Fluffy Pumpkin Pancakes (Printable Version)
Light pumpkin pancakes with browned butter and cozy warm spices for a comforting breakfast.
# Ingredients Required:
→ Wet Ingredients
01 -
45 ml browned butter
02 -
120 g pumpkin puree
03 -
240 ml buttermilk, room temperature
04 -
2 large eggs, room temperature
05 -
5 ml vanilla extract
06 -
25 g brown sugar
→ Dry Ingredients
07 -
190 g all-purpose flour
08 -
5 g salt
09 -
15 g baking powder
10 -
2.5 g baking soda
11 -
5 g pumpkin pie spice
12 -
1.25 g ground cinnamon
→ Toppings
13 -
60 g unsalted butter, softened
14 -
100 g brown sugar
15 -
5 g ground cinnamon
16 -
Maple syrup, to serve
# Guide to Cooking:
01 -
Heat butter in a small saucepan over medium heat until golden brown and fragrant, about 2 to 4 minutes. Transfer to a bowl and allow to cool slightly.
02 -
Whisk together the cooled browned butter, pumpkin puree, and 2 tablespoons of brown sugar in a large bowl until smooth and homogenous.
03 -
Incorporate the room temperature buttermilk, eggs, and vanilla extract into the pumpkin mixture, whisking until fully combined.
04 -
In a separate bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon to distribute spices evenly.
05 -
Fold the dry ingredients gently into the wet mixture using a spatula until just combined; small lumps remaining are desirable to ensure tenderness.
06 -
Heat a lightly oiled griddle or frying pan over medium heat. Pour batter to form pancakes and cook until bubbles appear on the surface; flip and cook until both sides are golden brown.
# Extra Suggestions:
01 -
Use room temperature eggs, buttermilk, and softened butter for a consistent batter texture and avoid overmixing to maintain fluffiness.
02 -
Serve the pancakes warm drizzled with maple syrup for optimal flavor.