Pumpkin Pancakes with Whipped Brown Sugar Butter
Mess Level: Low
Yield: 10 Small Pancakes
Prep Time: 15 min
Cook Time: 20 min
For the Pancakes
- 2 ½ Cups Flour
- ¼ Cup Packed Brown Sugar
- 2 Tablespoons Baking Powder
- 2 Tablespoons Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Coarse Kosher Salt
- 2 Eggs
- 1 ¾ Cup Milk
- ¾ Cup Pumpkin Puree
- 2 Tablespoons Melted Butter
- Butter or Oil for Cooking the Pancakes
For the Whipped Butter
- ½ lb (2 sticks) Unsalted butter (Softened)
- 6 Tablespoons Brown Sugar
- Salt to Taste
- Maple Syrup
- Toasted Pecans
- Place the softened butter and the 6 tablespoons of brown sugar in a food processor. Add a generous pinch of salt and whip until well incorporated. Taste and adjust as needed. Hold at room temperature until ready to serve.
- In a large mixing bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk well until combined.
- Make a well in the center of the flour and crack in the eggs, break them up a little.
- Stir the pumpkin puree into the milk and add half to the flour mixture. Whisk until it is mostly incorporated then add the remaining milk/pumpkin mixture and mix well.
- Stir in the melted butter. Taste and adjust if needed. (You may cook a mini pancake if you don’t want to taste the raw batter).
- Heat a skillet to medium heat. When it is hot but not smoking, add butter or oil to lightly coat the bottom of the pan.
- Scoop out ⅓ cup of batter into the hot pan and gently spread the pancake into your desired shape. Don’t spread it too thin.
- Cook for approximately one minute, flip the pancake when it comes easily off the pan and the bottom is browned. Cook another 30 seconds to one minute or until the center no longer feels doughy.
- Transfer to a plate and cover with a towel, or hold in a warm oven on a sheet pan.
- To serve, spread the whipped butter in between the stacked pancakes, top with syrup, pecans, and a scoop of the whipped butter. Enjoy!
Did You Make It? Tag Us!
- Gluten Free: Yes! I have not tested this but you should be able to sub out all purpose gluten free flour with no issues.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete steps 1-5
- Store the batter and the butter in the fridge till ready to use, you may need to thin the batter with a little milk before making the pancakes.
- Bring the butter to room temperature or soften in the microwave.
Can I whip the butter without a food processor?
You butter believe it!
The food processor is my favorite method but you can use a stand or electric mixer, or whip it really well with a whisk by hand.
I want more pumpkin flavor, can I add more pumpkin puree?
You're barking up the wrong tree...
I would not recommend that it will change the pancake texture. What you can do is add more cinnamon and nutmeg! That’s where most “pumpkin spice” flavor comes from anyway.
Ramblings of a Line Cook
I could eat this brown sugar butter on everything. Perhaps I’ll pack it in mason jars with a lovely lavender cloth peeking out from under the rim and sell it as a magic body scrub that turns you into a version of Julia Childs. If there were ever a way to morph into her I think bathing in butter would be it.
Now onto the magic that is these pumpkin pancakes. I’ll be entirely straight here; they are quite divine and you might find yourself eyeballing the half-can of leftover pumpkin puree that you just stuck a piece of plastic wrap on and put in the fridge and debate making a second batch. It has been known to happen…
The real joy of making these pancakes, however, is the exorbitant amount of baking powder that you put in them. Stir it in, heat a griddle, blop some on and then watch the pancakes rise like a child on Christmas morning. Short stacks are where it’s at.