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Fluffy Pumpkin Pancakes with Maple Pecan Butter

Fluffy Pumpkin Pancakes - featured image
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Soft, cloud-like pumpkin pancakes topped with a rich, nutty browned butter and maple pecan sauce. This recipe delivers a tender, airy texture perfect for a cozy fall breakfast.

Ingredients

Scale
  • 1 ½ cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 ½ teaspoons Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Nutmeg
  • ½ cup Pumpkin Puree (100% pure)
  • 2 large Eggs (room temperature)
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Vegetable Oil or Melted Butter
  • ½ cup Unsalted Butter (for topping)
  • ½ cup Pecans (finely chopped)
  • 3 tablespoons Maple Syrup
  • Pinch of Salt (for topping)

Instructions

  1. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl until well combined.
  2. In a separate medium bowl, whisk the eggs, buttermilk, pumpkin puree, vanilla extract, and oil/butter until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should be thick and lumpy; do not overmix.
  4. Let the batter rest on the counter for 5-10 minutes to allow the flour to hydrate.
  5. While the batter rests, melt the ½ cup butter in a small saucepan over medium heat. Cook until it turns golden brown and smells nutty (beurre noisette).
  6. Remove the browned butter from heat and stir in the chopped pecans, maple syrup, and a pinch of salt to create the topping.
  7. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  8. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until edges are set and bubbles form on the surface (2-3 minutes).
  9. Flip carefully and cook for another 1-2 minutes until golden brown.
  10. Stack pancakes and serve immediately, drizzled generously with the warm Maple Pecan Butter.

Notes

Do not overmix the batter to ensure fluffy pancakes. Use fresh baking powder for best rise. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes. For the butter topping, trust your nose; stop cooking when it smells nutty to avoid burning.

Nutrition

Keywords: pumpkin pancakes, maple pecan butter, fall breakfast, fluffy pancakes, easy pancake recipe, autumn cooking, comfort food

Find it online: https://merrymorsel.com/fluffy-pumpkin-pancakes-easy-best-maple-pecan-butter/