Pumpkin Pancakes
Diet : NF
Calories: 11
Adjust Servings Here: 10 pancakes
Description
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.
Ingredients
Brown Butter pumpkin Pancake Batter
- 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
Cinnamon Swirl
- 50 g Brown sugar
- 1 tsp Ground cinnamon
- 2 tbsp Melted brown butter or regular melted butter
- 2 tbsp Pumpkin pancake batter
For serving
- ½ cup (1 ml) Maple syrup, cream cheese glaze or syrup for serving
Instructions
Brown Butter Pumpkin Pancakes
- 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
Cinnamon swirl Pumpkin Pancakes
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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