Description
Delicious and fluffy brown butter pumpkin pancakes topped with a crunchy pecan streusel, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup brown butter
- 1/2 cup chopped pecans
- 2 tablespoons melted butter
Instructions
- In a bowl, mix together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, buttermilk, egg, and brown butter.
- Combine the wet and dry ingredients until just mixed.
- In a skillet, melt the butter and add the chopped pecans, cooking until fragrant.
- Pour batter onto a hot griddle and cook until bubbles form, then flip and cook until golden brown.
- Top with the pecan streusel and serve warm.
Notes
- For a dairy-free version, substitute buttermilk with almond milk and use a dairy-free butter.
- Make sure the brown butter is cooled slightly before adding to the batter.
- These pancakes can be made ahead and reheated in the toaster.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Brown Butter Pumpkin Pancakes, Pecan Streusel, Pumpkin Pancakes, Fall Recipes, Breakfast Ideas