Pumpkin Pancakes with Brown Butter and Pecans

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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.


Pumpkin Brown Butter Pecan Pancakes

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


  • ¼ cup unsalted butter
  • ½ vanilla bean
  • ⅓ cup pecans
  • ⅔ cup whole wheat pastry flour
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large egg
  • 1 tablespoon maple syrup
  • 1/2 cup pumpkin purée
  • 1/2-3/4 cup milk


  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.

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27 comments on “Pumpkin Pancakes with Brown Butter and Pecans”

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

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

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

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

  4. 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.

    1. 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.)

  5. […] 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} […]

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

  7. 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.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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