While I was tumbling down the pinterest hole, I saw someone had pinned my brown butter pancakes. I took a second, only one second, and thought to myself: “I need to make these again, but with pumpkin!” You really can’t go wrong with the flavor of brown butter and pecans, but add pumpkin and it’s such a wonderful fall treat.
I tend to leave the batter fairly thick to create hefty pancake but if thin pancakes are your thing, just add a few extra tablespoons of milk. If you don’t want to buy a vanilla bean, add a touch of vanilla extract.
- ¼ cup butter
- ½ vanilla bean
- ⅓ cup pecans
- ⅔ cup whole wheat pastry flour
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 2 egg
- 1 tablespoon maple syrup
- ½ cup pumpkin purée
- ½-3/4 cup milk
- For brown butter, carefully slit half of bean and scrape out as much of the insides as you can into a medium skillet. Toss in the butter and scraped out vanilla bean into the pan. Heat over medium heat. Once butter has melted, continue stirring while butter foams up. Once brown flecks appear at the bottom of the pan and the butter has a nutty aroma, remove from heat and set aside, let cool slightly and remove bean shell.
- In a food processor, pulse pecans until meal consistency (but not nut butter). Combine with whole wheat pastry flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk egg. Whisk in 2 tablespoons slightly cooled brown butter, maple syrup, pumpkin purée and ½ cup of milk.
- Combine wet mixture in to dry mixture and stir until batter is combined. Stir in more milk if consistency is slightly pourable.
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take about ¼ cup of batter (I use an ice cream scoop) and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
- Top with remaining brown butter, maple syrup, and pecans.