syrup for the perfect finish
Instructions
- Brown The Butter:
- Brown the butter in a small saucepan over medium heat allowing it to melt and then bubble until it turns golden brown with a nutty aroma about two to four minutes. This step adds depth and a slightly caramelized flavor to the pancakes. Pour the butter into a bowl and let it cool slightly so it does not cook the eggs later.
- Mix Wet Ingredients:
- In a large mixing bowl whisk together the cooled browned butter pumpkin puree and two tablespoons of brown sugar until smooth and well combined. Add the buttermilk at room temperature eggs and vanilla extract then whisk until fully incorporated creating a thick flavorful batter base.
- Combine Dry Ingredients:
- In a separate bowl whisk together the all-purpose flour baking powder baking soda salt pumpkin pie spice and ground cinnamon this helps evenly distribute the leavening agents and spices for consistent flavor and rise.
- Fold Dry Into Wet:
- Pour the dry ingredients into the wet mixture and gently fold using a spatula just until combined small lumps are fine over mixing can lead to dense pancakes so be gentle.
- Cook The Pancakes:
- Heat a lightly oiled griddle or nonstick pan over medium heat. Pour batter onto the hot surface to form pancakes about four inches wide. Cook until bubbles appear on the surface and edges start to firm about two to three minutes then flip and cook the other side until golden brown another one to two minutes. Adjust heat as needed to avoid burning.
- Serve Warm:
- Serve pancakes immediately with maple syrup and extra browned butter if desired for a perfect cozy breakfast.
My favorite part of this recipe is the browned butter it adds such a rich almost caramel like note that perfectly complements the pumpkin. These pancakes remind me of chilly autumn mornings when my family would gather around the table with mugs of coffee and laughter filling the kitchen.
Storage Tips
Store leftover pancakes in an airtight container in the refrigerator for up to three days. To reheat place them in a toaster or a warm oven wrapped in foil for best texture. Avoid microwaving as it can make them gummy.
Ingredient Swaps
You can substitute buttermilk with milk plus a teaspoon of white vinegar or lemon juice let it sit for five minutes before using. For a dairy-free option use almond or oat milk with a tablespoon of apple cider vinegar. If you do not have pumpkin pie spice use a mix of cinnamon ginger and nutmeg instead.
Serving Ideas
Top with toasted pecans or walnuts for added crunch and nutty flavor. Fresh whipped cream or a dollop of yogurt pairs beautifully with the warm spices. A drizzle of maple syrup is classic but brown sugar butter or honey can be delicious alternatives.
Making these pumpkin pancakes has become a weekend ritual for me and my family. The aroma of browned butter mixed with cinnamon and pumpkin fills the house creating an inviting atmosphere that kicks off the day on a sweet note. They are simple enough for any home cook but with enough nuance to feel special.
Frequently Asked Recipe Questions
- → What gives these pancakes their fluffy texture?
The combination of baking powder and baking soda creates lift, while gentle folding of the batter preserves air, resulting in soft, fluffy pancakes.
- → Why is browned butter used in this dish?
Browned butter adds a rich, nutty flavor that complements the pumpkin and warm spices, enhancing the overall taste depth.
- → How do the spices affect the flavor?
Cinnamon and pumpkin pie spice bring warmth and seasonal notes that make these pancakes comforting and aromatic.
- → Can I prepare the batter ahead of time?
It's best to cook pancakes immediately after mixing to maintain leavening power and fluffiness, but short resting (10-15 minutes) is acceptable.
- → What is the best way to cook these pancakes evenly?
Use a lightly oiled griddle or pan on medium heat, flipping when bubbles form to achieve a golden brown color on both sides.
- → How can I ensure the batter isn't tough?
Avoid overmixing; fold the dry ingredients into the wet just until combined, leaving some small lumps to keep pancakes tender.