Description
These extra-fluffy pumpkin spice pancakes feature a light, airy texture and are topped with a rich, nutty brown butter maple syrup. A simple yet impressive weekend breakfast using pantry staples.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 1 cup buttermilk
- 2 tablespoons melted butter
- ¼ cup unsalted butter (for syrup)
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt (for syrup)
- 2 tablespoons heavy cream, optional (for syrup)
Instructions
- Melt the ¼ cup butter in a small saucepan over medium heat. Swirl occasionally until it foams, settles, and smells nutty with brown milk solids. Remove from heat immediately.
- Stir in the maple syrup, vanilla extract, and pinch of salt. Set aside to cool slightly and thicken.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a separate medium bowl, whisk the eggs, pumpkin puree, buttermilk, and 2 tablespoons melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix. Lumps are okay.
- Let the batter rest for 5-10 minutes to allow the flour to hydrate.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form on top and edges look set.
- Flip carefully and cook for 1-2 more minutes until golden brown.
- Serve immediately, stacked high and drizzled generously with the warm brown butter maple syrup.
Notes
Do not overmix the batter to ensure fluffy pancakes. Rest the batter for 5-10 minutes before cooking. Use fresh baking powder for best rise. If buttermilk is unavailable, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes. For the syrup, watch the butter closely as it burns quickly. Leftover pancakes reheat best in a toaster.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes with 2 tb
- Calories: 380
- Sugar: 28
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 8
Keywords: pumpkin spice pancakes, brown butter maple syrup, fluffy pancakes, fall breakfast, weekend brunch, pumpkin recipes, easy pancakes