Recipe originally posted on October 8th, 2013. Last updated on October 11th, 2015.
Variations for Pumpkin Pancakes
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.
Butter: If you didn't want to take the time to make the brown butter, you could just use regular melted butter. The flavor won't be the same but you will still have some lovely pumpkin pancakes.
Mix up the nuts: There's rarely an occasion I don't have pecans in the house but if on the off chance I don't, I'll use walnuts instead. I recommend keeping the nuts, it adds a nice bit of texture to pancakes (which may seem odd, but this is coming from the girl who will occasionally add granola to pancakes).
Use up the leftover puree: Make this soup, some pumpkin latte syrup (I'm obsessed), porridge, or my favorite pumpkin oat bread.
Pumpkin Brown Butter Pecan Pancakes
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8-10 pancakes 1x
Ingredients
- ¼ cup unsalted 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 large egg
- 1 tablespoon maple syrup
- ½ cup pumpkin purée
- ½-¾ cup milk
Instructions
- 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 too thick, you want the pancake batter to easily pour onto the skillet (but not be too thin).
- 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.
Tammela says
Yes, please! I like thick batter, too. I have a pancake recipe that could also be made with pumpkin: http://taplatt.wordpress.com/2013/03/03/recipe-sweet-potato-pancakes/
Joanne (eats well with others) says
The thick fluffy pancakes are much more my thing. Love these!
Marygrace Taylor says
YUM. I'd love to make some kind of honey pecan butter to drizzle on top of these.
Dishing Up The Dirt says
Lovely! I could use a stack of these to start the day off on the right foot.
Pamela @ Brooklyn Farm Girl says
Pumpkin pancakes are some of my favorites, love how you photographed them. Beauties!
Warm Vanilla Sugar says
Oh boy!! I have your brown butter pancakes saved and am definitely saving these too!!
Inspiralized says
Beautiful photos and a great flavor combination. These are definitely on my brunch list!
SarahHoran1D says
YUM!!!!!!!!!!!!
Kimberley says
I am so pumpkin-obsessed this time of year. Love these.
Natasha says
I made squash pancakes last weekend. They weren't quite as vibrant orange. Will definitely have to try these!
elalderson says
I cheated a bit and used canned organic pumpkin from Whole Foods- the color of the pumpkin puree was unreal!
valeria mejia says
Estos panqueques son una obra maestra! Masterpeace!!!
Jimmy says
Not to be rude or anything, but does anyone who comments on these recipes actually try them out? It always seems to be people praising how the recipe looks instead of how it actually tastes or works out. For instance, I am about to try this recipe and nutmeg is listed as an ingredient but no measurement is given. Thanks for posting this but it just seems to be a lot of armchair cooks hanging around the internet.
elalderson says
While I appreciate your comment, all you needed to do was ask if I could check the recipe. I occasionally make a mistake (I don't have a team of editors and this is a blog, something I do for fun.)
Flynn says
These are great! So unexpectedly fluffy
Alex @ delicious-knowledge.com says
Made these today and they were fantastic! Another great recipe, thanks Erin!
low carb dessert recipes says
It's truly Fall! Pumpkin pancakes sound amazing. I can't wait to give these a try!
Bella B says
I can't wait to try these. Your photos are wonderful!
xoxoBella | http://xoxobella.com
Kristina says
These sound delicious. I love all the flavours in here, I will surely make them on day, soon.
Marsha Finney says
I love your posts. This one is doing the same thing with two measurements. Instead of giving whatever it is, there is a little square. It is for the pecans and whole wheat pastry flour. I have windows 10 on an 8 operating system.
Thanks,
Marsha
Barbara (BarbB) says
These look amazing. I'll be making these for my family this weekend.
Karen @ Seasonal Cravings says
Yum, Sunday morning treats for the fam!
Deborah @ The Harvest Kitchen says
Beautiful looking pancakes - light and fluffy!! Another great recipe! Can't wait to make them!!
sweet kitchen says
Thats perfect to include in a healthy diet.
★★★★★
Ioana says
So great that I found this recipe just before the weekend. Looks so good. Can't wait to try this!!