Brown Butter Pumpkin Pancakes Recipe
If fall had a flavor, it would be these pumpkin pancakes. Light, fluffy, and spiced with pumpkin pie spice, they’re everything you want on a crisp autumn morning. I use brown butter in the batter for a nutty depth of flavor, and today I’m sharing not one, but two versions: the classic stack drizzled with maple syrup, and a cinnamon swirl version that tastes like pumpkin pancakes met a cinnamon roll. Both are easy, cozy, and guaranteed to disappear fast.
Growing up in India, pancakes weren’t something we made often — breakfast was more likely to be parathas or dosa. But after moving to the Middle East and raising kids in a home where East meets West, I had to learn all the breakfast traditions.
My husband grew up with pancakes as a weekend treat, so it quickly became part of our family table. These pumpkin pancakes are one of Rhea’s favorites in fall — especially the cinnamon swirl version, which she calls “pancake cinnamon buns.” Aadi prefers the classic stack with maple syrup, and Ziv just wants extra butter. For me? I love making both in one batch — because in this house, no one agrees on just one!
Why you’ll love these pancakes?
- Fluffy texture with a warm pumpkin-spice flavor.
- Brown butter adds nutty richness that makes them taste bakery-style.
- One recipe, two variations: classic pumpkin pancakes and cinnamon swirl pumpkin pancakes.
- Quick and easy — done in 30 minutes.
- Perfect for fall breakfasts, cozy brunch, or even Thanksgiving morning.
Ingredients and substitutes
- Flour – All-purpose flour works best. For whole wheat, replace up to half for a nuttier texture.
- Pumpkin purée – Canned or homemade purée, but make sure it’s unsweetened. Too much liquid pumpkin will make pancakes dense, so measure carefully.
- Buttermilk – Gives pancakes tenderness and lift. If you don’t have it, you can also use milk with 1 tbsp vinegar or lemon juice.
- Eggs – Bind and give structure. For extra richness, use 1 whole egg + 1 yolk.
- Brown sugar – Adds sweetness and molasses flavor. White sugar works, but brown is best with pumpkin.
- Brown butter – Nutty, aromatic butter that deepens flavor. You can also use regular melted butter or neutral oil.
- Pumpkin spice – Or use cinnamon, nutmeg, and ginger. Adjust spice to taste.
- Baking powder + soda – Essential for fluff. Make sure they’re fresh for maximum rise.
- Cinnamon swirl for cinnamon swirl pancakes – Made with brown sugar, cinnamon, brown butter, and a bit of batter to help it stay pipeable.
Step-by-step: Brown butter pumpkin pancakes
- Make brown butter – melt butter in a pan until golden and nutty. Cool slightly.
- Mix dry ingredients – whisk flour, baking powder, baking soda, salt, and pumpkin spice.
- Mix wet ingredients – whisk pumpkin purée, buttermilk, eggs, sugar, brown butter, and vanilla.
- Combine – pour wet into dry and stir just until combined. Batter should be slightly thick and lumpy. Rest 10 minutes.
- Cook pancakes – heat a non-stick skillet over medium. Pour ¼ to 1/3 cup batter, cook 2–3 minutes until bubbles form, flip, and cook 1–2 minutes.
- Serve and enjoy – stack warm pancakes, top with classic syrup and butter.
Brown Butter Pumpkin Cinnamon Swirl Pancakes (step-by-step)
- Make brown butter – melt butter in a pan until golden and nutty. Cool slightly.
- Mix dry ingredients – whisk flour, baking powder, baking soda, salt, and pumpkin spice.
- Mix wet ingredients – whisk pumpkin purée, buttermilk, eggs, sugar, brown butter, and vanilla.
- Combine – pour wet into dry and stir just until combined. Batter should be slightly thick and lumpy. Rest 10 minutes.
- Prepare cinnamon swirl – mix brown sugar, cinnamon, melted brown butter, and 2 tbsp batter. Place in a piping bag.
- Cook pancakes – heat a non-stick skillet over medium. Pour ¼ cup batter, pipe swirl on top, cook until bubbles form, flip gently, cook 1–2 minutes.
- Serve and enjoy – stack warm pancakes, top classic with maple syrup and butter, swirl version with cream cheese glaze or syrup.
Serving suggestions
- Maple syrup or honey is the most commonly used with pancakes.
- And yet, try whipped cream with fresh fruits.
- Also, fruit fillings such as strawberry, blueberry, raspberry, blackberry – all these are great to accompany pancakes and waffles.
- If not serving immediately, place them on a baking sheet or oven rack and into a warm oven.
Tips for Success
- Rest the batter 10 minutes for fluffier pancakes.
- Don’t overmix — a few lumps are fine. Overmixing = dense pancakes.
- Medium heat is best. Too hot = burnt outside, raw inside.
- For photo-worthy golden color, cook with minimal oil in a non-stick pan. Wipe the pan lightly between batches.
- Keep pancakes warm in a 200°F (90°C) oven while finishing the batch.
Troubleshooting
| Problem | Solution |
|---|---|
| Pancakes too dense | Wipe the pan lightly with oil; avoid excess butter. |
| Pancakes not fluffy | Check baking powder/soda freshness. Don’t skip the resting time. |
| Cinnamon swirl burns | Lower the heat and pipe a thinner swirl. Flip gently. |
| Uneven browning | Wipe the pan lightly with oil; avoid excess butter. |
| The batter spreads too much | Add 1–2 tbsp extra flour to thicken. |
Frequently asked questions
Pancakes are best served fresh out of the griddle. But, they do keep well wrapped in the fridge for up to 2 days or frozen for up to a month.
Yes! Cook, cool, and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in toaster or oven.
Use almond milk with 1 tbsp vinegar instead of buttermilk, and coconut oil instead of butter.
Use almond milk with 1 tbsp vinegar instead of buttermilk, and coconut oil instead of butter.
Absolutely. This recipe scales up easily for brunch gatherings or holiday breakfasts.
Absolutely! Preparing the batter ahead of time can be a convenient time-saver, especially for busy mornings. You can mix the dry ingredients in a bowl and the wet ingredients in a separate container, then combine them when you’re ready to cook. However, it’s important to note that the raising agents in the batter may lose their effectiveness over time, so it’s best to use the batter within a day or two.
Certainly! If you or someone in your family has a gluten intolerance or follows a gluten-free diet, you can easily adapt this recipe. Instead of using all-purpose flour, opt for a gluten-free flour blend or a combination of alternative flours like almond flour, rice flour, or oat flour. Make sure to check that all the ingredients you’re using, such as baking powder and spices, are also gluten-free.
Cream cheese glaze is amazing, but maple syrup works if you want to keep it simple.
Pumpkin Pancakes
Are you ready to dive into a world of cozy flavors and ultimate comfort? Look no further than these perfectly spiced pumpkin pancakes that warm your soul. Imagine waking up to the tantalizing aroma of cinnamon, nutmeg, and cloves wafting through your home with the promise of a fluffy, heavenly breakfast.
Video
Ingredients
- 250 g (2 cups) All-purpose flour
- 2 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- 1 tsp Pumpkin spice
- ¼ tsp Salt
- 50 g (¼ cups) Light brown sugar or white sugar
- 2 large Eggs
- 240 g (1 cup) Buttermilk (see substitute above)
- 240 g (1 cup) Pumpkin puree
- 1 tsp Vanilla extract
- 45 g (2 – 3 tbsp) Unsalted Butter browned
- 50 g Brown sugar
- 1 tsp Ground cinnamon
- 2 tbsp Melted brown butter or regular melted butter
- 2 tbsp Pumpkin pancake batter
- ½ cup (1 ml) Maple syrup, cream cheese glaze or syrup for serving
Method
- Brown the butter – In a small pan, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- Mix dry ingredients – In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin spice.250 g All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, 1 tsp Pumpkin spice, ¼ tsp Salt, 50 g Light brown sugar
- Mix wet ingredients – In another bowl, whisk pumpkin purée, buttermilk, eggs, brown sugar, cooled brown butter, and vanilla.2 large Eggs, 240 g Buttermilk , 240 g Pumpkin puree, 1 tsp Vanilla extract, 45 g Unsalted Butter
- Combine – Pour wet into dry and stir gently until just combined. Do not overmix. Let batter rest 10 minutes.
- Rest – Let the batter rest for 10 minutes (up to 30 minutes).
- Cook the pancakes – Heat a non-stick skillet on medium heat. Wipe lightly with oil if needed, but avoid excessive fat to achieve an even golden color. I prefer no oil, just non-stick pancakes. Pour ¼ cup batter, cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more.
- Serve – Stack warm pancakes. Top the classic version with butter and maple syrup. Drizzle the swirl version with cream cheese glaze or syrup.½ cup Maple syrup, cream cheese glaze or syrup
- Pancake Batter – Make the pancake batter the same as above.
- Prepare cinnamon swirl – mix brown sugar, cinnamon, melted brown butter, and 2 tbsp batter. Place in piping bag.1 tsp Ground cinnamon, 50 g Brown sugar, 1 tsp Ground cinnamon, 2 tbsp Melted brown butter , 2 tbsp Pumpkin pancake batter
- Cook the pancakes – Heat a non-stick skillet on medium heat. Wipe lightly with oil if needed, but avoid excessive fat to achieve an even golden color. Pour ¼ cup batter, immediately pipe a spiral of the cinnamon mixture on top. Cook until bubbles form, flip gently, and cook 1–2 minutes more.
- Serve – Stack warm pancakes. Top the classic version with butter and maple syrup. Drizzle the swirl version with cream cheese glaze or syrup.
Notes
Tips for Success
- Rest the batter 10 minutes for fluffier pancakes.
- Don’t overmix — a few lumps are fine. Overmixing = dense pancakes.
- Medium heat is best. Too hot = burnt outside, raw inside.
- For photo-worthy golden color, cook with minimal oil on a non-stick pan. Wipe pan lightly between batches.
- Keep pancakes warm in a 200°F (90°C) oven while finishing the batch.
Equipment you will need
Nutrition
Tried this recipe?
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Quick question: Can I make the batter the night before and cook them in the morning? I’d love to surprise my wife with breakfast but mornings are hectic here.
That’s such a sweet idea, Darren! For best results, I recommend mixing the dry ingredients and wet ingredients separately the night before. In the morning, just combine them and let the batter rest for 10 minutes before cooking. That way you still get maximum fluffiness without losing any rise.
These were absolutely amazing! I’d never made pancakes with brown butter before, and wow… the flavor was so different from regular pancakes. My kids demolished the whole stack in minutes.
I’m so glad you tried the brown butter, Maria! It really makes such a difference, doesn’t it? I always say once you taste that nutty flavor, it’s hard to go back to regular butter.
These are the most perfect Fall pancakes! So good.
Thank you, Katherine
Perfect timing for my weekend breakfast plans. I have two cans of pumpkin puree in the pantry, so I am good to go with this!
Thanks, Lisa. I hope you try this one.
Who can resist pancakes? But pumpkin pancakes? Now that sounds delicious!
Thanks, Dolly
These look DELICIOUS. Love the fall flavors but I am a sucker for those crispy edges YUM.
I love crispy edges too Erica.
I haven’t found a truly great pumpkin pancake recipe yet. Definitely going to try yours!
Thanks, Jill. I hope you try this one.
These are so delicious! My kids went crazy for them!
Thank you, Beth. So happy to hear that
I am so excited for all the pumpkin recipes. These look delicious, and so easy too.
Thanks, Dannii
I’ve had pumpkin in a lot of things but never pancakes… what an awesome idea! My kids are going to love making these for breakfast at the weekend – thanks so much!
Oh you must try the pancakes. So delicious