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Home > Blog

10.11.15 Breakfast

Pumpkin Pancakes with Brown Butter and Pecans

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Pecans
Pumpkin Brown Butter Pecan Pancakes

Recipe originally posted on October 8th, 2013. Last updated on October 11th, 2015.

Pecan Meal
Pecan Meal for Pumpkin Pancakes with Brown Butter

Pancake Batter

Pumpkin Pancakes with Brown Butter and Pecans
Pumpkin Pancakes with Brown Butter

Brown Butter Pumpkin Pancakes with Pecans

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.

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Pumpkin Brown Butter Pecan Pancakes

Print Recipe

★★★★★

5 from 1 reviews

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 8-10 pancakes 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. In a separate bowl, whisk egg. Whisk in 2 tablespoons slightly cooled brown butter, maple syrup, pumpkin purée and ½ cup of milk.
  4. 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).
  5. 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.
  6. Top with remaining brown butter, maple syrup, and pecans.

Did you make this recipe?

Tag @naturallyella on Instagram and hashtag it #naturallyella

Featured Ingredient
Pumpkin

Pumpkin Mac and Cheese

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  1. Tammela says

    October 09, 2013 at 4:01 am

    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/

    Reply
  2. Joanne (eats well with others) says

    October 09, 2013 at 4:46 am

    The thick fluffy pancakes are much more my thing. Love these!

    Reply
  3. Marygrace Taylor says

    October 09, 2013 at 5:09 am

    YUM. I'd love to make some kind of honey pecan butter to drizzle on top of these.

    Reply
  4. Dishing Up The Dirt says

    October 09, 2013 at 7:28 am

    Lovely! I could use a stack of these to start the day off on the right foot.

    Reply
  5. Pamela @ Brooklyn Farm Girl says

    October 09, 2013 at 7:57 am

    Pumpkin pancakes are some of my favorites, love how you photographed them. Beauties!

    Reply
  6. Warm Vanilla Sugar says

    October 09, 2013 at 1:19 pm

    Oh boy!! I have your brown butter pancakes saved and am definitely saving these too!!

    Reply
  7. Inspiralized says

    October 10, 2013 at 11:05 am

    Beautiful photos and a great flavor combination. These are definitely on my brunch list!

    Reply
  8. SarahHoran1D says

    October 10, 2013 at 12:32 pm

    YUM!!!!!!!!!!!!

    Reply
  9. Kimberley says

    October 10, 2013 at 11:49 pm

    I am so pumpkin-obsessed this time of year. Love these.

    Reply
  10. Natasha says

    October 12, 2013 at 8:46 am

    I made squash pancakes last weekend. They weren't quite as vibrant orange. Will definitely have to try these!

    Reply
    • elalderson says

      October 14, 2013 at 8:02 am

      I cheated a bit and used canned organic pumpkin from Whole Foods- the color of the pumpkin puree was unreal!

      Reply
  11. valeria mejia says

    October 15, 2013 at 8:34 am

    Estos panqueques son una obra maestra! Masterpeace!!!

    Reply
  12. Jimmy says

    October 26, 2013 at 7:34 am

    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.

    Reply
    • elalderson says

      October 26, 2013 at 8:25 am

      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.)

      Reply
  13. Flynn says

    November 10, 2013 at 5:16 am

    These are great! So unexpectedly fluffy

    Reply
  14. Alex @ delicious-knowledge.com says

    January 19, 2014 at 9:54 am

    Made these today and they were fantastic! Another great recipe, thanks Erin!

    Reply
  15. low carb dessert recipes says

    October 11, 2015 at 10:52 am

    It's truly Fall! Pumpkin pancakes sound amazing. I can't wait to give these a try!

    Reply
  16. Bella B says

    October 11, 2015 at 10:02 pm

    I can't wait to try these. Your photos are wonderful!

    xoxoBella | http://xoxobella.com

    Reply
  17. Kristina says

    October 12, 2015 at 12:56 am

    These sound delicious. I love all the flavours in here, I will surely make them on day, soon.

    Reply
  18. Marsha Finney says

    October 12, 2015 at 4:08 am

    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

    Reply
  19. Barbara (BarbB) says

    October 12, 2015 at 5:21 am

    These look amazing. I'll be making these for my family this weekend.

    Reply
  20. Karen @ Seasonal Cravings says

    October 12, 2015 at 7:35 am

    Yum, Sunday morning treats for the fam!

    Reply
  21. Deborah @ The Harvest Kitchen says

    October 13, 2015 at 6:30 am

    Beautiful looking pancakes - light and fluffy!! Another great recipe! Can't wait to make them!!

    Reply
  22. sweet kitchen says

    October 13, 2015 at 10:56 am

    Thats perfect to include in a healthy diet.

    ★★★★★

    Reply
  23. Ioana says

    February 22, 2018 at 2:18 pm

    So great that I found this recipe just before the weekend. Looks so good. Can't wait to try this!!

    Reply

Trackbacks

  1. What We’re Loving: Pumpkin says:
    11.8.13 at 4:05 pm

    […] What’s better than a pile of fluffy, syrupy, steaming hot flapjacks  on a cold winter morning? A pile of Pumpkin Brown Butter Pecan Pancakes, that’s what. The batter includes a dose of silky pumpkin puree and stars classic pumpkin pie spices like cinnamon and nutmeg. Thanksgiving breakfast, anyone? {from Naturally Ella} […]

    Reply
  2. Naturally Ella | A Vegetarian Thanksgiving says:
    11.17.13 at 9:43 am

    […] Pumpkin Brown Butter Pecan Pancakes Spinach Millet Egg Bake Apple Pecan Whole Wheat Scones  […]

    Reply

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I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


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