There’s something magical about weekend breakfasts when the air turns crisp and leaves start to fall. That’s when I pull out my favorite skillet and whip up a batch of brown butter pumpkin pancakes – the ultimate cozy fall breakfast in our house. The smell of nutty brown butter mingling with warm pumpkin spice fills our kitchen, and before I know it, both kids are perched on stools waiting for the first golden stack.
These pancakes became our family tradition after one particularly chaotic Saturday morning when I needed to use up leftover pumpkin purée. I browned some butter on a whim (because really, what isn’t better with brown butter?), tossed in toasted pecans, and created what my husband now calls “the pancakes worth waking up early for.” They’re fluffy with crispy edges, packed with pumpkin flavor, and that rich, toasty brown butter takes them from good to “can I have thirds?” good.
Table of Contents
Table of Contents
Why You’ll Love These Brown Butter Pumpkin Pancakes
Trust me, these aren’t just any pumpkin pancakes. Here’s why they disappear faster than fall leaves in a breeze:
- That brown butter magic – It adds a nutty, almost caramel-like depth that makes every bite taste like a cozy hug (and yes, it’s 100% worth the extra 5 minutes)
- Fluffy-meets-crispy perfection – The buttermilk and pumpkin keep them tender inside while the edges get that gorgeous golden crunch
- Weekend-worthy, weekday-easy – One bowl, pantry staples, and barely 25 minutes start to finish (even with my toddler “helping”)
- Pecan confetti – Those toasted bits add just enough crunch to make you feel fancy without any extra work
Pro tip: Make a double batch. They reheat like a dream, and let’s be real—you’ll want leftovers.
Ingredients for Brown Butter Pumpkin Pancakes
Grab your favorite mixing bowls – here’s everything you’ll need for pumpkin pancake perfection. I’ve separated the dry and wet ingredients because, let’s be honest, it makes the whole process smoother when you’re half-awake on a Saturday morning.
Dry Ingredients:
- 1 1/2 cups all-purpose flour (spooned and leveled – no packing!)
- 1 tablespoon sugar (trust me, it’s just enough)
- 2 teaspoons baking powder (fresh is best)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice (my secret is adding an extra pinch)
- 1/2 teaspoon fine sea salt
Wet Ingredients:
- 4 tablespoons unsalted butter (for browning – you’ll thank me later)
- 1 1/4 cups buttermilk, well shaken (whole milk works in a pinch)
- 1/2 cup canned pumpkin purée (not pie filling – look for 100% pumpkin)
- 1 large egg
- 1/2 cup pecans, toasted and roughly chopped (because life’s too short for untoasted nuts)
See? Nothing too crazy – just real ingredients that come together to make something magical. Now let’s get that butter browning!
How to Make Brown Butter Pumpkin Pancakes
Alright, let’s dive into the good stuff! Making these brown butter pumpkin pancakes is easier than you think, but there are a few key steps that make all the difference. Follow along, and you’ll have stacks of fluffy, flavor-packed pancakes in no time.
Browning the Butter
First things first – that glorious brown butter. Melt the unsalted butter in a light-colored skillet (so you can see the color change) over medium heat. Swirl it occasionally as it foams – you’re waiting for that magical moment when the milk solids turn golden-brown and smell like toasted nuts. This takes about 3-5 minutes, but don’t walk away! Burnt butter is bitter, and we want that perfect caramel note. Immediately pour it into a heatproof bowl to stop the cooking.
Mixing the Batter
Now for the batter – keep it light and easy! Whisk all your dry ingredients in one bowl. In another, combine the buttermilk, pumpkin purée, and egg until smooth, then whisk in that gorgeous brown butter. Pour the wet into the dry and gently fold with a rubber spatula just until combined. Lumps are totally fine – overmixing makes tough pancakes! Fold in those toasted pecans last for perfect distribution.
Cook the Pancakes
Heat your griddle or skillet to medium (about 350°F if you’re using electric). Test with a drop of water – it should sizzle but not explode. Pour 1/4 cup batter per pancake, leaving space between them. Now the hardest part: waiting! Don’t flip until you see bubbles covering the surface and the edges look set, about 2-3 minutes. Flip gently and cook another 1-2 minutes until golden underneath. Pro tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
Pro Tips for Perfect Brown Butter Pumpkin Pancakes
Want golden-brown pancakes every time? Here are my hard-earned tricks:
- Heat matters – That skillet needs to be just hot enough that a drop of water dances before evaporating. Too cool = pale pancakes, too hot = burnt outsides/raw middles. Medium heat is your sweet spot!
- Toast those pecans early – I do mine while the butter browns. Cooled nuts won’t steam the batter, plus they stay extra crunchy.
- Give the batter a quick nap – Letting it rest 5 minutes after mixing gives the flour time to hydrate = fluffier texture. Perfect for brewing coffee!
Follow these, and you’ll nail restaurant-quality pancakes at home.
Variations for Your Brown Butter Pumpkin Pancakes
These pancakes are like your favorite sweater – cozy as-is but fun to dress up! Try swapping pecans for toasted walnuts or hazelnuts. For a sweet twist, fold in chocolate chips or cinnamon chips (my kids’ pick). Feeling fancy? Add orange zest to the batter or a splash of vanilla extract. The base recipe loves playing dress-up, so get creative!
Serving Suggestions
These brown butter pumpkin pancakes are a canvas for your favorite toppings! Drizzle with warm maple syrup (the real stuff, please), dollop with whipped cream, or add a scoop of Greek yogurt for a tangy twist. For a showstopper stack, sprinkle with extra toasted pecans and a dusting of cinnamon. Breakfast has never looked—or tasted—this good!
Storing and Reheating
These brown butter pumpkin pancakes keep like a dream! Let them cool completely, then store in an airtight container with parchment between layers. They’ll stay fresh in the fridge for 3 days, or freeze for up to a month—just wrap stacks in foil first. To reheat, pop them in the toaster (my go-to for crispy edges) or warm on a baking sheet at 350°F for 5 minutes. Pro tip: Freeze single portions for instant weekend vibes on busy mornings!
Brown Butter Pumpkin Pancakes FAQs
I get asked these questions all the time – here’s the scoop on perfect brown butter pumpkin pancakes:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast a sugar pumpkin, purée the flesh, and drain any excess liquid in cheesecloth. But between you and me? I keep canned pumpkin on hand for lazy weekends – the flavor and texture are just right.
Why does my butter keep burning?
Patience is key! Use medium heat and a light-colored pan to monitor the color. The moment you see amber-brown flecks and smell that nutty aroma, take it off the heat. Burnt butter happens when you walk away (speaking from experience!).
Check out more recipes on our Facebook page!
Can I make these vegan?
For sure! Swap butter for coconut oil (brown it the same way), use flax eggs, and choose plant-based milk with a splash of vinegar instead of buttermilk. The pancakes will be slightly denser but still delicious.
Nutritional Information
Here’s the scoop on what’s in these cozy brown butter pumpkin pancakes – just remember these numbers are estimates since ingredients can vary a bit. Per serving (that’s 2 fluffy pancakes):
- Calories: 320
- Fat: 16g
- Carbs: 38g
- Protein: 6g
Not bad for a breakfast that tastes like fall in every bite! Of course, this doesn’t count that extra drizzle of maple syrup we all sneak.
Print
25-Minute Brown Butter Pumpkin Pancakes That Taste Like Fall
Fluffy pumpkin pancakes with rich brown butter and crunchy pecans.
- Total Time: 25 mins
- Yield: 8 pancakes 1x
Ingredients
- 4 tbsp unsalted butter
- 1 1/2 cups flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1/2 cup pumpkin purée
- 1 egg
- 1/2 cup toasted pecans
Instructions
- Brown the butter and let cool.
- Whisk dry ingredients in one bowl, wet in another.
- Add brown butter to wet ingredients.
- Combine, fold in pecans, and cook 2–3 minutes per side.
Notes
- Use canned pumpkin purée for convenience.
- Toast pecans for extra flavor.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
